My mom used to make these cookies when I was just a little boy and OMG they are AMAZING! So amazing in fact that I never forgot them, even after we lost the set used to make them and the memory became increasingly distant. So let me break it down for you, These are paper-thin fried cookies dusted with cinnamon or powdered sugar and they are pure crunch with a touch of sweetness.
A Few Notes
These are definitely best still warm but I’ve kept them for a day and they were still great. Just make sure you store in a dry area.
I made these two ways, dredged in cinnamon sugar and sprinkled with powdered sugar and cinnamon won by a nose but it’s basically a tossup.
Lots on Instagram followers DMed me variations for various glazes that they dipped their cookies in and all sounded delicious with lemon being perhaps the most popular. Just mix confectioners sugar with enough lemon juice to get a drizzling consistency.
These beauties dissolve the second you bite into them. #quiteaddictive
Mixing the batter is a cinch, just whisk the ingredients together and you should end up with batter the consistency of whipping cream. The only thing you need for these cookies is a set of the metal forms with a handle. Some of you might have old sets hanging around in the kitchen somewhere but if you don’t I highly recommend getting a set and then you can make some anytime you want! My mom showed me how to dip the mold in oil to warm it up, then pat the oil off, dip in batter and then back in the oil to fry. The cookie releases and you just flip it after a few seconds and transfer it to some paper towel situation on the counter and let it cool before dredging it in the cinnamon sugar. SO Easy and SO delicious. If you’ve a frequent visitor to this blog you’ll notice I rarely use all caps, these are that good!
Steps to Make These Cookies
1. Layer about 2 sheets of paper towels next to the stove to create drip station for the cookies. In a medium bowl, beat the eggs with a whisk.
2. Pour in the sugar and milk. Mix together.
3. Add sifted flour and salt.
4. Beat until you get a liquidy consistency. Add in the vanilla. For the sugar dust, sift sugar and cinnamon together and add to a plate.
5. In a pan, heat the cooking oil. Immerse the mold tool into the heated oil first. Dip the mold in the batter.
6. Dip the tool back into the oil.
7. Submerge.
8. The batter will pull away from the mold and form a thin cookie.
9. Let it fry on one side for 2-4 seconds, then flip.
10. Cook until both sides are golden. Use a paper towel to catch the drips, then transfer each cookie to the paper towel station.
11. After about 2-4 seconds of cooling, dredge the cookies in the sugar mixture on the plate.
12. You can also dust with confectioners sugar.
If you’ve tried these cookies then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Rosette Cookies
Ingredients
INGREDIENTS:
For the Batter:
- 2 eggs
- 1 cup all-purpose flour 131g
- 2 tsp granulated sugar 11g
- ¼ tsp kosher salt
- 1 cup milk 240ml
- dash of vanilla
- 2 cups cooking oil 480ml
For the Sugar Dust:
- ½ cup granulated sugar
- ½ tsp ground cinnamon
Instructions
INSTRUCTIONS
For the Batter:
- Layer about 2 sheets of paper towels next to the stove to create drip station for the cookies.
- In a medium bowl, beat the eggs with a whisk.
- Pour in the sugar and milk. Mix together.
- Add sifted flour and salt.
- Mix and beat until you get a liquidy consistency.
- Add in the vanilla.
For the Sugar Dust:
- Sift sugar and cinnamon together and add to a plate.
For the Assembly:
- In a pan, heat cooking oil.
- Immerse the mold into the heated oil first.
- Dip the mold in the batter, then back into the oil.
- The batter will pull away from the mold and form a thin cookie. Let it fry on one side for 2-4 seconds, then flip it. Cook until both sides are golden.
- Use a paper towel to catch the initial oil drips, then transfer each cookie to the paper towel station.
- After about 2-4 seconds of cooling, dredge the cookies in the sugar mixture on the plate or dust with confectioners sugar.
Hi John,
I’ve come across the Rosette Irons several times while thrift store shopping but I never knew what they were. Next time, I will be snagging them so I can try this recipe because they looks so yummy!
You inspire me with your recipes and videos. So thank you for all you do.
We call these sweet nothings. They are so delicious, thanks for your recipe, I lucked out finding a set of the irons at a thrift store!
such a good name for them!
Here in south of Brazil, we call it Rosetas. Taste like childhood for me. Very glad for your recipe post, I made last week and it’s exactally like I remember!
In Sri Lanka we called them KOKIS (කොකිස්)
In Colombia we called them solteritas and we eat them with a cream made of oranges! Great memories!! Usually sold outside of schools. 🙂
Dear John my grandma used to make them too back in Portugal. She used to call them filhoses de forma. Thank you for the recipe and above all for the sweet memories.
Maria,
Very cool! So happy you liked the recipe!
John
In India these are made for Christmas (by communities with old Colonial origins). Coconut milk is used as the liquid element in the batter, and the cookies are not glazed or dusted with sugar. They are called “Rosa Cookies” or “Rose Cookies”.
Jackie,
Very interesting! Thanks for sharing! Hope you enjoy!
John
this a persian bakery. we called The bread of the window ☺ and use the Wheat starch to make this sweet
Bahar,
Very interesting! Thanks for sharing!
John
Are these like small funnel cakes, but in cookie form?
Nona,
They are similar in taste but a different shape! Hope you enjoy!
John
I used to make these as a kid! We would sprinkle powdered sugar on them. so tasty! Thanks for bringing back those precious memories!