Cat Tongue Cookies: Classic Filipino Lengua de Gato Recipe

Lengua de Gato are delightfully thin, crisp, and buttery cookies that trace their popularity to the Philippines. Their name—Spanish for “cat’s tongue”—comes from their long, narrow shape. Traditionally lightly golden and fragile, these cookies deliver a pleasant, melt-in-your-mouth crunch. With just a few simple ingredients—butter, sugar, egg whites, flour, and a touch of extract—the recipe highlights how minimal components can yield deeply satisfying flavor and delicate texture.

Versions of these tongue-shaped biscuits appear across many cuisines. In French and Spanish cooking they’re known as langues de chat, while in Japan a similar delicate cookie is also called “Cat’s Tongue.” Each tradition offers slight variations—different extracts, shapes, or serving customs—but all celebrate the same simple elegance: a crisp, buttery cookie that pairs well with beverages and desserts.

In the Philippines, Lengua de Gato are often enjoyed alongside coffee, tea, or a warm cup of hot chocolate. They work equally well as a light dessert, a party favor, or a simple snack to serve at gatherings.

About extracts

This recipe and the accompanying video use pandan extract for a fragrant, slightly green aroma common in Southeast Asian desserts. Pandan extract is widely available at Asian grocery stores. If you prefer another flavor, you can substitute ube extract for a purple-hued, mildly nutty profile, or keep the classic taste by using vanilla extract.

How to make Lengua de Gato

The method is straightforward: cream butter and sugar, add extract and egg whites, fold in flour, pipe the batter onto a lined baking tray, and bake until the edges are lightly browned and crisp. Below are photos from the video to illustrate the key steps.

Mix the butter and sugar first

Next, add the extract, egg whites, and flour.

Then pipe the batter onto a prepared tray and bake. When the edges turn slightly golden-brown and crisp, remove from the oven, cool, and serve.

Recipe