Homemade Fortune Cookies
Fill these Homemade Fortune Cookies with your own personal fortunes for a fun and delicious crafty treat!
I love when food crosses into the craft category and these cookies certainly do.
That’s what makes fortune cookies so fun to do yourself, even though they are a bit tedious to make.
You can put your own notes inside the fortune cookies, and gift them to friends, family, co-workers, and so on, and also customize them for different events.
As I mentioned briefly above, a fortune cookie is not as easy to make as say, a batch of Peanut Butter Cookies.
These are made and folded individually, and because they have to be crimped while they’re hot, you can only do a few at a time.
My recommendation is to get a few helpers and have fun making them together. It goes a lot quicker that way!
How to Make Fortune Cookies:
Start by whipping egg whites, melted butter, sugar, vanilla extract, and almond extract until frothy:
Add flour, and whip until the flour *just* disappears:
Shape the batter into small circles on a silicone mat, and notice how thin they are:
Bake until the circles are slightly golden on the edges, then quickly fold the circles in half with the fortune inside, and bring the ends down over the lip of a cup (this is an old picture, but I have a fortune cookie tutorial video below where I show you exactly how to do this).
Once the fortune cookie is crimped, place it into a muffin tin to hold its shape, and let the cookies cool while you repeat with the remaining batter.
Here’s the step-by-step video tutorial, and the recipe is below. Enjoy!
Homemade Fortune Cookies
Ingredients
- 3 large egg whites
- 3/4 cup sugar
- 1/2 cup butter melted
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 3 tbsp water
- 1 cup all purpose flour (5 oz by weight)
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone mat, and have your fortune strips ready to go.
- In a stand mixer (or large bowl with a hand mixer), whip the egg whites and sugar on high speed for about 2 minutes, until frothy. Whip in the melted butter, vanilla, almond extract, and water until incorporated. Add the flour and mix until the flour *just* disappears.
- With a tablespoon measure, spoon the batter onto the parchment paper and spread it out into an even 3 inch circle. I recommend not doing any more than 2-3 at a time, since they set very quickly and you will not be able to fold more than that.
- Bake the fortune cookies for 7-8 minutes, until the edges brown slightly. If you let them brown too much, they will snap when you shape them. Conversely, if they don’t brown a little bit, they will also break (but tear, rather than snapping).
- When each batch of fortune cookies finishes baking, remove them from the oven and quickly flip the circle over, and fold your fortune cookie in half, into a semicircle. This is when you slip your note into the cookie (quickly) because if you slip it in right at the beginning, the cookie will be too hot and your paper will stick to the cookie. Place your semicircle onto the edge of a cup, and quickly fold the ends down, to crimp into a fortune cookie shape (see above tutorial video if needed).
- Place the cookie in a muffin tin to let it cool and hold its shape.
- Repeat with the remaining batter and enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in January 2019. Originally posted January 2014.
133 Comments on “Homemade Fortune Cookies”
Amazing & great fun to make with my daughter. Surprisingly easy. We didn’t have almond essence so used caramel flavouring, which worked very well.
Do you think these would work with almond/coconut flour blend??
I have a question: when I made these, the baked cookies came out with a granular, or slightly gritty texture. When they cooled off, the external surface of the cookies was as if they were candied. So, the sugar called for didn’t dissolve in mixing or baking. Could that be because I needed to cook at a lower temp (therefore cooking them longer), or should I allow the batter to stand long enough to dissolve the sugar? Thanks for your suggestions (in advance).