Fortune Cookies So Easy

Fortune Cookies So Easy


"Taste and look just like the ones you get at a Chinese restaurant! I was very pleased with my first attempt baking these! Adding your own personalized message allows you to create great favors for any occasion! Alternatively, I have rolled these into tube-like cigar shapes and filled them with icing for other occasions which have been a crowd pleaser!"

Ingredients 25 m {{adjustedServings}} servings 53 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
  2. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
  3. Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.
Tips & Tricks
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  • Note
  • Although these cookies are not malleable if overbaked, you need to bake them long enough until they are golden around the edges or they will be too under baked and remain soft, spongy and pancake-like. Enjoy!
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Reviews 67

  1. 77 Ratings


READ THE REVIEWS! THEY GIVE YOU TIPS! I found something out that might help some of you. I also was having problems while folding it and it breaking. What I learned is: Yes, the texture should be like a pancake (so I did have to add more water to mine because it was thick) BUT in addition, once it's put on the cookie sheet, it should NOT be like a pancake but more like a crepe. You've reeeally gotta thin it out with a spoon. Too thick and it'll break. You know you've got it thin enough when you pick it up and it feels like you're flinging a piece of rubber around. If it feels like a thin cookie---too thick still.


I loved this recipe! My 10 year old was able to make these for her friends. The only thing I did different was to increase the water to 4 T. Making them less pancakey.Using the back of a spoon to spread them out before cooking gives them more of an even consistency. Bake a little longer till about a forth to a third is golden brown. Fold them in half, lightly grab the top and use an edge of a glass or bowl to get the horseshoe shape then put them in a muffin pan to cool. We made two on a pan and rotated the pans. It sounds complex but once you get the motion in order they are so easy. Thank you for the great recipe.

Plymouth NH

I made these cookies for a project in school and we found it best to use the batter warm (room temp.) and do three at a time. wait until the edges are golden/crisp then w/ two people have one remove cookie and the other fold the cookie then put them in small muffin tins to bake more until golden all over then cool (still in the muffin tin).