Source: Parents Magazine


Recipe Summary test

1 hr 20 mins
1 hr 20 mins
20 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line 2 baking sheets with a silicone mat or parchment paper.

  • In a medium bowl whisk together flour, sugar, cornstarch and salt. In a large bowl, whisk egg whites, water, vanilla and almond extracts until frothy. Whisk butter into egg mixture. Fold in flour mixture until combined.

  • Working 2 at a time, spoon a scant Tbs. mixture onto silicone mat and use the back of spoon or offset spatula to spread into even 4-inch circles, turning the sheet pan as you go. Bake until golden brown about 1/2-inch around the edges, 6 to 8 minutes.

  • Wearing two pairs of disposable gloves (or Band-Aids on your fingertips!) to protect your hands from the hot cookies, use a spatula to immediately flip over cookies, place fortune in center and fold in half. Drape over the side of a mug to shape, seam side up, and pinch the seam firmly to close. Quickly transfer to a muffin pan to cool completely (this will also help them keep their shape). You can continue to form circles on hot trays.

  • Once cookies cool, microwave white chocolate, in a small bowl in 30-second increments at 50% power, stirring in between, until melted and smooth. Repeat with semi-sweet chocolate.

  • Line a large baking sheet with parchment or wax paper. Dip half of each cookie in chocolate, gently tapping off the excess.

  • Top with sprinkles, sanding sugar and nonpareils then transfer to prepared baking sheet until set. Store in an airtight container to prevent from going soft. Store decorated cookies at room temperature for up to 3 days or undecorated cookies in the freezer for up to 3 months.


Fortune cookies are a labor of love but so much fun to give! I recommend making these with a buddy so you can both flip and fold at the same time. You do need to work quickly or the cookies will harden.

Hot Fingers

To protect your fingers while shaping the hot cookies, wear cotton gloves or cover your finger tips with adhesive bandages.

Layer cookies between waxed paper in an airtight container. Store at room temperature for 3 days or in the freezer for up to 3 months.

Nutrition Facts

118 calories; fat 6g; cholesterol 7mg; saturated fat 4g; carbohydrates 15g; mono fat 2g; sugars 12g; protein 1g; vitamin a 85IU; vitamin c 0.1mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 6.7mcg; sodium 43mg; potassium 46mg; calcium 13mg; iron 0.3mg.