Bready or Not: Cat Tongue Cookies (Langues de Chat)

Posted by on Mar 4, 2020 in Blog, Bready or Not, cookies, French | 0 comments


Bready or Not: Cat Tongue Cookies (Langues de Chat)

I first heard about these cookies on the Great British Bake Off, where they were used as part of another recipe. My curiosity was piqued.

Bready or Not: Cat Tongue Cookies (Langues de Chat)

I am trying out a lot more French recipes. This seemed like a good, basic one to try… even though I HATE piping things. Did I say hate? I meant LOATHE.

Bready or Not: Cat Tongue Cookies (Langues de Chat)

That said, this recipe wasn’t too awful in that regard. The dough wasn’t a big sticky mess. I used a gallon Ziploc bag and cut the corner off, the old basic method, and that worked just fine.

Bready or Not: Cat Tongue Cookies (Langues de Chat)

The end result reminded me a lot of the old American stand-by, Nilla Wafers. Nothing fancy by themselves, but crisp and refreshing. They would be easy to dress up by dipping them in chocolate, Nutella, jam, whatever–if you want.

Bready or Not: Cat Tongue Cookies (Langues de Chat)

I thought they were just fine by themselves, with my cats lurking close by–tongues intact.

Bready or Not: Cat Tongue Cookies (Langues de Chat)

Consisting of just 5 ingredients, these are very straightforward and deliciously crisp vanilla cookies. Make the piping process easier by penciling guidelines onto parchment paper.
Course: Dessert, Snack
Cuisine: French
Keyword: cookies, french
Servings: 32 cookies
Author: Beth Cato


  • parchment paper
  • piping bag or gallon Ziploc


  • 9 Tablespoons unsalted butter softened
  • 1/2 cup white sugar plus 2 Tablespoons
  • 3 egg whites
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour


  • Preheat oven at 400 degrees. Line a large baking pan with parchment. Use pencil to draw 3-inch lines spaced several inches apart in rows upon the paper, then flip over so the pencil lines still show through as guides.
  • In a medium bowl, cream together butter and white sugar (1/2 cup and 2 Tablespoons) until smooth. Beat in egg whites one at a time until batter is light and fluffy. Stir in vanilla followed by flour. Dough might be stiff.
  • Put about half of dough into a Ziploc bag (then cut off corner) or a piping bag with a medium star tip. Squeeze out dough onto the lines on parchment.
  • Bake for 10 to 11 minutes, until edges are starting to brown. Move to cooling rack. Pipe and bake remaining dough, reusing parchment.
  • Store in a sealed container. Good dipped into chocolate or spread with Nutella--or all by itself.


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