Rosette cookies. Just the name conjures up images of beautiful, delicate snowflakes, perfect for holiday gatherings or a special treat any time of year. These crispy, lacy cookies, with their origins in Scandinavia, are easier to make than you might think, and they’re always a crowd-pleaser.
Whether you’re a seasoned baker or just starting out, this comprehensive guide will walk you through every step, from choosing the right tools to achieving the perfect golden-brown rosette. Get ready to impress your family and friends with these little edible works of art!
Everything You Need to Make Rosette Cookies
Before we dive into the baking process, let’s gather our ingredients and tools.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Oil for frying (vegetable, canola, or peanut oil work well)
- Powdered sugar, for dusting (optional)
Tools:
- Rosette iron
- Heavy-bottomed pot or deep fryer
- Wire rack for cooling
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Tongs
- Slotted spoon
- Paper towels
Step-by-Step Guide to Perfect Rosette Cookies
Now that you have your ingredients and tools ready, let’s make some rosette cookies!
1. Heat the Oil:
Fill your pot or deep fryer with about 3 inches of oil and heat it to 375°F (190°C). Use a candy thermometer to monitor the temperature.
2. Prepare the Batter:
In a large bowl, whisk together the flour, salt, and sugar. In a separate bowl, whisk together the milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth.
3. Dip and Fry:
Heat your rosette iron in the hot oil for about 30 seconds. Remove the iron from the oil and carefully dip it into the batter, making sure the batter doesn’t go over the top of the mold. Then, dip the iron with the batter back into the hot oil.
4. Cook and Cool:
Fry the cookie for about 30-60 seconds per side, or until golden brown and crispy. Use tongs to carefully remove the cookie from the iron and place it on a wire rack to cool.
5. Repeat and Dust:
Repeat the dipping and frying process with the remaining batter. Once the cookies are cool, dust them with powdered sugar before serving, if desired.
