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Fortune Cookies for Valentines & Chinese New Year

By Cindy Hopper

If you are looking for a fun way to celebrate the Chinese New Year and Valentine’s Day (both on the same day this year) give these fortune cookies a try!

Before starting the cookies make slips of paper to fill the cookies. Simply download, print and cut the paper into strips.

Fortune Cookie Papers for Valentine’s Day

Fortune Cookie Papers for Chinese New Year

This simple recipe is adapted from Paula Deen. The butter or oil that is normally found in other fortune cookie recipes is missing, but I figured if Paula leaves out the butter it must be okay!

Fortune Cookie Recipe

2 egg whites
1/2 cup flour (sifted)
1/2 cup sugar
2 tablespoons water
1 tsp almond extract
1/2 tsp. vanilla extract
Makes about 12 fortune cookies


Set oven to 400F degrees.
1) Place egg whites in a bowl and beat with electric mixer on medium speed until very frothy, almost soft peaks.
2) Add sifted flour,
3) Add sugar, almond, and vanilla then mix.
4) Stir in 2 tablespoons of water to thin batter.
5) Using a Silpat baking mat, parchment paper or  un-greased baking pan place 1 tablespoon of batter on pan. (I liked the Silpat mat the best.  I did not have a problem removing them from my un-greased pan. When I greased the pan the batter did not stay in a circle. Since the moisture content in the batter is high, it does make the parchment paper wrinkle slightly but it still worked.)

6) Working from the center in a circular motion, spread the batter into a 5 inch circle.

7) Start with two cookies. Once comfortable with the process more can be baked at one time.  I was only able to ever bake two at a time. I used two pans and staggered the baking time so I had time to form the cookies.

8) Bake until edges are lightly browned. Mine baked for 6 minutes. Start watching closely at 4 minutes.

9) Working quickly, remove cookie from pan with a very thin spatula.

10) Flip the cookie over and place slip of paper on top.

11) Bring sides up and pinch together.

12) Next bend cookie over the edge of a cup. The whole process of forming the cookie should take about 10 seconds. Once formed place cookies in a muffin tin to help them keep their shape while cooling.

Then, package in some festive Chinese take out containers…

and you have a sweet way to celebrate!

NOTE: The cookies are VERY hot. It is easy to burn fingers on the cookies as they are being formed. Try wearing thin white gloves to protect fingers.

About the Author

Cindy Hopper

Cindy Hopper was fortunate to be raised in a family who appreciated the arts. This background led to a Bachelor’s Degree in Art Education. With a keen eye for design and color, Cindy has cont...

Cindy Hopper was fortunate to be raised in a family who appreciated the arts. This background led to a Bachelor’s Degree in Art Education. With a keen eye for design and color, Cindy has continued her love of art and is now passing her creative skills on to her three children. Cindy’s family and friends are the beneficiaries of her passion for fun and meaningful creative projects.

Cindy’s personal blog, Skip to My Lou, has taken her love of a project to new levels. Postings keep the family busy -– from testing new recipes for holiday treats to designing and building floats for a neighborhood parade to making fabric rolls to hold crayons to creating themed parties. Cindy seems to have an unending supply of ideas for gifts, parties and rainy days.

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  • Laura

    January 14, 2010 at 10:01 am

    I *love* this. I am always looking for ways to make things from scratch that people never make from scratch. 🙂 This is totally next on my list! I can’t wait to try it!

  • Beth Moore

    January 14, 2010 at 11:04 am

    oh sister! I’m all over this! thanks!

  • Nancy Reffle

    January 14, 2010 at 11:32 am

    Thanks so much! What fun to learn how to make these fun treats.

  • Judy

    January 14, 2010 at 11:36 am

    Sweet! I have a fortune cookie recipe that I’ve used before but I’m pretty sure it calls for butter or oil, so I’ll have to try this one. The pics are wonderful for explaining all the steps Thanks!

  • aimy

    January 14, 2010 at 11:40 am

    do you know if i can just substitute more vanilla x instead of the almond? my son has allergies and reacts to this. please say yes! i imagine the only thing it would change would be the flavor, right?

  • Stephanie

    January 14, 2010 at 12:38 pm

    Aimy, I am getting ready to try the recipe and going to try with all vanilla instead since my family has nut allergies. I’ll write back and let you know what I find 🙂

  • LisaP

    January 14, 2010 at 1:25 pm

    So stinkin’ cute! Thanks for the dowloadable slips, too – very handy! FYI, the links are actually backwards: click Valentines for New Years & vice versa.
    Can’t wait!
    Editor: Thanks for catching that. Will fix now.

  • Stephanie

    January 14, 2010 at 1:29 pm

    Aimy, I tried it will subbing all vanilla, and made it too sweet!! LOL I would say make it 3/4 tsp vanilla and then 3/4 tsp water?? Anyone else have suggestions?

