Best Rosettes Cookie Recipe

This is my mom’s Best Rosettes Cookie Recipe. I loved these light and fried cookies sprinkled with a little bit of powdered sugar. These were the ultimate Christmas cookie! Luckily we have mom’s recipe and my sister had her rosette iron that she let me borrow.

I’m glad to return it.

I LOVE these cookies, but I’m so sorry Mom. I didn’t know what a pain these were to make. Probably because Mom’s recipe just had the ingredients and no instructions so I had fried these cookies to the iron, had to chip them off multiple times and just when I was ready to fling the iron across the room I tried for a third time after watching a YouTube video and IT WORKED! I was so happy to make these so my son’s could taste their Grandma’s recipe, and I’m glad this recipe makes so many because it was really a disaster at first but once I got the hang of it, it was easy. I’ll post some of my tips and tricks I learned the hard way so you don’t have to.

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You will need:

2 eggs slightly beaten

2 tsp granulated sugar

¼ tsp salt

1 cup milk

1 cup all-purpose flour

2 TB fresh lemon juice

Cooking oil

Timbale iron (can be found on Amazon here)

Wire rack

Chopstick or skewer

Directions for Best Rosettes Cookie Recipe:

Heat oil to about 325 – 350 degrees F in a pan.

Add sugar to slightly beaten eggs, then whisk in the milk and lemon juice. Next, add the flour and salt to the mixture and beat until smooth.

Strain the batter so there are no lumps (optional)

Place the batter in a shallow pan.

First dip the timbale iron in the hot oil

Now immediately dip the timbale iron so that the batter only goes ½ way up the design. DON’T DIP THE WHOLE THING IN LIKE I DID. You should hear it sizzle a little.

Place the iron into the hot oil and to prevent it from sticking, swirl the iron a tiny bit.

When the batter starts to pull away from the iron, use a skewer or chopstick to push it off of the iron and into the oil.

Fry until golden brown

Remove with chopstick and place on wire rack. Let cool completely.

Sprinkle with powdered sugar

I’m sure you’ll have more luck with these because I’ve outlined my drastic mistakes. These make over 40 cookies, and they are impressive to serve at a party or give as gifts. They kind of taste like a funnel cake, but so much better because they are so light and crispy and just beautiful to look at too!

Thanks Mom for always making these, you have no idea how much I appreciate it.

For more of the best Christmas Cookies like my Gingerbread Cookie recipe, click here