Homemade Fortune Cookies

Studio 5 Contributor Kiersten Blanchard discovered a couple easy ways to make them.


Sweet Fortune Cookies (easy)


9-inch pie crust (chilled)

colored sugar


cookie cutter or drinking glass

fortunes written on paper


1. Preheat oven to 350 degrees F. Use a nontoxic marker to write fortunes on slips of paper (about ½”x 2½”).

2. Lay a chilled 9-inch pie crust on a cornstarch (or powdered sugar) dusted surface. Cut out 3-inch-wide circles with a round cookie cutter or drinking glass. To use all the dough, roll out the scraps with a rolling pin or cornstarch-dusted glass.

3. Place one fortune on the center of each dough circle. Fold the circle in half, then pinch and fold the ends together over the edge of a measuring cup.

4. Brush the top of each cookie with water, then sprinkle on colored sugar. Place cookies, sugar side up, on an ungreased cookie sheet about an inch apart. Bake them until lightly browned, about 20 minutes, and let them cool before removing them from the pan. (Makes about 16 cookies.)

Traditional Fortune Cookies


1 egg white

½ t. vanilla

½ t. butter flavoring (or ½ t. water)

1 t. water

1 pinch salt

¼ c. unbleached all-purpose flour

¼ c. white sugar

parchment paper

cooking spray

fortunes written on paper


1. Preheat oven to 375 degrees F. Use a nontoxic marker to write fortunes on slips of paper (about ½”x 2½”).

2. Cut a piece of parchment paper the size of a cookie sheet. Using the base of a cup (3-3 ½ inches wide) and a pencil trace 4 circles onto parchment paper. Place on a cookies sheet with the pencil facing down.

3. Mix the egg white, vanilla, butter flavoring, and water until foamy but not stiff. (If you don’t mix well enough, the cookies will turn out chewy.) Sift the flour, salt and sugar and blend into the egg white mixture.

4. Lightly spray each circle with non-stick cooking spray. Pour a small amount of batter in the center of each circle and use a spoon or rubber spatula to spread to the edges of each circle. Be careful to make batter as even as possible. Do not make too many, because the cookies have to be hot to form. Start with 2 or 3 to a sheet and see how many you can do.

5. Bake for 7 minutes or until cookie has turned a golden color around the outer edge of the circle. Some parts will remain pale. While one sheet is baking, prepare another.

6. Remove from oven and quickly lift the parchment from the cookie sheet. (You can cut it in half and leave some of the cookies on the sheet so they will stay hot longer.) Using your fingers, but being careful not to burn them, peel a cookie off, place a fortune in the middle, fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

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