Shiroi Koibito

Shiroi Koibito cookies instantly transport me back to a cozy winter market I once wandered through during a December trip abroad where snowflakes floated softly and sweet smells filled the air and I remember being drawn to a small booth with delicate boxes stacked high and inside were these beautiful white chocolate sandwich cookies that melted in my mouth and stayed in my memory. I’d never tasted anything so light and buttery and I knew I had to recreate them at home.

Since then I’ve made Shiroi Koibito cookies every winter and shared them with loved ones and every time they bring joy and curiosity because not many people know about them and that makes them feel like a special secret worth passing on and now I’m so excited to walk you through how I make these delightful treats from scratch!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Unsalted butter – Brings richness and softness to the cookie layers
• Powdered sugar – Lightly sweetens and keeps the texture smooth
• Egg white – Helps bind the dough while keeping it delicate
• All-purpose flour – Provides the structure for a soft, shortbread-like bite
• Cornstarch – Adds tenderness and keeps the cookies light
• Vanilla extract – Adds a subtle depth of flavor
• White chocolate – Melts into a creamy filling that pairs perfectly with the crisp cookie
• Powdered sugar (for dusting) – Finishes the cookies with a festive snowy look

Tools You’ll Need

• Mixing bowls – To combine wet and dry ingredients separately before blending
• Electric mixer or hand whisk – Helps achieve a smooth, creamy butter mixture
• Spatula – Perfect for folding and scraping batter cleanly
• Baking sheet – Used to bake the cookie layers evenly
• Parchment paper – Keeps cookies from sticking and ensures even browning
• Cooling rack – Lets the cookies cool down without becoming soggy
• Microwave-safe bowl or double boiler – To gently melt the white chocolate
• Offset spatula or spoon – Makes spreading the white chocolate clean and easy

Instructions

Step 1: Preheat and prep

I start by preheating my oven to 320°F (160°C) and lining a baking sheet with parchment paper so the cookies don’t stick.

Step 2: Cream the butter

I beat the softened butter and powdered sugar together until the mixture is pale and fluffy and this step is crucial because it creates the cookie’s delicate texture.

Step 3: Add egg white and vanilla

I slowly add the egg white and vanilla extract and mix until everything is fully incorporated and smooth.

Step 4: Sift in dry ingredients

Then I sift in the flour and cornstarch to avoid lumps and I gently fold the mixture until it forms a soft dough that holds together but isn’t sticky.

Step 5: Shape and bake

I scoop about 1 tsp of dough and shape it into a small square using my fingers or a mold and I space them evenly on the tray and bake for about 12–15 minutes or until the edges are lightly golden.

Step 6: Cool completely

Once baked I transfer the cookies to a cooling rack and let them cool completely before filling and this step matters because the filling will melt if the cookies are warm.

Step 7: Melt and spread chocolate

I melt the white chocolate until smooth and creamy and then I spread a thin layer onto the flat side of one cookie and press another cookie on top to sandwich it.

Step 8: Dust and serve

Lastly I dust the tops with powdered sugar for that snowy festive look and then they’re ready to serve or gift!

Tips

I always use high-quality white chocolate because it makes a big difference in flavor

If you want a more traditional look you can use a square cookie cutter to shape the dough evenly

You can add a drop of almond extract for a nutty twist

These cookies store beautifully in the fridge and taste even better the next day

I sometimes wrap them in parchment and ribbon for a sweet homemade gift

Ways to Serve

Serve with a warm cup of green tea or coffee for an afternoon treat

Wrap them in festive boxes as elegant edible gifts

Stack them on a dessert platter for a delicate finish to a holiday meal

Enjoy them chilled straight from the fridge for a firmer bite

Frequently Asked Questions

What is Shiroi Koibito made of?

Shiroi Koibito is made of buttery cookies sandwiched with creamy white chocolate and lightly dusted with powdered sugar for a delicate and elegant finish.

How do I store Shiroi Koibito cookies?

You can store Shiroi Koibito in an airtight container in the fridge for up to a week and I think they taste even better chilled!

Can I use dark or milk chocolate instead?

Yes you can! I’ve tried both versions and while white chocolate is traditional using milk or dark gives it a richer twist.

Can I freeze Shiroi Koibito?

Absolutely just wrap them well and freeze for up to 2 months and thaw at room temperature before serving.

See You in the Kitchen

I hope you give this Shiroi Koibito recipe a try! These little sandwich cookies are not just elegant but also incredibly comforting to make and share. I’d love to hear how yours turn out and see your photos if you feel like sharing. Don’t forget to save or pin this recipe for your next winter baking day.

Happy Cooking!

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