Shiroi Koibito (White Lover) Cookies 

Shiroi Koibito, meaning “White Lover,” is a beloved Japanese souvenir cookie from Hokkaido—two delicate langue de chat butter biscuits sandwiching a square of smooth white chocolate. These bite‑sized treats offer a perfect contrast of crisp buttery crunch and creamy sweetness. With simple ingredients and minimal fuss, you can recreate this iconic cookie at home—with elegant results that feel both refined and nostalgic. 

Ingredients

• 50 g unsalted butter, softened
  
  

• 50–60 g icing (powdered) sugar
  
  

• 1 egg white (about 50 g)
  
  

• ⅛ tsp salt (omit if butter is salted)
  
  

• 50–60 g all‑purpose flour or low‑gluten (cake) flour
  
  

• ~20 g cornstarch (optional, for extra crispness)
  
  

• 100 g white chocolate (melted and shaped into squares for filling)
  
  

Directions

1. Preheat oven to 175 °C (350 °F). Line baking sheets with parchment or silicone mats.
   
   

2. Make cookie batter: Cream butter and icing sugar until pale and fluffy. Add egg white (and vanilla if using), then whisk until smooth. Stir in flour, salt, and cornstarch, mixing gently until just combined.
   
   

3. Shape cookies: Transfer batter into a piping bag (or spread through a square stencil/chablon). Pipe or scrape uniform thin squares (≈1½-inch). Remove stencil carefully.
   
   

4. Bake for 10–15 minutes until edges just turn golden. Rotate tray halfway to ensure even browning. Allow to cool completely on rack. 

5. Prepare filling: Melt white chocolate gently (double boiler or microwave). If using mold/stencil: pour, flatten, refrigerate until firm, then cut into matching squares.
   
   

6. Assemble: Place a small dab of melted chocolate on one cookie, press a solid white chocolate square on it, then cap with a second cookie. Optionally refrigerate to set.
   
   

7. Store: Keep in an airtight container to preserve crispness.
   
   

Nutrients

(Approximate per cookie sandwich)

• Calories: ~80–120 kcal
  
  

• Fat: ~4–6 g
  
  

• Carbohydrates: ~8–12 g
  
  

• Protein: ~1–2 g