Fortune Cookies Recipe

I absolutely love this fortune cookie recipe because it’s super fun to add my own personalized messages, making every cookie a delightful surprise for friends and family. Plus, the touch of almond extract gives them an irresistible aroma and flavor that feels both nostalgic and fancy—perfectly Instagrammable!

I adore creating fortune cookies in my own kitchen. They are such a treat—so fun and so unique.

I follow a recipe that calls for 2 large egg whites. The texture I get from that is perfectly crisp and light.

I can’t say enough about the extracts. I always use 1/2 teaspoon each of vanilla and almond.

The aroma while baking is simply divine. And the oil: I use 3 tablespoons of vegetable oil, which keeps the cookies wonderfully crunchy.

Ingredients

Egg Whites:
They are a plentiful source of protein and yield both structure and texture.

Vanilla Extract:
Imparts a sweet aromatic flavor that enhances taste.

Almond Extract:
A unique twist is added by the nutty aroma.

Vegetable Oil:
Guarantees moisture and a delicate texture.

All-Purpose Flour:
Furnishes the carbohydrates that create the basic structure of the cookie.

Cornstarch:
Makes sure that there is lightness and helps to stop it from spreading.

Sugar:
Sweets the cookies and helps in browning them.

Ingredient Quantities

• 2 large egg whites
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 tablespoons vegetable oil
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 3 teaspoons water

Instructions

1. Set your oven to 300°F (150°C) and prepare a baking sheet by lining it with parchment paper or using a silicone baking mat.

2. In a mixing bowl, combine the egg whites, vanilla extract, almond extract, and vegetable oil, and use a whisk to mix them together until the mixture is frothy.

3. Separate the all-purpose flour, cornstarch, and salt into another bowl. Add the granulated sugar and mix well.

4. Incorporate the dry ingredients into the wet mixture, adding them incrementally and mixing until a smooth batter is formed. Adjust the consistency of the batter by adding water so that it is slightly runny.

5. Spoon a tablespoon of batter onto the baking sheet that you have prepared, and use the back of the spoon to spread it into a thin circle that measures approximately 4 inches across. You’ll want to bake only 2-3 cookies at a time, as these will harden quickly once they come out of the oven.

6. Preheat the oven, then bake for 10–12 minutes. Look for a light golden brown around the edges when you’re checking for doneness.

7. Take the baking sheet from the oven and swiftly raise one of the cookies with a spatula. Position a fortune strip in the middle.

8. Make a half-moon shape with the cookie by folding it. Then, with the edges of the cookie, form the classic fortune cookie shape by gently curving the edges of the cookie around the rim of a cup.

9. Put the shaped cookies in a muffin tin to maintain their newly formed shape as they cool and solidify.

10. Perform the same procedure with the other half of the batter. If necessary, adjust the temperature and/or time to obtain cookies that are evenly browned. Cool completely. Store in an airtight container.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Mixing bowl
5. Whisk
6. Spoon
7. Spatula
8. Measuring spoons
9. Measuring cups
10. Cup (for shaping cookies)
11. Muffin tin

FAQ

• Q:Can I use a different type of oil instead of vegetable oil?
  Yes, you can use other neutral oils like canola or grapeseed oil, but avoid oils with strong flavors such as olive oil.
• Q:What is the goal of using cornstarch in the recipe?
  A: Cornstarch’s primary purpose is to aid the cookies in achieving a crisper texture. This occurs because cornstarch limits gluten formation in the flour.
• Q:Is it possible to make these cookies without almond extract? A: It is indeed possible to make these cookies and leave out the almond extract. You could also use extra vanilla extract in its place. The cookies would taste quite a bit different, but they would still be cookies.
• Q:How do I ensure the fortune cookies hold their shape while cooling?
  Once the cookies have been baked, quickly and carefully fold them in half, then place them in a muffin tin or over the edge of a cup to maintain their shape as they cool.
• Q:Is it permissible to put food coloring in the cookies? It is permissible and can be a fun way to jazz up the look of the cookies. But do it judiciously, using just a drop or two, and avoid adding any more liquid than the recipe calls for. Otherwise, the cookies may not hold their shape.
• Q:How thin should the batter be when I spread it on the baking sheet? A: Spread the batter thinly and evenly, about 3 inches in diameter, to ensure that the cookies bake properly.
• Q:How should I store fortune cookies that are left over? A: Store them in an airtight container at room temperature to keep them crispy.

Substitutions and Variations

Egg whites: Substitute aquafaba (chickpea water) from canned chickpeas 2 tablespoons for each egg white.
For vanilla extract, substitute with the same amount of maple syrup for a somewhat different flavor.
Almond extract: If you want a more concentrated almond flavor, use the same amount of amaretto liqueur.
Oil from vegetables: In a recipe calling for vegetable oil, you can instead use an equal amount of melted coconut oil. You’ll get a light hint of coconut in the finished product, which might or might not be desirable depending on your taste.
All-purpose flour: For a lighter, more delicate texture, use cake flour.

Pro Tips

1. Temperature Control Ensure your oven is correctly preheated before baking, as maintaining a consistent temperature is crucial for even cooking and achieving the right texture. Consider using an oven thermometer to verify the temperature if your oven tends to be unreliable.

2. Work Quickly Fortune cookies become rigid fast once out of the oven, so it’s essential to form them into shape as swiftly as possible. You can practice shaping on a separate surface with one or two cookies at a time to become efficient before tackling a larger batch.

3. Batter Consistency Adjust the water carefully to ensure your batter has the correct runny consistency. If the batter is too thick, the cookies may end up cakey instead of thin and crisp; too thin, and they might spread excessively and become fragile.

4. Parchment or Silicone Mat Make sure to line your baking sheets with parchment paper or use a silicone mat. This prevents sticking and makes it easier to lift the cookies quickly when they come out of the oven.

5. Shaping Tool Use a small kitchen tool like a cup or the edge of a mug to help shape the warm cookies. This can help create uniform shapes and curves without burning your fingers. Alternatively, wear heat-resistant gloves to protect your hands during shaping.