fried cookies

Part of the fun of eating a Rosette Snowflake Cookie is the dusting of confectioners sugar that will snow down the front of your shirt as you crunch into these crispy little holiday treats. There's no way around it so just give in and let it snow!

Fried Rosette Snowflake Cookies with Confectioners Sugar Dusting

eggs

sugar

all-purpose flour

milk

almond extract

salt

canola oil (or other light, high-temperature oil)

confectioners sugar

Heat 2" of canola oil in a high sided pan to a temperature of 375 degrees.

In a shallow dish, whisk the eggs and sugar; beat well. Add in the flour, milk, almond extract, and salt and whisk until smooth.

Heat a rosette iron in the oil for 1-2 minutes. 

Drain the excess oil from the iron. Dip the iron into the batter just to the top of the iron but DO NOT to cover the top or the rosette won't release from the iron.

Place the iron carefully and immediately into the hot oil until it gently frees itself from the iron. *Note - If needed you can use a butter knife to gently and carefully coax the cookie off the iron.

Fry the rosette turning once until golden. This happens quickly so do not divert your attention frying.

Using a slotted spoon, carefully lift the cookie upside down out of the oil to drain and place the fried cookie on brown bags or paper towels to drain.

Reheat the iron in the oil, and continue the same steps until all the batter is used.

Once completely cooled sprinkle the rosettes with confectioners’ sugar and serve.

Paper-thin deep-fried cookies with sprinkled with cinnamon sugar.

Rosette Cookies

all-purpose flour (131 grams)

granulated sugar (11 grams)

¼ tsp kosher salt

milk (240 milliliters)

vanilla

cooking oil (480 milliliters)

cinnamon

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 Batter:

Sift sugar and cinnamon together and add to a plate.

For the Sugar Dust:

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.&nbsp;

For the Assembly:

Delicious deep fried cookies that are paper thin and totally addictive!

Rosette cookies

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Rosette Cookies

Top 2 fried cookies recipes from across the web

The most viewed fried cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fried Rosette Snowflake Cookies wit...

Rosette Cookies

The most viewed fried cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine