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Homemade Fortune Cookies

4.59 from 12 votes
Learn how to make personalized homemade Fortune Cookies you can make for any occasion!
Homemade Fortune Cookies- Thee perfect Valentines Day gift for the one you love.

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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!

Download the Fortunes Template


Watch The Recipe Video!

Fortune Cookies

4.59 from 12 votes
Learn how to make personalized homemade Fortune Cookies you can make for any occasion!
Author: Gemma Stafford
Learn how to make personalized homemade Fortune Cookies you can make for any occasion!
Author: Gemma Stafford


  • 2 egg whites - at room temp
  • 1 tsp pure Vanilla Extract
  • 1 tbsp freshly squeezed Lemon Juice
  • 3 tbsp Vegetable oil (flavorless oil)
  • 1/2 Cup (4oz/112g) All Purpose Flour
  • 1/2 Cup (4oz/112g) Sugar
  • 1 1/2 tsp Cornstarch/ Cornstarch
  • 1/4 tsp Salt
  • 2 tsp Water
  • pink or red food coloring
  • Fortunates Template


  • 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.
  • In a medium sized bowl, add the egg whites, vanilla, lemon juice, vegetable oil and water.
  • Whisk until the eggs are frothy (not stiff) about 20sec.
  • 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
  • Divide the batter in half ( or thirds/ fourths) and dye how you like. I dyed half of mine red
  • 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.
  • 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)
  • 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.
  • 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.
  • 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.
  • Get creative and make any design or color you want
  • Bake at 325oF. Pop the 2 cookies in the oven for ROUGHLY 12 minutes. Keep a close eye in them, every oven is different.
  • The cookies are done when the outer edge is golden brown and releases easily from paper or pan.
  • This next part is time sensitive…….you need to work very quickly and book it!!
  • 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.
  • Fold in half. crimp, folded side down, edges up, over a coffee cup.
  • Place in a muffin tin while cookies cool so they keep there shape.
  • 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.
  • 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. 🙂

Recipe Notes

Make up to 2 days in advance and store in an air tight container at room temperature.


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AJ Daisy(@neena-issac)
2 years ago

Hi Gemma,
Is it possible to replace the eggs with something??
Am making this for a bake sale

3 years ago

Hi Gemma, Thanks a lot for the recipe. I am really excited about this one. I have just made the recipe, but it was failure. The taste was amazing, but they keep breaking as soon as I try to fold them. I,m not giving up! Any ideas?

5 years ago

Can we replace egg in this recipe

Laurie Sarina
Laurie Sarina
1 year ago

First of all Happy Belated Birthday! You look fantastic, Baby agrees with you. Thank you for your recipes, blog and cookbook. I look forward to you videos each day!

Sophia Sohail
Sophia Sohail
1 year ago

My cookies crack from the middle when baking. If they don’t crack then they break when I fold them. What could possibly be the reason?

2 years ago

Does it say on the recipe how many it makes? I need to reach a certain quantity.

3 years ago

Thank you for the recipe! I tried them and it was a success! I took me a couple of attempts before getting it perfect.

3 years ago

My daughter and I made these for Valentine’s Day. We lost almost half of the ones we did on parchment so went to silpat only. Worked great! We also pulled off a gluten free batch that worked. You definitely have to get them to brown on the edges, too soon and they aren’t crispy enough to break but still super yummy and so pretty!

Amy Aderman
Amy Aderman(@asader83)
3 years ago

Which brand of food coloring do you recommend? I struggle to achieve a big, bold red! Thank you!

Nicole Dauria
Nicole Dauria
4 years ago

Hi! I’m getting ready to make these this week. Do you think I could vacuum seal them so they could last longer? Or do they freeze well? I’m giving a batch as a gift, with inspirational quotes and game like challenges- meant to eaten over time.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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