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Fortune Cookies


These may look hard, but with only 4 ingredients, you'd be surprised! Remember to let the dough chill for an hour, it will give you time to write your fortunes! If you have different fortunes for certain people, just decorate each cookie a different way (and don't mix them up!).

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Fortune Cookies 1 Picture


  • 1/2 cup all-purpose or bread flour
  • 1/2 cup sugar
  • 1 tsp. vanilla extract (or 1/2 tsp. vanilla plus 1/2 tsp. almond extract)
  • 2 large egg whites



Step 1

In the bowl of a food processor, combine the flour, sugar, vanilla extract and egg whites. Process until completely blended and smooth. (Alternatively, you can use a blender or even a bowl with a whisk – just be sure there are no lumps in the batter.) Place in a covered container and chill for 1 hour.

While the batter is chilling, cut small strips of paper and write fortunes on them. Fold up so that they will fit inside the shaped cookies.

Preheat the oven to 400˚ F. Trace 3 or 4 3-inch circles on a piece of parchment paper.* Flip the paper over and place on a baking sheet. Spoon 1 teaspoon of the batter into the center of each of the drawn circles. Gently spread the batter to fill the traced circles. Bake for 5-6 minutes, until the cookies are just lightly browned around the edges but still light toward the the centers. Let the cookies sit about 20-30 seconds before removing them from the parchment.

Working quickly, place one of the folded fortunes in the center of a cookie and fold the cookie over into a semi-circle. Gently bend the cookie over the edge of a bowl or cup to bend in half. Let sit to cool on the edge of the bowl while baking and shaping the remaining cookies. If the cookies on the sheet become too stiff to work with, return to the oven for 15 seconds so that they become malleable again. Repeat this process with the remaining batter, baking 3-4 cookies at a time.

Dip a portion of each cookie in melted chocolate or candy melts and sprinkles as desired. Let chocolate set completely before packaging and serving.

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