I was introduced to an old family tradition of making rosettes and couldn’t resist trying an easy Rosette Cookies recipe that yields light, crispy lace-like cookies.
I grew up hearing about rosettes, and when I finally tried an Easy Rosettes Cookie Recipe I was hooked. I used eggs and a touch of vanilla extract because that tiny flavor flip surprised me, its crisp edges were nothing like ordinary cookies.
They look almost lacey but they crack and melt with a satisfying brittle snap, made me pause every time. I kept thinking about why these old recipes persist, why people still call them Fried Rosette Cookies or just Rosette Cookies in family chats.
Dont expect plush cookies here its all light, fragile, oddly addictive and kind of showy.
Ingredients
- Eggs give structure and protein, keep rosettes light, add subtle richness.
- Granulated sugar tastes sweet, gives carbs and browning, not very healthy.
- Milk adds moisture, protein and calcium, helps make batter smooth.
- All purpose flour gives carbs and structure, makes cookies tender.
- Melted butter adds flavor and fat, helps crisp and enrich.
- Vanilla gives sweet aroma and depth, lifts overall flavor.
- Warm spice adds aroma, small amount brightens the batter.
- Vegetable oil for frying provides fat, high calories, creates crisp texture.
- Powdered sugar dusting adds sweetness and charm, mostly simple carbs.
Ingredient Quantities
- 2 large eggs, lightly beaten
- 1/2 cup granulated sugar
- 1 cup whole milk (more if batter seems thick)
- 1 cup all purpose flour, sifted
- 2 tablespoons melted butter, cooled a bit
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom or cinnamon, optional but nice
- Pinch of salt
- Vegetable oil for frying, about 2 to 3 cups depending on pot size
- About 1/2 cup powdered sugar for dusting
How to Make this
1. In a bowl whisk 2 large eggs with 1/2 cup granulated sugar until a bit foamy, then stir in 1 cup whole milk, 2 tablespoons slightly cooled melted butter, 1 teaspoon vanilla extract, and a pinch of salt; if using, add 1/4 teaspoon ground cardamom or cinnamon now.
2. Sift 1 cup all purpose flour into the wet mix and gently stir until smooth, don’t overmix, batter should be the thickness of thin pancake batter; add a little more milk if it seems too thick.
3. Let the batter rest 15 to 30 minutes at room temp, this helps the flour hydrate and makes lighter, crispier rosettes.
4. Pour 2 to 3 cups vegetable oil into a deep, heavy pot so it covers the rosette iron when dipped, heat oil to about 350 to 375 F (175 to 190 C); if you don’t have a thermometer test by dropping a tiny bit of batter in oil, it should sizzle and rise slowly.
5. Heat the rosette iron in the hot oil for a minute or two until very hot, then lift it out and shake off excess oil but don’t wipe it dry or the batter will stick.
6. Dip the hot iron into the batter just deep enough to coat the sides but not covering the top edge, immediately return it into the hot oil; batter will puff off the iron in seconds.
7. Fry each rosette until golden brown on both sides, use tongs to loosen if needed and flip the rosette in the oil to cook the reverse, this usually takes 20 to 60 seconds per side depending on oil temp.
8. Remove rosette with tongs or fork and drain on paper towels, transfer to a wire rack if you want extra crispness, repeat but reheat the iron in oil between batches so batter doesn’t stick.
9. When slightly cooled dust generously with about 1/2 cup powdered sugar, serve right away for best crispness; store any leftovers in an airtight container with a paper towel to absorb moisture so they stay crunchy.
Equipment Needed
1. Large mixing bowl (big enough to whisk batter without splashing)
2. Whisk (for eggs, sugar and to smooth the batter)
3. Measuring cups and spoons (accurate measuring keeps the batter right)
4. Sifter or fine mesh sieve (for fluffing the flour)
5. Rosette iron with long handle (essential; metal one that can be heated in oil)
6. Deep, heavy pot or Dutch oven (for 2 to 3 cups oil, heats evenly)
7. Candy/frying thermometer (to hold oil at about 350 to 375 F)
8. Long tongs plus a slotted spoon or fork (to dip, flip and lift rosettes safely)
9. Wire cooling rack and paper towels (drain on towels then transfer to rack for extra crispness)
10. Small fine mesh sieve or shaker (for dusting powdered sugar evenly)
FAQ
Easy Rosettes Cookie Recipe Substitutions and Variations
- Eggs: use aquafaba (3 tbsp per egg, so about 6 tbsp for 2 eggs) and whip it a bit for lift. Or use 1/4 cup plain yogurt per egg if you want something easier to grab; the cookies will be slightly denser.
- Whole milk: swap cup for cup with unsweetened almond, soy or oat milk. Canned full fat coconut milk works too but thin it with a little water if batter gets too thick.
- All purpose flour: use a 1:1 gluten free cup for cup blend if you need GF (texture will be a bit different). For a lighter, more delicate rosette try cake flour in place of AP flour.
