Hokkaido White Chocolate Butter Sandwich Cookies

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Originating in Sapporo, Hokkaido in 1976, these iconic butter sandwich cookies feature two whisper-thin, crisp langue de chat biscuits hugging a generous layer of creamy European-style white chocolate. The contrast between the delicate, sandy shortbread and the rich, vanilla-scented chocolate is what makes them a beloved souvenir of Japan's northernmost island.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 13 gFat
• 8 gSaturated Fat
• 22 gCarbs
• 0 gFiber
• 15 gSugar
• 2 gProtein
• 55 mgSodium
• 45 mgPotassium
• 35 mgCalcium
• 0.2 mgIron
• 0 mgVitamin C
• 65 mcgVitamin A

Ingredients

For the butter cookies

• 115 g unsalted Hokkaido-style butter, softened
• 75 g powdered sugar, sifted
• 2 large egg whites, lightly beaten
• 1 tsp pure vanilla extract
• 100 g cake flour, sifted
• 1/4 tsp fine sea salt
• 1/2 tsp cornstarch

For the white chocolate filling

• 200 g high-quality white chocolate (30% cocoa butter), finely chopped
• 20 g unsalted butter
• 1 tbsp heavy cream
• 1/2 tsp vanilla extract
• Pinch of fine sea salt

Directions

1. Cream the softened butter in a stand mixer on medium speed for 2 minutes until pale and fluffy, then gradually add the powdered sugar and beat until the mixture is light and cloud-like.
2. Slowly drizzle in the egg whites while mixing on low, then add the vanilla extract and beat just until combined; scrape down the sides of the bowl as needed.
3. Sift the cake flour, cornstarch, and salt over the butter mixture, then fold gently with a spatula until no streaks of flour remain; do not overmix.
4. Transfer the batter to a piping bag fitted with a 1 cm round tip and pipe 4 cm circles, spaced 5 cm apart, onto parchment-lined baking sheets. Chill the trays in the refrigerator for 20 minutes to help the cookies hold their shape.
5. Bake in a preheated 170°C (340°F) oven for 10 to 12 minutes, until the edges are just barely golden and the centers look set; immediately loosen each cookie with a thin spatula and cool completely on the pan.
6. While the cookies cool, make the filling: place the chopped white chocolate in a heatproof bowl. Warm the butter, cream, and salt in a small saucepan over low heat just until the butter melts, then pour over the chocolate.
7. Let the mixture sit for 1 minute, then stir gently from the center outward until completely smooth and glossy; stir in the vanilla and let the ganache cool to room temperature until it thickens to a spreadable consistency.
8. Flip half of the cookies upside down and spread about 1 tablespoon of white chocolate filling on the flat side of each. Top with a second cookie and press gently to create an even layer that reaches the edges.
9. Refrigerate the assembled cookies for 15 minutes to set the chocolate, then bring to room temperature before serving; store in an airtight container for up to 5 days.

Cook’s Notes

• Use European-style white chocolate with at least 25-30% cocoa butter (such as Lindt, Valrhona, or Cacao Barry) for a smooth, non-grainy filling; lower-quality white chocolate will seize and turn chalky.
• For the most authentic flavor, look for Hokkaido butter (雪印 or Yotsuba brands) at Japanese or Asian markets, as its higher fat content gives the cookies their signature richness.
• Pipe the batter onto chilled baking sheets to keep the cookies from spreading too thin; if they spread too much, the final sandwich will be too delicate to hold the thick chocolate layer.
• Do not overbake: the cookies should remain pale with only the faintest gold on the rims to preserve the classic langue de chat snap.
• If the ganache splits, warm it gently over a bain-marie and whisk in 1 teaspoon of warm cream to bring it back to a glossy finish.

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