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Langue de Chat (Cat's Tongue Cookies)

This simple recipe for langue de chat, or cat’s tongue cookies, yields the most perfect light, crispy, and buttery cookies. They are great for both snacking and as a gift!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: French, Japanese
Keyword: cats tongue cookies, langue de chat, langue de chat cookies, lengua de gato
Servings: 60 cookies
Calories: 16kcal

Ingredients

  • 60 g unsalted butter, softened (~ 1/4 cup)
  • 60 g sugar (~ 5 tbsp)
  • 1/4 tsp salt
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 60 g all-purpose flour (1/2 cup)

Instructions

  • Preheat the oven to 350F. Line a large baking sheet with parchment paper.
  • In a bowl, cream the butter, sugar, and salt together until light and fluffy.
  • Add the egg and vanilla and beat together for a few minutes until uniform. Note 1
  • Fold in the flour.
  • Transfer the cookie dough into a pastry bag fitted with a 1/4 inch round piping tip. See note 2 for an easy way to transfer the cookie dough.
  • Pipe the dough into 3 inch long cylinders on the prepared baking sheet, spacing them 1-inch apart. Make sure to space them adequately because the cookies spread a lot.
  • Bake them for 8 -10 minutes or until the edges turn golden brown. Remove the cookies from the pan to a wire rack or cool countertop and allow them to cool.
  • The cookies can be stored in a cool, airtight container for up to one week.

Notes

  1. If your butter is too cold, the batter can split apart.  As long as you keep beating the mixture together, the dough should come together. If not, add a little bit of the flour from the next step when mixing.
  2. To transfer the cookie dough: Begin by folding the top half of the piping bag outwards so that a cuff is formed. Place your non-dominant hand inside of the cuff to support the piping bag. Spoon the dough into the bag. Unfold the cuff and use a straight edge (e.g. a ruler or bench scraper) to push all of the batter down to the tip of the bag and eliminate any air bubbles. Then, twist the bag at the end. Pinch that twisted end between your thumb and the rest of your fingers. Squeeze the bag while keeping the end of the bag twisted to start piping the cookies.