- Melted butter: replace with a neutral oil like vegetable or canola, same amount (2 tbsp). Melted coconut oil is OK too if you dont mind a slight coconut note.
Pro Tips
1. Keep the oil steady, not crazy hot. 350 to 375 F is the sweet spot, but if you dont have a thermometer drop a tiny bit of batter in oil — it should sizzle and rise slowly, not explode into bubbles. Too hot and the outside burns before the inside cooks, too cool and they soak up oil and get soggy. Fry in small batches so the oil temp recovers fast.
2. Rest the batter and watch the thickness. Letting it sit 15 to 30 minutes makes the rosettes lighter and crispier, and if it looks too thick just thin with a little milk a tablespoon at a time. Don’t overmix after you add the flour, a few small lumps are fine.
3. Heat the iron every time you fry. Dip a piping hot iron into the batter and dont wipe it dry, just shake off excess oil, otherwise the batter will stick. If things start sticking or the pattern won’t release, pop the iron back in the oil to reheat for a minute or two and try again.
4. Drain and store smartly for max crispness. Let them cool on a wire rack so steam can escape, dust with powdered sugar when theyre only slightly warm, and keep leftovers in an airtight container with a paper towel to soak up moisture so they stay crunchy.
Easy Rosettes Cookie Recipe
I was introduced to an old family tradition of making rosettes and couldn't resist trying an easy Rosette Cookies recipe that yields light, crispy lace-like cookies.
8
servings
205
kcal
Equipment: 1. Large mixing bowl (big enough to whisk batter without splashing)
2. Whisk (for eggs, sugar and to smooth the batter)
3. Measuring cups and spoons (accurate measuring keeps the batter right)
4. Sifter or fine mesh sieve (for fluffing the flour)
5. Rosette iron with long handle (essential; metal one that can be heated in oil)
6. Deep, heavy pot or Dutch oven (for 2 to 3 cups oil, heats evenly)
7. Candy/frying thermometer (to hold oil at about 350 to 375 F)
8. Long tongs plus a slotted spoon or fork (to dip, flip and lift rosettes safely)
9. Wire cooling rack and paper towels (drain on towels then transfer to rack for extra crispness)
10. Small fine mesh sieve or shaker (for dusting powdered sugar evenly)
Ingredients
-
2 large eggs, lightly beaten
-
1/2 cup granulated sugar
-
1 cup whole milk (more if batter seems thick)
-
1 cup all purpose flour, sifted
-
2 tablespoons melted butter, cooled a bit
-
1 teaspoon vanilla extract
-
1/4 teaspoon ground cardamom or cinnamon, optional but nice
-
Pinch of salt
-
Vegetable oil for frying, about 2 to 3 cups depending on pot size
-
About 1/2 cup powdered sugar for dusting
Directions
- In a bowl whisk 2 large eggs with 1/2 cup granulated sugar until a bit foamy, then stir in 1 cup whole milk, 2 tablespoons slightly cooled melted butter, 1 teaspoon vanilla extract, and a pinch of salt; if using, add 1/4 teaspoon ground cardamom or cinnamon now.
- Sift 1 cup all purpose flour into the wet mix and gently stir until smooth, don't overmix, batter should be the thickness of thin pancake batter; add a little more milk if it seems too thick.
- Let the batter rest 15 to 30 minutes at room temp, this helps the flour hydrate and makes lighter, crispier rosettes.
- Pour 2 to 3 cups vegetable oil into a deep, heavy pot so it covers the rosette iron when dipped, heat oil to about 350 to 375 F (175 to 190 C); if you don't have a thermometer test by dropping a tiny bit of batter in oil, it should sizzle and rise slowly.
- Heat the rosette iron in the hot oil for a minute or two until very hot, then lift it out and shake off excess oil but don't wipe it dry or the batter will stick.
- Dip the hot iron into the batter just deep enough to coat the sides but not covering the top edge, immediately return it into the hot oil; batter will puff off the iron in seconds.
- Fry each rosette until golden brown on both sides, use tongs to loosen if needed and flip the rosette in the oil to cook the reverse, this usually takes 20 to 60 seconds per side depending on oil temp.
- Remove rosette with tongs or fork and drain on paper towels, transfer to a wire rack if you want extra crispness, repeat but reheat the iron in oil between batches so batter doesn't stick.
- When slightly cooled dust generously with about 1/2 cup powdered sugar, serve right away for best crispness; store any leftovers in an airtight container with a paper towel to absorb moisture so they stay crunchy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 80g
- Total number of serves: 8
- Calories: 205kcal
- Fat: 7.8g
- Saturated Fat: 2.8g
- Trans Fat: 0.06g
- Polyunsaturated: 0.9g
- Monounsaturated: 1.3g
- Cholesterol: 50mg
- Sodium: 40mg
- Potassium: 75mg
- Carbohydrates: 33.4g
- Fiber: 0.4g
- Sugar: 17.8g
- Protein: 4.3g
- Vitamin A: 180IU
- Vitamin C: 0.2mg
- Calcium: 47mg
- Iron: 0.4mg
