There’s something magical about spring—the gentle pink petals, the scent of cherry blossoms in the air, and the craving for something delicate and sweet. That’s what inspired me to create these Cherry Blossom Shiroi Koibito Cookies. They’re buttery, floral, and filled with nostalgia. Inspired by Japan’s famous white chocolate sandwich cookies, this version has a seasonal twist that feels like a bite of spring itself.
Table of Contents
Why I Love This Recipe
A Sweet Memory from Tokyo
Back when I visited Japan in spring, the cherry blossoms were everywhere—from the parks to the shop windows. I remember walking through Shinjuku Gyoen with a warm cup of tea and one of those famous white chocolate cookies in hand. That trip became the seed for this recipe. The flavor stuck with me. Years later, I brought it into my kitchen, blending cherry blossom essence into that classic Shiroi Koibito style.
Floral, Buttery, and Balanced
What I love about these cookies is the subtle flavor. The buttery shortbread doesn’t overpower the floral notes. The white chocolate melts just enough to hold everything together. If you’ve tried our Shiroi Koibito Cookie Recipe, you’ll notice this version has a delicate seasonal lift.
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Cherry Blossom Shiroi Koibito Cookies
- Total Time: 27 minutes
- Yield: 18 sandwich cookies
- Diet: Vegetarian
Description
Cherry Blossom Shiroi Koibito Cookies are a floral twist on the classic white chocolate sandwich cookie, featuring buttery shortbread and cherry blossom essence.
Ingredients
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 ½ cups all-purpose flour
Pinch of salt
½ tsp cherry blossom extract (or ½ tsp sakura powder)
4 oz white chocolate, melted
Instructions
1. Cream butter and powdered sugar until light and fluffy.
2. Add cherry blossom extract and a pinch of salt; mix well.
3. Gradually mix in flour until just combined.
4. Pipe or spoon small rounds onto parchment-lined baking sheet.
5. Bake at 325°F (160°C) for 10–12 minutes until edges are lightly golden.
6. Cool completely on wire rack.
7. Melt white chocolate and spread a thin layer on the flat side of half the cookies.
8. Top with remaining cookies to sandwich.
9. Chill for 10 minutes before serving.
Notes
Cookies can be stored at room temperature in an airtight container for up to 4 days or refrigerated up to 1 week. Freeze for up to 2 months for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies, Desserts
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 160
- Sugar: 8g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: cherry blossom cookies, sakura shiroi koibito, floral sandwich cookies
Ingredients and Tools
Cherry Blossom Essentials
You’ll need cherry blossom extract or powder—both can be found online or in Asian markets. The rest is simple: butter, sugar, flour, salt, and white chocolate. That’s it. But each part matters for that perfect crisp, melt-in-your-mouth texture.
Simple Tools, Perfect Results
You won’t need fancy equipment. A hand mixer, baking tray, and piping bag (or a spoon if you’re feeling casual) do the trick. It’s similar to what you’d use when baking our Mini Lemon Glaze Loaf Cakes, so if you’ve made those, you’re already set!
How to Bake the Cookies
Step-by-Step Directions
Cream the butter and sugar until pale and fluffy. Mix in a pinch of salt and cherry blossom extract. Add the flour gradually. Pipe or spoon small circles onto a parchment-lined tray. Bake at 325°F (160°C) for 10–12 minutes, just until the edges turn golden.
Assembly Makes the Magic
Once baked, let them cool completely. Melt your white chocolate and sandwich a thin layer between two cookies. Don’t press too hard—they’re delicate. Chill for 10 minutes to set. And that’s it! A floral, crisp delight you’ll want to make again after trying our Golden Huckleberry Crumb Bars.
FAQs Before You Bake
Can I use sakura powder instead of extract?
Yes. Sakura powder offers a slightly more earthy tone than extract, but it works beautifully. Use ½ tsp powder in place of the extract.
How do I store the cookies?
Keep them in an airtight container at room temp for up to 4 days or refrigerate for up to a week. They also freeze well, fully assembled.
Can I use other fillings?
Definitely. Try matcha ganache, dark chocolate, or a strawberry white chocolate combo for fun twists.
Conclusion
These Cherry Blossom Shiroi Koibito Cookies bring together the elegance of spring with the nostalgia of one of Japan’s most beloved sweets. They’re ideal for tea time, gifting, or simply treating yourself to something beautiful. Once you try them, you might find yourself baking them every time cherry blossom season returns.