Hi, I’m Cassandre, and today on Caramel Loafing, we’re sharing a timeless French classic: Langues de Chat—also known as cat tongue cookies (langues de chat).
The name langues de chat literally means “cat tongues” in French (isn’t that adorable?). If you’ve ever tried the famous Japanese treat Shiroi Koibito from Hokkaido, you’ve tasted a square-shaped version of this cookie—filled with white chocolate. With this easy French cookie recipe, you can make your own at home!
These delicate cookies are quick to make, made with just a few simple ingredients, and perfect for beginner bakers. In this recipe, we also share helpful baking tips for perfect results—like how to achieve golden edges and how to re-crisp cookies if they turn soft. We hope you enjoy them!
We used the Panasonic NU-SC100 steam convection oven to bake these, but the recipe works well in any oven with minor adjustments to baking time or temperature if needed.
Love delicate and buttery cookies? Don’t miss these other French classics: Sablés Nantais, Diamond Cookies, Checkerboard Cookies, Jam-Filled Sablés, Almond Tuiles, Florentine Cookies, and Breton Shortbread.
Langues de Chat (French Butter Cookies) Recipe
Ingredients
Yields: 16–20 long finger-shaped cookies or 25–27 round cookies
- Unsalted butter – 40g (1.41 oz)
- Egg white – from 1 large egg (about 37g / 1.31 oz)
- Cake flour – 40g (1.41 oz)
- Granulated sugar – 40g (1.41 oz)
- Salt – a pinch
- Vanilla extract – a few drops, to taste
Want to see the nutrition info? Use our Dessert Nutrition Calculator.
Instructions
- Let the butter soften at room temperature until very soft (but not melted).
- Whip the butter until pale and creamy—similar in texture to mayonnaise.
- Add the sugar in two additions, beating well each time until fully incorporated.
- Add half of the egg white and mix until smooth.
- Stir in the salt and vanilla extract.
- Add half of the cake flour (20g), mixing until no dry flour remains.
- Add the remaining egg white, mix, then fold in the rest of the flour using the same method.
- Transfer the batter to a piping bag fitted with a 10 mm round tip.
- On a parchment-lined baking sheet, pipe out strips about 7 cm long (you may also pipe small rounds).
- Preheat your oven to 338°F (170°C). Make sure to preheat without any trays inside.
- Bake for 9–10 minutes until the edges turn golden brown.
- Remove immediately from the oven and transfer to a wire rack to cool completely. Enjoy!
Watch the full step-by-step video here: Langues de Chat Cookie Tutorial