Shiroi Koibito, meaning “White Lover,” is one of Japan’s most beloved confectionery treats — delicate, buttery langue de chat cookies sandwiched with smooth white chocolate ganache.
Originally from Hokkaido, these cookies are crisp yet tender, light yet indulgent, and completely melt in your mouth. Making them at home is surprisingly easy and results in a treat that rivals the famous gift box version.
Table of Contents
Why You’ll Love This Shiroi Koibito Cookies
- Authentically Japanese: Just like the ones from Hokkaido’s famous Ishiya factory.
- Buttery crisp texture: A perfect balance between crunch and melt-in-your-mouth softness.
- Silky ganache filling: White chocolate and cream create a luxurious center.
- Perfect for gifting: Elegant and beautiful when packaged.
- Easy to make: Simple ingredients with bakery-quality results.
If you love delicate, buttery desserts, my White Chocolate Mousse Tartlets offer another elegant, melt-in-your-mouth treat.
Ingredients You’ll Need For Shiroi Koibito Cookies
For the Cookie Batter
- 125 g unsalted butter, softened
- 80 g powdered sugar, sifted
- 1 large egg white, at room temperature
- 60 g all-purpose flour, sifted
- 15 g cornstarch, sifted
- ¼ teaspoon vanilla extract (optional)
- Pinch of salt
For the Ganache Filling
- 200 g high-quality white chocolate, finely chopped
- 50 ml heavy cream (heated just until simmering)
- 15 g unsalted butter
Step-by-Step Instructions
- Prepare the cookie dough: In a mixing bowl, cream butter and powdered sugar until light and fluffy. Add egg white gradually, mixing until smooth. Stir in vanilla extract and salt.
- Add dry ingredients: Sift in flour and cornstarch. Mix gently until just combined — do not overmix. The batter should be soft and spreadable.
- Pipe or spread cookies: Line a baking sheet with parchment paper. Using a piping bag or spoon, spread the batter into small rectangles (about 2×2 inches). Smooth the tops.
- Bake: Preheat oven to 350°F (175°C). Bake for 8–10 minutes, or until the edges turn golden brown. Let cool completely.
- Make the ganache: Heat cream until it just begins to simmer, then pour over chopped white chocolate. Stir until smooth and glossy. Add butter and mix until incorporated.
- Assemble: Spread a thin layer of ganache on one cookie and sandwich with another. Chill for 15 minutes to set.
(Jake’s Tip: For perfect results, make sure all your ingredients — especially butter and egg white — are at room temperature before mixing.)
Expert Tips for Success
- Use high-quality chocolate for authentic flavor and smooth texture.
- Keep cookies uniform in size so they sandwich neatly.
- Don’t overbake — edges should be golden, centers pale.
- Cool completely before adding ganache to prevent melting.
- Store in the fridge for crisp texture and longer shelf life.
Love delicate pastries? Try my Italian Torta della Nonna — creamy, custard-filled, and just as elegant.
Serving Suggestions
- Serve with green tea, coffee, or milk for a traditional pairing.
- Wrap individually in wax paper for a charming gift.
- Pair with other Japanese sweets like mochi or dorayaki for a dessert platter.
- Add to holiday cookie boxes for an international touch.
Storage Tips
- Room temperature: Keep in an airtight container for 3 days.
- Refrigerator: Store up to 7 days for best crispness.
- Freezer: Freeze unfilled cookies for up to 1 month; add ganache after thawing.
Nutrition (Per Cookie Sandwich)
- Calories: 185
- Protein: 2g
- Carbohydrates: 16g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 25mg
- Sodium: 40mg
- Sugar: 10g
- Calcium: 25mg
- Iron: 0.2mg
Frequently Asked Questions
Can I use milk or dark chocolate instead of white?
Yes, but it will change the flavor — traditional Shiroi Koibito uses white chocolate for its signature taste.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend; texture remains crisp and buttery.
Why did my cookies spread too much?
Butter may have been too soft — chill dough for 10 minutes before baking.
Final Thoughts
Shiroi Koibito Japanese Snack is elegance in cookie form — buttery, delicate, and filled with sweet white chocolate cream. Each bite is refined yet comforting, making them a perfect homemade version of Japan’s most iconic confection.
- Light as air.
- Sweet and creamy.
- The taste of Hokkaido at home.
For another melt-in-your-mouth dessert, try my Key Lime Pie — bright, creamy, and just as irresistible.
Shiroi Koibito Cookies
Ingredients
Equipment
Method
- Cream butter and powdered sugar in a bowl until light and fluffy. Gradually add egg white, vanilla, and salt; mix until smooth.
- Sift in flour and cornstarch. Mix gently until combined. Batter should be soft and spreadable.
- On a parchment-lined baking sheet, pipe or spoon batter into 2×2 inch rectangles. Smooth tops.
- Bake at 350°F (175°C) for 8–10 minutes, or until edges are golden. Cool completely on a rack.
- For ganache, pour hot cream over chopped white chocolate. Stir until melted. Add butter and mix until glossy.
- Spread ganache on a cookie, top with another to sandwich. Chill for 15 minutes to set before serving.
Nutrition
Notes
- Ensure butter and egg white are at room temperature before mixing.
- Do not overbake — cookies should remain pale with golden edges.
- Store chilled for best texture and shelf life.
