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Homemade Fortune Cookies- Thee perfect Valentines Day gift for the one you love.

Homemade Fortune Cookies

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Hi Bold Bakers!

I have you covered for Valentine’s Day! Today I’m showing you how to make your own personalized Fortune Cookies. You can make your own creative cookie designs and customize fortunes to show someone you care. I hope you enjoy!

5.0 from 4 reviews
Fortune Cookies
 
Author:
Ingredients
  • 2 egg whites - at room temp
  • 1 tsp pure Vanilla Extract
  • 1 tbsp freshly squeezed Lemon Juice
  • 3 tbsp Vegetable oil (flavorless oil)
  • ½ Cup (4oz/112g) All Purpose Flour
  • ½ Cup (4oz/112g) Sugar
  • 1½ tsp Cornstarch/ Cornstarch
  • ¼ tsp Salt
  • 2 tsp Water
  • pink or red food coloring
  • Fortunes can be found on my facebook page
Instructions
  1. Line your best quality baking sheets with parchment paper. You can also just use Silpat or just a nonstick baking sheet with a little spray.
  2. In a medium sized bowl, add the egg whites, vanilla, lemon juice, vegetable oil and water.
  3. Whisk until the eggs are frothy (not stiff) about 20sec.
  4. Sift in the flour, sugar, cornflour and salt. Whisk in the dry ingredients until all incorporated and you have a smooth batter with no lumps
  5. Divide the batter in half ( or thirds/ fourths) and dye how you like. I dyed half of mine red
  6. If you’re going to get fancy with decorating, put into squeeze bottles. These would be just as cute just solid in different colors without the hearts and such.
  7. Refrigerate for at least 1 hour, however you can make it a few days in advance and it will keep just find. (I said in the video 30 minutes but I would be best to get longer to chill)
  8. Make your fortunes to fill the cookies.You can print off my template from my Facebook page, add little pictures or stickers, or use colored paper.
  9. When you batter is chilled: Measure out 1 tbsp batter for each cookie, and with the back of a spoon, spread out thinly to 4 ½ inch diameter both ways. Only work on and bake 2 cookies at a time. The final assembling is time sensitive, don’t overwhelm yourself with more than 2 cookies.
  10. For hearts-with a contrasting color, squeeze on dots. Take a toothpick and start a little bit above the dot and drag it through the dot to create a tail. Just polka dots are cute too.
  11. Get creative and make any design or color you want
  12. Bake at 325oF. Pop the 2 cookies in the oven for ROUGHLY 12 minutes. Keep a close eye in them, every oven is different.
  13. The cookies are done when the outer edge is golden brown and releases easily from paper or pan.
  14. This next part is time sensitive…….you need to work very quickly and book it!!
  15. Pull the cookies out of the oven, release the cookie by running a spatula underneath it. Flip them over and place the fortune in the middles.
  16. Fold in half. crimp, folded side down, edges up, over a coffee cup.
  17. Place in a muffin tin while cookies cool so they keep there shape.
  18. NOTE: If your cookie goes hard while you are moulding the other, don’t worry! Pop it back in the oven for a minute to warm and soften it.
  19. You can make them up to 3 days in advance, after that the cookies might go a little soft. Remember when making these that they are a labor of love, a little finicky but well worth it. 🙂
Notes
Make up to 2 days in advance and store in an air tight container at room temperature.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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20 Comments

  1. harshini on January 8, 2017 at 4:35 am

    Can we replace egg in this recipe

    • Gemma Stafford on January 9, 2017 at 2:05 am

      Hi there,
      not that I know of, you may find a different egg free recipe online, sorry,
      Gemma 🙂

  2. Ashita on October 31, 2016 at 1:54 pm

    Hi Gemma,

    Thanks for the recipe. But I have tried with many batches, I failed. My cookies are either too thin to roll or too thick that it does not turn crisp from the centre. Please help.

