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