Lengua de Gato

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!

Six ingredients and forty minutes are all you need to whip up these goodies. And if you’re wondering what to do with egg whites left from making yema or Leche flan, this recipe is it!

Tips and tricks

  • 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.

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