    Thanks

    • Gemma Stafford on November 4, 2016 at 12:31 am

      Hi Ashita,

      so all you need is practice. Practice spreading them out. I suggest working fast and with a batter that is cold so it is easier to spread. If it is warm it will be runny and will spread everywhere.

      Hope this helps,
      Gemma.

  3. TheBakeress on October 22, 2016 at 3:02 pm

    Hi Gemma,

    Can you teach us how to make cornstarch? Can I not use cornstarch? Are there any substitutes for cornstarch?

    • Gemma Stafford on October 23, 2016 at 3:04 am

      Hi there, it depends on where you live! this is also called cornflour, and it is used as a thickener in all sorts of dishes, its’ benefit is that it is clear and light and tasteless too. 1 tablespoon cornstarch = 2/3 tablespoon arrowroot OR 2 tablespoons all purpose flour OR 1 tablespoon potato starch OR 2 tablespoons quick-cooking (instant) tapioca. Flour needs to be cooked longer, and will not be clear. you will need to experiment with this 🙂

      • TheBakeress on October 24, 2016 at 4:17 pm

        Thanks a lot! So if I use flour, do I just add extra flour and bake it for a longer amount of time?

        • Gemma Stafford on October 25, 2016 at 2:46 am

          Hi there, yes, this should do it!
          Gemma 🙂

  4. Unitato on August 15, 2016 at 1:00 am

    I tried this but I halved it and it was delicious my batter was much thicker than your though so i added more water & oil and it turned out great, they taste just like fortune cookies (which I was unsure if they would) I got 6 from the recipe and only 2 I actually got into a fortune cookie shape because they stuck to the baking paper. Also I forgot to chill it but great anyway. So if anyone wants to make this
    1. MAKE THEM, THEIR AMAZING!
    2. grease baking paper well so they don’t stick
    3. I don’t really think you need to use gloves I just used my bare hands and was fine (surprisingly)
    4. they are a very fun way to spend and our (or half an hour or somethin’)

    • Gemma Stafford on August 15, 2016 at 1:34 am

      Thank you for this lovely description of your fortune cookie baking! I am happy you enjoyed making these, you did a great job adjusting the recipe, which sometimes needs to be done according to the flour. Non-stick baking paper should work for you, and chilling before baking is an important step. Well done you,
      Gemma 🙂

    • Elisanna Grace on March 9, 2017 at 9:09 am

      I made 60 and it took me 9 hrs.

      • Gemma Stafford on March 10, 2017 at 5:06 am

        What? wow, that is a long time, dedicated baker, well done you,
        Gemma 🙂

  5. Hieu Trinh on July 6, 2016 at 2:31 am

    Hello, Gemma. If I remove cornstarch from the recipe, will it come out as fine as yours?

    • Gemma Stafford on July 6, 2016 at 7:42 am

      Hi Hieu,
      I think it will affect the texture, will not be so crisp and dry,
      Gemma 🙂

  6. hrishita on June 16, 2016 at 5:23 am

    why is it necessary to use flavorless oil?

    • Gemma Stafford on June 17, 2016 at 4:10 am

      Hi there,
      In order that you do not taste it in the result,
      Gemma 🙂

  7. Raumali on September 26, 2015 at 3:22 pm

    Hey Gemma,
    Thanks for the recipe. My boyfriend’s birthday is coming up and I have some big bold plans with these cookies. There’s over a month left, so I plan to do some test baking before that to make sure I get the batter and oven temperature correct.

    Thanks for the recipe!! Gave me a great idea 😀

    • Gemma Stafford on October 8, 2015 at 2:23 pm

      Thank you so much for visiting my website. I would love to see pictures of your creation 🙂

  8. ishi on May 18, 2015 at 11:46 pm

    Hi gemme!!! You know what, I think my fortune is to be a bold baker like you!!!:)

    • Gemma Stafford on May 19, 2015 at 1:18 am

      It sounds like you’re already a Bold Baker! 🙂

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