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Filipino cat's tongue cookies in a glass jar with blue ribbon
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Lengua de Gato

Perfectly sweet, buttery, and crisp, Lengua de Gato are the ultimate baked goodies! They're great for gift-giving or just 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.
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Course: Baked Goods, Snack/Dessert
Cuisine: Filipino
Servings: 70 cookies
Calories: 47kcal


  • Pastry bag with a 1/4-inch round tip


  • 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.


Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 34mg | Potassium: 6mg | Fiber: 1g | Sugar: 3g | Vitamin A: 81IU | Calcium: 1mg | Iron: 1mg