If you’re a fan of delicate, melt-in-your-mouth cookies with a creamy white chocolate filling, then this article is for you. Today, we’re diving into a homemade version of the beloved Japanese confection—Shiroi Koibito. We’ll explore what makes these cookies special and why this copycat version might just outshine the original.
Table of Contents
Why I Love This Recipe
Inspired by a Trip to Hokkaido
During my visit to Sapporo, I fell in love with the iconic Shiroi Koibito cookies. Their buttery snap and velvety white chocolate filling left a lasting impression. When I returned home, I knew I had to recreate that magic in my own kitchen.
The Homemade Advantage
There’s something deeply satisfying about mastering a recipe that rivals the original. I tweaked the ratio of butter to sugar, tested the perfect bake time, and now this version rivals the real thing. For another seasonal twist, try our Cherry Blossom Shiroi Koibito Cookies.
Simple Ingredients, Elegant Flavor
The Basics Done Right
This recipe uses just a few essentials: unsalted butter, powdered sugar, cake flour, salt, vanilla, and white chocolate. The result is a cookie that’s crisp on the outside with just the right melt-in-your-mouth texture inside.
Best Tools for the Job
A hand mixer helps cream the butter to just the right fluffiness. Parchment paper is a must, and I use a piping bag for precise circles. If you enjoyed baking our Mini Lemon Bundt Cakes, you’ll already be comfortable with the basics.
How to Make Copycat Shiroi Koibito
Mix, Pipe, and Bake
Start by creaming your butter and sugar. Add a pinch of salt and vanilla, then gently fold in the cake flour. Pipe the batter into 1.5-inch rounds on a lined tray and bake at 325°F (160°C) for 10–12 minutes until golden at the edges.
Fill with Love
Melt your favorite quality white chocolate. Once the cookies have cooled, spread a small layer of chocolate on one and sandwich it with another. Let them rest in the fridge to set. They’ll remind you of those found in Sapporo’s famous factory, or maybe even taste better. Curious about variations? Take a peek at our Mini Lemon Loaf Cakes with Glaze.
Print
Copycat Shiroi Koibito
- Total Time: 27 minutes
- Yield: 18 sandwich cookies
- Diet: Vegetarian
Description
A homemade copycat recipe for the iconic Japanese Shiroi Koibito cookies. Buttery, delicate shortbread with a white chocolate center that might be better than the original.
Ingredients
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 ½ cups cake flour
Pinch of salt
1 tsp vanilla extract
4 oz high-quality white chocolate, melted
Instructions
1. Preheat oven to 325°F (160°C) and line baking sheets with parchment paper.
2. Cream the softened butter and powdered sugar until light and fluffy.
3. Add vanilla extract and a pinch of salt; mix well.
4. Gradually mix in cake flour until fully incorporated.
5. Pipe or spoon 1.5-inch circles onto prepared trays.
6. Bake for 10–12 minutes until edges are golden.
7. Cool cookies completely on wire racks.
8. Spread melted white chocolate on one cookie and sandwich with another.
9. Refrigerate for 10 minutes to set.
Notes
Use high-quality white chocolate bars for smoother filling. Cookies can be stored in an airtight container at room temp for 4 days, or frozen up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies, Desserts
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 165
- Sugar: 8g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 27mg
Keywords: copycat shiroi koibito, japanese white chocolate cookies, sandwich cookies
FAQs
Can I use all-purpose flour instead of cake flour?
You can, but the texture won’t be quite as delicate. Cake flour is key for that signature crisp yet tender bite.
What type of white chocolate works best?
Go for high-quality bars rather than chips—they melt smoother and taste richer. I like using a creamy Belgian white chocolate.
How should I store these cookies?
Store in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate or freeze.
Conclusion
This Copycat Shiroi Koibito recipe might just rival the real thing. It’s buttery, delicate, and filled with creamy white chocolate goodness. Whether you’re recreating a travel memory or trying these cookies for the first time, they’re guaranteed to impress. If you’re looking for the original method, visit our Shiroi Koibito Cookie Recipe.