• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Cats’ Tongue Cookies/Langues de Chat/ Kue Lidah Kucing

written by Marvellina Updated: November 11, 2024
8.2K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

The simplicity of langues de chat is what makes them so appealing. They’re quick to make, require minimal ingredients, and can easily be customized to suit different tastes. Whether you’re enjoying them as a snack or using them to garnish a dessert, these cookies add an elegant touch to any occasion.

Kue Lidah Kucing (Cat's Tongue Cookies / Katte Tong)
Kue Lidah Kucing (Cat’s Tongue Cookies / Katte Tong)

Langues de Chat (Kue Lidah Kucing): A Delightful, Crisp Cookie with a French Twist

Langues de chat, known as kue lidah kucing in Indonesia, are delicate, crispy cookies with a thin, tongue-like shape that earned them their name, which translates to “cat’s tongue”. Originally a French treat, these cookies have gained popularity across Europe and Asia, especially in Indonesia, where they are enjoyed with unique twists and flavors. Their light, buttery texture and subtle sweetness make them a perfect snack with coffee or tea. In Indonesia, they’re a popular treat during festive occasions, like Eid and Christmas.

Kue Lidah Kucing (Cat's Tongue Cookies / Katte Tong)

Kue Lidah Kucing (Cat's Tongue Cookies / Katte Tong)

Cats’ Tongue Cookies/Langues de Chat/ Kue Lidah Kucing

Prep Time 20 minutes mins
Cook Time 24 minutes mins
Total Time 44 minutes mins
Servings 35 -40 pieces
4.8 from 5 reviews
REVIEW & RATE PRINT

Ingredients

Butter mixture:

  • 100 gr unsalted butter softened
  • 100 gr icing sugar
  • 90 gr egg whites about 3 egg whites from large eggs
  • 1 tsp vanilla extract

Dry ingredients:

  • 100 gr all-purpose flour
  • ⅛ tsp salt

Toppings (optional):

  • Chocolate sprinkles
  • Black sesame seeds
  • Colorful sprinkles
  • melted semi-sweet chocolate

Instructions
 

  • If you have convection oven, use it without the fan. These cookies are too delicate if you turn on the fan. Preheat it to 375 F (195 C). If you can't turn off the fan, I suggest that you use a nonstick silicone baking mat instead or parchment paper. Otherwise the batter may flutter around inside the oven and become misshapen
  • Line two large baking sheets with parchment paper. Preheat oven to 400 F (200 C) for conventional oven
  • This is optional if you don't want to use a template. I draw a guide on a parchment paper to help me with piping. Draw two horizontal line, about 2 1/2 inch apart from each other. Then draw another set, about 2 inches apart.
  • Then draw 6 vertical line on each set (I mistakenly drew only 5). So we will bake 12 cookies in one tray
  • Prepare another baking pan with the same template. Flip the parchment paper over so the pencil marks are facing down on the pan, not touching your cookie batter

Let butter and egg whites come to room temperature:

  • Place the butter on a counter for 30 minutes or longer to let it soften. You can cut it smaller too to let them soften quicker
  • At the same time, let egg whites come to a room temperature as well. Use a fork to lightly whisk them with the vanilla extract. Cover and set aside

Prepare dry ingredients:

  • Mix all-purpose flour and salt in a bowl and stir to mix everything

Prepare cookie batter:

  • In a bowl of a standmixer fitted with the flat beater, add butter and powdered sugar and start on the lowest speed to prevent the powdered sugar from flying, then increase speed to medium speed and beat for 2 to 3 minutes until light in color and very creamy
  • Gradually add egg white and continue to beat.
  • The butter mixture will turn clumpy and look separate. Don't panic, it's normal.
  • Turn the speed to the lowest, add the flour mixture and beat until just combined.
  • Finish combining using the spatula. Scrape the side of the bowl and make sure all is well-combined

Pipe the batter:

