Preheat the oven to 375 degrees F. The prep for these cookies is as follows: Line two baking sheets with parchment paper; I found that a silicon mat works best so use that if you have it. Get a mug ready. Grab an off-set spatula or metal spatula.

To a stand-up mixer with the whisk attachment (you can also use a hand blender), add the egg white and beat until frothy. Pour in the sugar and pinch of salt; beat until medium stiff peaks form, about 2 minutes.

Next, pour in the melted butter and water; mix until combined. Lastly, add the flour and stir with a spoon until just combined, just until you no longer see any flour speckles.

We’re going to only make about 3 cookies at a time since cooled cookies are your worst nightmare in this recipe. Add a scant tablespoon of batter to the parchment paper and smooth it out into a thin round circle. Repeat with two more cookies.

Transfer to the oven to bake for 5 to 7 minutes. You want the cookies to have slightly browned edges. If the middle becomes browned, it might make it impossible to fold—they’ll become too crispy. When the cookies come out of the oven, use your metal spatula to get under the cookies, flip them over onto a cutting board, place the fortune in the center and fold it over, like a quesadilla. Place the bottom center of the cookies on the lip of the mug and push down, so it creates a moon-shape. Transfer the cookies to a muffin tip so it keeps its shape (see photos for help). Repeat the folding process with the remaining two cookies.

Repeat the spreading, baking, and shaping with the remaining batter. You should end up with about 8 to 10 cookies. Bake them in the muffin tin until lightly golden brown around 2 to 3 minutes; this will get any last moisture out of them.

In a small bowl, whisk together the sugar, cinnamon and salt for the topping.Brush the cookies with a bit of melted butter and the cinnamon sugar and transfer to the oven to bake for an additional 2 minutes.