Learn how to make personalized Fortune Cookies for any occasion with my Homemade Fortune Cookie Recipe!
- 2 egg whites - at room temperature
- 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/ cornflour
- 1/4 tsp salt
- 2 tsp water
- pink or red food coloring
- Fortunates Template
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Line your best quality baking sheets with parchment paper. You can also use a silicone mat or just a nonstick baking sheet with a little spray.
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In a medium-sized bowl, add the egg whites, vanilla, lemon juice, vegetable oil and water.
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Whisk the mixture until the eggs are frothy (not stiff) about 20 seconds (no need for a stand mixer!).
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Sift in the flour, sugar, cornstarch and salt. Whisk in the dry ingredients until all incorporated and you have a smooth batter with no lumps.
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Divide the batter in half ( or thirds/ fourths) and dye how you like. I dyed half of mine red.
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If you’re going to get fancy with decorating or fortune cookie shape , put into squeeze bottles. These would be just as cute just solid in different colors without the hearts and such.
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Refrigerate for at least 1 hour, however, you can make it a few days in advance and it will keep just fine in an airtight container. (I said in the video 30 minutes but I would be best to get longer to chill)
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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.
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When your 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 assembly is time sensitive, don’t overwhelm yourself with more than 2 cookies.
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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.
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Get creative and make any design or color you want
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Bake at 325°F/180°C. Pop the 2 cookies in the oven for ROUGHLY 12 minutes. Keep a close eye on them, every oven is different.
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The cookies are done when the outer edge is golden brown and releases easily from paper or pan.
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This next part is time sensitive…….you need to work very quickly and book it!!
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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 middle.
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Fold in half. crimp, folded side down, edges up, over the rim of a mug.
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Place in a muffin tin while cookies cool so they keep their shape.
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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.
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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. :)
Watch the Recipe Video!
Make up to 2 days in advance and store in an air tight container at room temperature.