Go Back
Print Recipe

Misfortune Cookies

Course: Dessert

Equipment

  • 3 small bowls for mixing batters
  • whisk or fork
  • silicone spatula or regular spoon
  • Baking sheet
  • silicone baking mat or parchment paper (parchment paper or a baking spray could be used, but a silicone mat is recommended.)
  • 2 spoons for marbling batters
  • toothpick
  • sturdy, thin spatula
  • lint-free gloves (optional-- to protect fingers from hot cookies)
  • drinking glass for folding cookies
  • muffin tin or 2 small bowls or mugs for setting cookies in their shape

Ingredients

  • fortunes printed and cut

Cinnamon-Chocolate Batter

  • 3 tbsp all purpose flour
  • 1 tbsp rice flour
  • 1/2 tsp cornstarch
  • 1/4 cup white sugar
  • 1/8 tsp salt
  • 1 tbsp black cocoa powder or regular cocoa powder
  • dash ground cinnamon (less than 1/8 tsp)
  • 1 egg white
  • 1 1/2 tbsp neutral oil such as canola or vegetable oil
  • water

Spiced Vanilla Batter

  • 1/4 cup all purpose flour
  • 1 tbsp rice flour
  • 1/2 tsp cornstarch
  • 1/4 cup white sugar
  • 1/8 tsp salt
  • dash cayenne pepper (less than 1/8 tsp)
  • dash ground ancho chili pepper (less than 1/8 tsp)
  • 1 egg white
  • 1 1/2 tbsp neutral oil such as canola or vegetable oil
  • 1 tsp vanilla extract
  • water

Instructions

Make the Batters

  • In a small bowl, whisk together the dry ingredients of the cinnamon-chocolate batter. In a separate small bowl, whisk 1 egg white until there is a layer of bubbles that has formed on the top. It will resemble a bubble bath. 
  • Make a well in the whisked dry ingredients and pour the egg white into the center, along with the 1 1/2 tablespoons of neutral oil. Use a spatula or a spoon to fold the ingredients together until moistened.
  • Add 1 tablespoon of water to the batter and stir. Add more water, a little at a time, until the batter is falling off the spatula or spoon in ribbons.
  • Repeat this process with the ingredients for the spiced vanilla batter in a separate small bowl.

Bake the Cookies

  • Heat the oven to 350F, and prepare a baking sheet with a silicone mat.
  • Use a spoon to dollop about 2 teaspoons of one of the batters onto the mat, and use the back of the spoon to swirl the batter into a 3-4 inch wide circle. Use another spoon to dollop or drizzle about 1/2-1 teaspoon of the other batter on top. Then, use the toothpick to marble the two together. Repeat this process a few inches away to create a second cookie.
  • Repeat this process a few inches away to create a second cookie. Begin baking 2 cookies at a time, then increase the number as you feel comfortable.
  • Bake the cookies 8-9 minutes, or until golden brown on the edges and still a little pale in the center. As the cookies bake, prepare a muffin tin or a few small dishes, and a cup for folding. Put on lint-free gloves to protect your fingers if you prefer. Take a look at the step-by-step folding images in the article to prepare to fold!

Fold the Cookies

  • Working quickly while the cookies are hot, remove the baked cookies from the oven and use a thin, sturdy spatula to flip the cookies over (this will keep the fortunes from sticking to the cookies.) 
  • Place a fortune in the upper third of each cookie. Working with one cookie at a time, fold loosely in half over the fortune. Then, move the cookie to the drinking glass. Place the center of the folded edge on the edge of the glass and pull the corners downward. Then, move the cookie in the muffin tin or dish so it holds its shape as it cools.
  • Repeat this process until all of the cookies have been shaped, and lasso in a friend if you want to bake more cookies at a time! Enjoy fresh, or store in an airtight container at room temperature for up to a week. If the cookies are made in a dry environment, they will stay very crispy. If the environment is humid, pop them in a 350F degree oven for a few minutes before serving.