  • Lisa

    January 14, 2010 at 1:46 pm

    Can this be done with just parchment paper rather than a silpat???
    Can’t wait for Chinese night!
    Editor: yes. per the directions above: “Since the moisture content in the batter is high, it does make the parchment paper wrinkle slightly but it still worked.”

  • Kate

    January 14, 2010 at 2:33 pm

    Thank You! Thank You! Thank You!
    These are fabulous! I had red take out boxes left over from Christmas and was trying to think what to do!
    Thanks for the inspiration!

  • Beth Moore

    January 14, 2010 at 4:20 pm

    ok- so we’re ready to make them. What’s the oven temp? Did I just read over it?
    Editor: thanks for the catch. it’s 400 degrees F. we just fixed it. 😉

  • Julia

    January 14, 2010 at 4:52 pm

    What temperature do you cook these on? Did I miss it?
    Thanks so much for posting these! My daughter is adopted from China and her teacher is letting me do a little Chinese New Year lesson and these are the perfect thing to make for her classmates at preschool. I love that they will work for her Valentines too!
    Editor: thanks for the catch. it’s 400 degrees F. we just fixed it. 😉

  • Aimy

    January 14, 2010 at 5:38 pm

    Stephanie… Thanks! I’ll see what I can come up with. 🙂 They are so darn cute that I may just go all vanilla.

  • Stephanie

    January 14, 2010 at 6:49 pm

    Aimy, let me know what you come up with 🙂 I am going to try experimenting some more!

  • Brandy

    January 14, 2010 at 7:56 pm

    Thank you SO MUCH for this great idea! I am always looking for fun ideas as gifts for teachers/bus drivers for my kids! We did homemade marshmallows for Christmas. I think we’ll make these for Valentine’s Day. I’ll blog about these when we make them and add a link to your blog for sure!

  • Carissa

    January 14, 2010 at 9:10 pm

    HOLY CUTEnes!! FAB idea… 🙂

  • Alexiis

    January 14, 2010 at 11:06 pm

    This idea is really cute! I think it is so unique and will definitely refer to your blog on my own!

  • Jess

    January 15, 2010 at 10:11 am

    I have a recipe from Cooking Light magazine for fortune cookies (the recipe and directions you posted seem clearer), and have been meaning to make them. Thanks for the reminder! :o)

  • Stephanie

    January 16, 2010 at 11:16 am

    I am so glad I found this recipe! I am bookmarking it for sure!

  • Kristi @ Pink and Polka Dot

    January 16, 2010 at 9:53 pm

    i can’t wait to make these. these would be so cute to send to school with your kids and put a sweet little note in them…love it!

  • Joni

    January 18, 2010 at 2:03 pm

    omg! Looove it! I can’t wait to make these for my kids. I think I may make them when they are not around and slip fortunes that are just for each of them… and then not let them know that I took part in the making. Too funny to see them be shocked at how accurate their fortunes are.

  • Julia

    January 18, 2010 at 3:46 pm

    Thanks for your recipe, i just made my first bunch of fortune cookies =) had to add a little more water, but maybe i just miscalculated when converting to metric units 😉 and instead of the almond extract i used vanilla only and it tasted great!

  • beth Moore

    January 19, 2010 at 9:54 am

    We made them and they turned out great. I blogged about them and my egg drop soup here. thanks!

  • Jenn

    January 20, 2010 at 5:42 am

    Hi. I just wanted to say that I absolutely love your blog and that I mentioned this entry in my recent blog post.Thanks so much for your great ideas and free printables. I hope you will take a look at my blog when you get a chance:

  • Sandy

    January 31, 2010 at 11:26 pm

    Whoa, you made your own fortune cookies? That is amazing! There are endless possibilities for sweet notes that you could put inside, what a great idea!

  • Colleen O.

    February 4, 2010 at 5:52 pm

    I’m going to try making these next week with my sons. Thanks for the awesome idea.
    I wonder if I could use a pampered chef baking stone instead of the parchment paper or Silpat mat? Does anyone know?
    Thanks for a great new idea!

  • c

    February 11, 2010 at 5:28 pm

    Do the fortune cookies freeze well. We just made them – they are so cute, though a bit difficult to get off the parchment paper. We really need them for something in two weeks and want to know if they would freeze (and defrost) well.

  • Vanny

    February 12, 2014 at 8:22 pm

    I used a nonstick cookie sheet and mine stuck horribly. I ended up spraying pam on a paper towel and rubbing just a tiny bit on the cookie sheet and they popped right up! Also only cooked mine for 4 minutes!

  • Catherine

    February 6, 2015 at 11:41 pm

    I’m planning on making these next week. Where did you find the take out boxed? Thanks