White Lover Cookies
Delicate, buttery sandwiched cookies filled with silky white chocolate ganache, perfect for afternoon tea or gifting.
Ingredients
For the Cookies
- 125 g unsalted butter, softened Room temperature for proper creaming; can use salted but omit additional pinch of salt.
- 80 g powdered sugar, sifted Icing sugar works; sift to avoid lumps.
- 1 large egg white At room temperature for better incorporation.
- 60 g all-purpose flour, sifted Cake flour can be substituted for a more tender crumb.
- 15 g cornstarch, sifted Adds a melt-in-your-mouth texture.
- 1/4 teaspoon alcohol-free vanilla extract Optional, but recommended.
- 1 pinch salt Balances sweetness; skip if using salted butter.
For the Ganache
- 200 g high-quality white chocolate, finely chopped Use couverture or a brand you like — quality matters.
- 50 ml heavy cream Heat until just simmering.
- 15 g unsalted butter Added to ganache for extra silkiness.
Instructions
Making the Cookies
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment.
- In a bowl, cream 125 g softened butter with 80 g sifted powdered sugar until pale and fluffy (about 2–3 minutes using an electric mixer).
- Beat in the room-temperature egg white, then add 1/4 tsp vanilla and 1 pinch salt. Mix until smooth.
- Sift together 60 g all-purpose flour and 15 g cornstarch. Fold gently into the butter mixture with a spatula until just combined.
- Transfer dough to a piping bag fitted with a plain round tip (or use a small spoon). Pipe or drop uniform rounds (~2.5–3 cm / 1 inch) onto the prepared trays, leaving space to spread slightly.
- Bake for 12–15 minutes, until the edges are set but the cookies stay pale. Remove and cool completely on a wire rack.
Making the Ganache
- Place 200 g finely chopped white chocolate in a heatproof bowl.
- Heat 50 ml heavy cream until it just begins to simmer (do not boil).
- Pour the hot cream over the chocolate. Let sit for 30–60 seconds, then stir gently until smooth.
- Stir in 15 g unsalted butter until glossy and fully incorporated. Let the ganache cool at room temperature until it thickens to a pipeable consistency (about 15–30 minutes).
Assembling the Cookies
- Spoon or pipe a small amount of ganache onto the flat side of one cookie.
- Sandwich with a second cookie, pressing gently to spread evenly to the edge.
- Place sandwiches on a tray and refrigerate for 10–20 minutes to set the filling. Bring to room temperature before serving for the best texture.
Notes
For a dairy-free version, use a plant-based butter substitute and full-fat coconut cream; choose dairy-free white chocolate. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.