Perfectly sweet, buttery, and crisp, Lengua de Gato are the ultimate baked goodies! They’re great for gift-giving or to keep on hand for any time you need a sweet treat. Try this super easy recipe and enjoy the cat’s tongue cookies homemade, warm, and fresh from the oven.
Have you checked our otap recipe yet? I hope you give the recipe a try because those flaky puff pastries are seriously the bomb!
And while you’re at it, whip up some of these lengua de gato, too. Perfectly sweet, buttery, and crisp, they’re a treat you’d want on hand ALL.THE.TIME.
What are Lengua de Gato
Lengua de Gato are thin and crispy Filipino cookies with long and flat oval shapes resembling a cat’s (gato) tongue (lengua). They’re delicious as a midday snack paired with coffee or tea and make great holidays gifts or pasalubong.
These cat’s tongue cookies are a popular treat in many cuisines, such as the French Langue de Chat or the Indonesian Kue Lidah Kucing. Their buttery crunch is addictive as is, but it’s also common to serve them dipped in melted chocolate or baked with colorful candy sprinkles.
Lengua de gato are easy to make using pantry staples. No driving around town looking for fancy items!
Tips and tricks
Making the dough
- Use softened butter. If the butter is too cold, the dough might split apart when the egg is added. Softened butter makes mixing easier and prevents overworking the batter, which can cause in a tough, gummy, or chewy texture.
- Use room temperature eggs. If the eggs are straight from the fridge, they might not blend well with the softened butter and result in a lumpy batter.
- Line the baking sheets with parchment paper or silicone baking mat to keep the cookies from sticking.
- To shape the cookies, use a pastry bag fitted with a 1/4-inch round piping tip or a Ziplock bag with the tip cut.
- Remove any air pockets in the piping bag to ensure the dough can be piped uniformly.
- Pipe the dough into about 3-inches long and about 1/2 the thickness of your index finger. If they’re too wide and thick, they might not crisp up enough in the 15 minutes baking time.
- Space them at least 2 inches apart as the cookies spread a lot.
- Use an oven thermometer to ensure accurate baking temperature.
- Bake the cookies until the edges start to brown, but the tops are still light in color. Watch them closely as they can darken and burn quickly.
- They’ll be soft to the touch when taken out of the oven but will crisp up as they cool.
- Allow the cookies to slightly cool and remove from the parchment paper while still warm to keep from sticking.
- Allow the lengua de gato to cool completely before transferring to a container. Do not store them while still warm as the residual heat will create moisture inside the container, which can affect texture.
- Do not leave the cookies out for too long as they’ll lose their crispness. Keep in an airtight container to lock in freshness.
- `1 cup softened butter
- 1 cup sugar
- 3 egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine butter and sugar. Use the paddle attachment to cream the mixture until light and fluffy. Scrape the sides of the bowl with a spatula as needed.
- While beating, add the egg whites gradually, mixing well after each addition.
- Beat in the vanilla extract.
- In a small bowl, combine flour and salt. Add to the butter mixture.
- While beating at low speed, gradually add the dry mixture to the butter mixture and beat until moistened. Increase the speed to medium-high and continue to beat until well-incorporated.
- Transfer the batter into a large pastry bag with a 1/4-inch round tip or Ziploc bag with the tip cut off.
- Pipe the batter into about 1/4-inch thick and 3 inch-long logs on the prepared baking sheets at about 2 inches apart.
- Bake in a preheated 350 F oven for about 14 to 17 minutes, or until the sides are starting to brown, but tops are still light in color.
- Remove from the oven, allow to slightly cool, and transfer to a cookie rack while still warm.
- Allow to cool completely. Cookies will crisp up as they cool.
- Bake the cookies until the edges start to brown, but the tops are still light in color.
- They’ll be soft to touch when taken out of the oven but will crisp up as they cool.
- Allow to slightly cool and remove from the parchment while still warm to keep from sticking.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”