  • The batter will be thick but spreadable. Fit a large piping bag with a 1/2-inch tip (I used Wilton 2A round tip) Transfer the batter to a piping bag. If you don't have a piping bag, use a ziplock plastic bag and fill it up and cut off about 1/2 inch of the tip
  • Start piping the batter onto a prepared template, about 2 1/2 inches long, 3/4 inch wide, and 2 inches apart as the cookie will spread as it bakes. Use a moistened offset spatula to cut off the batter from the piping bag. Moisten the tip of your finger and flatten any pointy tip
  • If you choose to decorate, you can add chocolate sprinkles, black sesame seeds, or other toppings of your choice on top

Baking:

  • I suggest baking one tray at a time.
  • Place the baking sheet in the oven, 3rd rack from the top and bake for 6 minutes and then rotate the cookie sheet halfway around. Continue baking for another 4-6 minutes, or until the cookies are browned around the edges and firm to the touch. If you see the photo below, these cookies are still underbaked (because I piped the batter a bit too much so the cookies are bigger). The edges should be browned. You can put them back in the oven and add another minute or two and check again
  • Remove from the oven and put the pan on a cooling rack and let the cookies cool completely on the pan. They crisp up further as they are cooling down
  • Continue with the next batch

Storage:

  • Use a thin offset spatula to transfer the cookies to an air-tight container. Store them in a cool dry place. They can be kept at room temperature for up to 2 weeks. They can be kept frozen for up to 2 months

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Cats' Tongue Cookies/Langues de Chat/ Kue Lidah Kucing
Serving Size
 
1 cookie
Amount per Serving
Calories
51
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
7
mg
2
%
Sodium
 
37
mg
2
%
Potassium
 
10
mg
0
%
Carbohydrates
 
6
g
2
%
Fiber
 
0.1
g
0
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
82
IU
2
%
Calcium
 
2
mg
0
%
Iron
 
0.04
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram

VARIATIONS

Colorful Stripes: Pipe two lines of batter (one plain, one colored with food coloring) side-by-side to create a fun striped effect.
Chocolate Dip: Dip one end of each cookie in melted dark chocolate, then let it set on parchment paper. This creates a stunning visual contrast and adds a hint of richness.
Cheese Variation: For a savory version popular in Indonesia, add a small amount of grated Parmesan or mild cheddar to the batter.
Pandan Flavor: To incorporate a classic Southeast Asian flavor, add a few drops of pandan extract for a delicate, floral aroma and green hue.

Kue Lidah Kucing (Cat's Tongue Cookies / Katte Tong)

Tips for Success

Room Temperature Ingredients: Ensure the butter and egg whites are at room temperature for smoother mixing and a more consistent texture.
Precision in Piping: Try to keep your piped lines even in thickness and length for even baking.
Storage: Store langues de chat in an airtight container at room temperature for up to two weeks. They tend to lose crispness over time, so try to consume within this time frame

Kue Lidah Kucing (Cat's Tongue Cookies / Katte Tong)

In Indonesia, they have become a cherished part of family gatherings and festive seasons. Kue lidah kucing are a treat that bridges culinary traditions, blending French technique with local Indonesian flavors and culture.

Kue Lidah Kucing (Cat's Tongue Cookies / Katte Tong)

previous post
Chinese New Year The Year of Rat Steamed Buns
next post
Hup Toh Soh (Old-fashioned Chinese Walnut Biscuits)

3 comments

Googoodoll Teo January 24, 2021 - 6:21 pm

Hi, I like the crispy and buttery texture of cat’s tongue biscuits but i would like to use a cookie cutter to make them into the shape of a flower. However, this batter seems like it will spread too much so the shape won’t hold. Any suggestions on what i can do to the batter without compromising taste and texture too much? May i add flour, and what kind of flour do you suggest? Will it also help if i freeze it first before cutting? Thanks!

Reply
Marvellina January 25, 2021 - 5:02 pm

Hi, this recipe won’t be suitable for using a cookie cutter even if you chill it, it’s too soft for that. I wish I could tell you how to make it more into a dough-like, but that seems like going to be another quite different recipe.

Reply
Juna September 26, 2020 - 3:53 am

Thanks! When we were kids my sis used to make this. But we’ve lost the recipe and don’t know where she got it from. We loved them but didn’t know their history. Nice to know this. I have been enjoying the recipes you share. Thanks!

Reply
4.80 from 5 votes (5 ratings without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.