Fortune Cookies So Easy

Fortune Cookies So Easy

Made  times

"Taste and look just like the ones you get at a Chinese restaurant! I was very pleased with my first attempt baking these! Adding your own personalized message allows you to create great favors for any occasion! Alternatively, I have rolled these into tube-like cigar shapes and filled them with icing for other occasions which have been a crowd pleaser!"
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25 m servings 53 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
  2. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
  3. Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.


  • Note
  • Although these cookies are not malleable if overbaked, you need to bake them long enough until they are golden around the edges or they will be too under baked and remain soft, spongy and pancake-like. Enjoy!


  1. 79 Ratings

Most helpful positive review

READ THE REVIEWS! THEY GIVE YOU TIPS! I found something out that might help some of you. I also was having problems while folding it and it breaking. What I learned is: Yes, the texture should ...

Most helpful critical review

They tasted good, but they took an hour to make. Too much investment for poor payoff.

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Least positive

READ THE REVIEWS! THEY GIVE YOU TIPS! I found something out that might help some of you. I also was having problems while folding it and it breaking. What I learned is: Yes, the texture should ...

I loved this recipe! My 10 year old was able to make these for her friends. The only thing I did different was to increase the water to 4 T. Making them less pancakey.Using the back of a spoon...

I made these cookies for a project in school and we found it best to use the batter warm (room temp.) and do three at a time. wait until the edges are golden/crisp then w/ two people have one re...

I hate false advertising- but this recipe is telling the truth! 'So easy-' and so good! They were nice and sweet, even though they didn't have the lemon flavor of your classic restaurant cookie....

Ok everyone, these are easy with some tips. Put the oven to 350, not 375. Grease cookie sheets really, really well. I added more water to thin the dough and added no vanilla extract, all almond ...

my daughter and I just made these. We compared this recipe with another one she found on another site. the only difference was water was increased to 3 tablespoons and butter to 6 tablespoons. I...

I really enjoyed these. I found that if you heated the pan before putting the cookies on they spread into circles easier. I only put two cookies in the oven at a time. Also, as a preference, ...

Very yummy! I changed the 1/4 tsp vanilla and almond extract to 1 tsp. of vanilla. The batter tasted very much like flour before I increased the extract. I also added water to make it thinner...

I used powdered egg whites and margarine, the heated pan really helped, but I thinned it with a spoon back on the pan and towards the end of the batch added a tad of water to thin, you can only ...

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