Fortune Cookie Recipe
User Reviews
5
Fortune Cookie Recipe
Description
The Fortune Cookie Recipe uses whipped egg whites and sugar as a base, combined with melted butter, vanilla and almond extracts, water, flour, and cornstarch. The batter is spread into small circles on a baking sheet and baked until the edges barely brown, indicating crispness without overbaking.
After baking, the cookies are flipped, a fortune inserted, and each cookie is quickly folded into a semicircle and shaped into a horseshoe to replicate the classic appearance. Cooling in a muffin tin helps them hold this shape. The cookies have a delicate, crisp texture with a gentle sweetness and aromatic notes from almond and vanilla extracts.
They can be stored in airtight containers for several days or frozen for longer storage, with crispness restored by warming in a low oven. This recipe captures the traditional homemade fortune cookie experience, combining crispness and a light, sweet flavor balanced by the almond and vanilla essence.
Ingredients
- 3 egg room temperature, whites
- ¾ cup sugar
- ½ cup butter melted, salted or unsalted
- ¼ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup water
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a baking mat; have fortune strips ready.
- In a large mixing bowl, using a hand mixer, beat the egg whites and sugar on high speed for 2 minutes. Add the melted butter, vanilla, almond extract, and water. Mix until incorporated. Add the flour and cornstarch and mix until just combined.
- Using a tablespoon, spoon the batter onto the prepared baking sheet. Using a spatula or the back of a tablespoon, spread the batter into a 3-inch circle. Only do two at a time!
- Bake for 7-8 minutes in the preheated oven, or until the edges begin to brown slightly. Remove from the oven and, working quickly, flip the cookie over, place a fortune in the center, and gently fold the cookie in half to resemble a semi-circle. Place the semicircle onto the edge of a cup and gently press the ends down to form a horseshoe shape.
- Place the cookie in a muffin tin to let it cool and hold its shape.
- Repeat the process with the remaining batter.
Notes
- Avoid overbaking; the cookies should be lightly browned but still soft in the center to allow shaping.
- Store cookies in an airtight container for 5-7 days to maintain freshness, or freeze for 6-8 weeks.
- To restore crispness after storage, warm cookies in a 200°F oven briefly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Cookies
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 137kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 20mg | 1% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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