Chinese Fortune Cookies

A Jerry James Stone Recipe


  • 5 tablespoons butter
  • 4 large egg whites
  • 1 cup powdered sugar
  • 1 cup flour
  • pinch of salt
  • 3 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
Jump to instructions
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes


  • Preheat oven to 400 degrees F. You might as well write out your fortunes now. Make 'em funny, make 'em personal, or just make them plain wrong.
  • Line two baking sheets with parchment paper.
  • Melt the butter in a small saucepan over very low heat; set aside.
  • In an electric mixer, combine egg whites and sugar, and whip on medium for 30 seconds.
  • Add flour and salt, mixing until combined.
  • Add butter, heavy cream, and both extracts; beat until combined.
  • Pour a tablespoon of batter onto one of the baking sheets and using the back of a spoon, spread the mixture into a thin 5-inch circle; repeat, creating three circles per sheet.
  • Bake one sheet at a time, until cookies are just begin to brown, about 7 minutes. When one sheet is done, remove it, and put the other sheet in.
  • Place a fortune in the middle of the cookie, then, working quickly with a spatula, fold the cookie over in half, pinching the far edges together where they meet, but leaving the fold gently curved, with about half an inch of space above the fortune. Place your index finger on the outside of the fold, near the middle, and with your other hand, bend the corners of the fold around your finger, forming the shape of a fortune cookie. This process should take about 10 seconds per cookie; the cookies harden quickly as they cool. It takes a bit to get this down, so don't get to bummed out if the first few cookies are pretty fugly.
  • Prepare the now-empty baking sheet with three more cookies while you wait for the other sheet to finish baking; continue, alternating each sheet between baking and shaping.
    Chinese Fortune Cookies 1
  • Fortune Cookies 2