Get ready to fall in love with these enchanting Sakura Langue de Chat Cookies! There’s something super special about these delicate cherry blossom-shaped treats that perfectly capture the essence of spring. With their light, crispy texture and dreamy white chocolate filling, they’re not just cookies, they’re little works of art that bring a smile to anyone who sees them.
What You’ll Need to Grab
Here is the straightforward list of what you’ll need. Nothing too crazy!
- 40g of unsalted butter, left out to get soft
- 20g of powdered sugar (this will go into the butter)
- 40g of fresh egg whites
- 20g of powdered sugar (this is for whipping with the egg whites)
- 35g of all-purpose flour
- 10g of almond powder
- 5g of sakura powder
- A tiny drop of pink food coloring (this is optional!)
- 100g of good quality white chocolate, for the filling
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How to Make Them
Step 1: In a bowl, start by whisking your 40g of soft butter until it’s completely smooth. Add the first 20g of powdered sugar and beat them together until the mixture looks pale and fluffy.
Step 2: In a separate, clean bowl, begin whipping the 40g of egg whites. Once they’re foamy, gradually add the other 20g of powdered sugar and keep whipping until they form soft peaks.
Step 3: If you’re using it, now’s when you add the pink food coloring. Just a tiny bit will do.
Step 4: Keep whipping the egg white mixture until the peaks are stiff and don’t flop over.
Step 5: Now, fold the egg white mix into the butter mix. Do it in three parts so you don’t knock all the air out.
Step 6: Sift the 35g of all-purpose flour, 10g of almond powder, and 5g of sakura powder on top. Mix until it just comes together.
Step 7: Cover the dough and let it rest for an hour. If your house is warm, stick it in the fridge.
Step 8: Time for the fun part. Put your langue de chat stencil on your baking mat, drop some dough on it, and spread it flat with a spatula.
Step 9: Scrape off the extra dough from the top. You want them nice and thin.
Step 10: Gently peel off the stencil. Now, slide the whole mat into the fridge for 15 minutes. Don’t skip this! It’s the secret to keeping them from turning into blobs in the oven.
Step 11: Bake at 150°C (300°F) for 7-9 minutes. Pull them out when the edges are just starting to turn light brown.
Step 12: Let them cool completely on a rack before you touch them. They’re fragile!
Step 13: While they cool, melt your 100g of white chocolate.
Step 14: Use the stencil again on the mat, but this time fill the shapes with the melted chocolate and let it harden.
Step 15: Carefully pop out the chocolate shapes and use them to sandwich two cookies together. A dab of melted chocolate helps them stick.
Step 16: If you have extra chocolate, you can try drawing little faces on them. It’s what makes them so ridiculously cute.
Why I’m So Obsessed With These
Look, these cookies are just pure fun. You get that great crispy texture, the creamy chocolate, and that subtle sakura flavor that’s just so good. I make them for everything in the spring, or just when I want to treat myself. I really think you’ll have a blast making them. Bake a batch of these Sakura Langue de Chat Cookies and drop a comment to let me know how it went!
Sakura Langue de Chat Cookies
Ready to make the cutest Sakura Langue de Chat Cookies? This recipe shows you how to get that perfect snap in a thin, flower-shaped cookie filled with white chocolate. They're way easier than they look!
Ingredients
- 40g of unsalted butter, make sure it's actually soft
- 20g of powdered sugar (for the butter)
- 40g of fresh egg whites
- 20g of powdered sugar (for the eggs, don't mix them up!)
- 35g of all-purpose flour
- 10g of almond powder
- 5g of sakura powder
- Just a tiny drop of pink food coloring (if you want)
- 100g of white chocolate that you actually like eating
Instructions
- Beat 40 grams of soft butter in a bowl until any lumps disappear. Add the first 20 grams of powdered sugar and mix them together until the color lightens.
- In a separate, very clean bowl, start by whipping 40 grams of egg whites. Once they get foamy, gradually add the remaining 20 grams of powdered sugar and keep whipping until you get soft peaks.
- If you want to get the pink color, just add a drop of food coloring now.
- Keep beating the egg whites until they form stiff peaks and don’t move when you tilt the bowl.
- Gently fold the egg whites into the butter mixture in three batches. Be gentle to keep the mixture nice and airy.
- Sift 35 grams of flour, 10 grams of almond powder, and 5 grams of sakura powder right over the mix. Stir them in, but stop as soon as the flour disappears.
- Cover the dough and let it rest for an hour. This really helps improve the texture! (Use the fridge if your kitchen is hot).
- Place your cookie cutter on the baking mat, scoop some dough with a spoon, and use the flat side of the spoon to spread it thinly inside the shapes.
- Scrape off any extra dough to get a clean, thin layer.
- Lift the mold carefully. Now for the important part: pop the mat in the fridge for 15 minutes. This stops it from turning into puddles in the oven.
- Bake at 150°C (300°F) for 7-9 minutes. Take them out as soon as the edges turn a little golden.
- Let them cool completely on a wire rack. They're really fragile when they're warm.
- While they’re cooling, melt 100 grams of your white chocolate. Use the mold to make chocolate shapes and let them set.
- Stick a solid chocolate flower between chilled cookies. A little dab of melted chocolate works as glue.
Notes
- Seriously, don’t skip the 15-minute chill in the fridge. That’s the secret that keeps the cookies from turning into a dull, messy blob.
- Keep them in an airtight container so they stay crunchy for a few days.
- Little faces take a minute, but they're totally worth it for the cuteness.
Nutrition Information
Yield
14Serving Size
1Amount Per ServingCalories 85Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 8mgSodium 15mgCarbohydrates 9gFiber 0gSugar 7gProtein 1g