Food Meter · Cookie · Summer 2026
Cat Tongue Cookies
Three recipes, one family standard
Batch
3.5 lbs dough
Bake
350°F · 6–8 min
Butter
64%
Makes
about 200 cookies
Langues de chat means cat's tongues. These cookies earn the name from their shape: thin, crisp, and about the length of a finger. This recipe builds the batter on rice flour and cornstarch for a light, clean bite.
The base recipe is our own. Our family has baked from the same spreadsheet version for more than a decade, and it has never let us down.
For this edition, we pulled three well-loved cat tongue recipes and read them side by side to spot any upgrades. Our old standby held its ground. We kept it and folded in only a few small tweaks from the new recipes.
Recipes we compared
Ingredients
0 of 7 gatheredFlour (rice + corn)
100%
Butter
64%
Sugar
45%
Eggs
55%
Method
01 · Get ready
Prep the work area first. Clean every surface and measure out all the ingredients. Gather the tools too: the mixing bowl, a hand mixer, a spatula to scrape down the sides, and the piping bags. Heat the oven to 350°F.
02 · Combine
Add the sugar and butter to a medium bowl. Cream them with a hand mixer until the batter turns even and smooth. Add the eggs and vanilla extract. Whip without stopping until the batter forms stiff peaks. Add the rice flour, cornstarch, and salt. Fold them in gently. The batter is ready once it looks smooth.
03 · Fill the bag
Move the batter into a piping bag fitted with a piping tip. Cut a small hole at the bottom of the bag.
04 · Pipe
Line the baking sheet with parchment paper. Pipe straight 2-inch lines. Space each cookie well apart. They spread a lot in the oven.
05 · Bake
Slide the cookies into the oven for six to eight minutes. Pull them out once the edges turn golden brown.
Storing
Set the cookie sheet on a cooling rack and let the cookies cool evenly. Once cool, store them in an airtight container. Keep it in the refrigerator or at room temperature.