--- title: "Cat Tongue Cookies — Homemade Galletas Lengua de Gato Recipe" description: "Versión en Español. Galletas lengua de gato, or cat tongue cookies, are thin, crisp butter cookies made by creaming butter with powdered sugar, adding egg whites, a yolk, and vanilla, folding in flour..." url: https://www.chileanfoodrecipes.com/cat-tongue-cookies-galletas-lengua-de-gato-recipe/ date: 2026-09-27 modified: 2026-09-27 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/cat-tongue-cookies-lengua-de-gato-featured.jpg categories: ["Desserts"] type: post lang: en --- # Cat Tongue Cookies — Homemade Galletas Lengua de Gato Recipe [Versión en Español](https://comidaschilenas.com/receta-de-galletas-lengua-de-gato/) ![Thin cat tongue cookies with one end dipped in dark chocolate](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/cat-tongue-cookies-lengua-de-gato-featured.jpg)*Homemade galletas lengua de gato* Galletas lengua de gato, or cat tongue cookies, are thin, crisp butter cookies made by creaming butter with powdered sugar, adding egg whites, a yolk, and vanilla, folding in flour and salt, piping 8 cm strips, and baking at 200 C (392 F) for about 10 minutes, then dipping one end in dark chocolate. They take 20 minutes of preparation plus 10 minutes of baking and serve 6 people. They practically melt in your mouth and are perfect with coffee, ice cream, or fruit desserts. ## How to Make Cat Tongue Cookies? This is a traditional cookie batter of flour, eggs, butter, and powdered sugar, piped into long strips that spread in the oven into their characteristic tongue shape, then dipped in chocolate. ## Nutritional Information Each serving of cat tongue cookies contains approximately 250 kcal, 30 g of carbohydrates, 15 g of fat, 3 g of protein, 1 g of fiber, 15 g of sugars, 40 mg of cholesterol, and 75 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Galletas Lengua de Gato Recipe **Preparation:** 20 minutes **Cooking:** 10 minutes **Servings:** 6 people ### Ingredients - 120 g (1 cup) of all-purpose flour - 100 g (7 tablespoons) of butter, softened - 100 g (3/4 cup + 1 tablespoon) of powdered sugar - 100 g (3.5 oz) of dark chocolate - 2 egg whites - 1 egg yolk - 1 teaspoon of vanilla - 1/4 teaspoon of salt ### Instructions 1. In a large bowl, beat the butter with the powdered sugar until creamy. Add the egg whites, yolk, and vanilla and beat until smooth. ![Separating egg whites and yolk for the cookies](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/separating-egg-yolk-white.jpg)*Separating eggs* 1. Add the sifted flour and salt little by little, folding gently with a silicone spatula. Preheat the oven to 200 C (392 F) for at least 10 minutes and line a baking sheet with parchment. ![Softened butter creamed with powdered sugar](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/softened-butter-mocha-buttercream.jpg)*Softened butter* 1. Transfer the batter to a piping bag or zip-top bag, snip the end or use a plain tip, and pipe thin lines about 8 cm (3 in) long, leaving space since they will spread. Bake for about 10 minutes, until the edges start to brown. Cool completely on a rack so they crisp. ![Dark chocolate for dipping the cookies](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/dark-chocolate-repollitos-cream.jpg)*Dark chocolate* 1. Melt the chocolate in the microwave in 20-second bursts, stirring until smooth, adding a teaspoon of melted butter for shine if you like. Dip one end of each cookie in the chocolate and let set on parchment. Serve with coffee, as a dessert, or at afternoon tea. ## Additional Tips ### Soften the butter The butter should be soft but not melted so it traps air when creamed, giving a light texture without baking powder. ### Dip when cold Only dip completely cooled cookies, or the chocolate will not set and the cookies will soften. ### Watch the edges They are done when the edges turn honey-golden and the center is still pale. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Powdered sugar | Superfine sugar | 1:1 | Slightly less smooth | | Dark chocolate | White or milk chocolate | 1:1 | Sweeter | | Piping bag | Zip-top bag | Cut a 5 to 7 mm corner | Same result | | Vanilla | Lemon zest | 1 teaspoon | Fresher | ## Frequently Asked Questions (FAQs) ### 1. Can I use granulated sugar? Powdered sugar is better because it dissolves instantly in the butter; granulated sugar can leave a sandy texture. ### 2. What if I do not have a piping bag? Use a zip-top bag with a small corner cut off, about 5 to 7 mm, to control the flow. ### 3. How do I know they are done? The edges turn deep golden while the centers stay pale, usually after about 10 minutes at 200 C. ### 4. Why did my cookies turn soft? Humidity or underbaking; cool them on a wire rack so steam escapes and they crisp properly. ## What Are Lengua de Gato Cookies? Lengua de gato cookies are thin, crisp European butter cookies shaped like a cat’s tongue, popular in Chile dipped in chocolate. ## Origin of Cat Tongue Cookies Cat tongues and ladyfingers are made from similar ingredients with different shapes and baking, both related to Italian savoiardi biscuits. ## Did You Know? In Germany and Austria, Katzenzungen are thin chocolate tongues often stamped with a cat’s face, a classic confection that melts on the tongue. ## Recommended - [Chilean Champagne Biscuits](https://www.chileanfoodrecipes.com/chilean-champagne-biscuits-ladyfingers-galletas-de-champana-recipe/) - [Homemade Vanilla Cookies](https://www.chileanfoodrecipes.com/homemade-vanilla-cut-out-cookies-galletas-de-vainilla-recipe/) - [Chilean Cuchuflís](https://www.chileanfoodrecipes.com/chilean-cuchuflis-manjar-filled-wafer-rolls-recipe/) - [Chilean Mantecados](https://www.chileanfoodrecipes.com/chilean-mantecados-lard-shortbread-cookies-recipe/)