Daily Cooking Quest

Lidah Kucing - Langues de Chat

Still need to whip up last minute batch of cookies for Chinese New Year? My fall back cookie to go is lidah kucing - langues de chat, or cat’s tongue cookies in English. This recipe is super simple, especially if you use the langues de chat mould (or eclair mould) to perfectly shape each cookie. But, you can totally make this cute cookies with regular baking sheet too!

Lidah Kucing - Langues de Chat

2 egg whites or 1 egg? Your choice!

Most recipes call for 2 egg whites instead of 1 egg, but I have experimented with both and I can’t detect that much difference between the two, and using 1 egg is much simpler than 2 egg whites. But, if you want to stick with a more traditional recipe, feel free to use 2 egg whites.

Lidah Kucing - Langues de Chat

Piping tips

Okay, I will be the first to admit I have horrible piping skill. And not to mention I don’t even own a proper piping bag and piping tips, I use a ziplock bag and cut a tiny hole and pipe my cookies like that. But, if you do own a set of piping nozzles, go ahead and use the plain 14” tip to pipe your cookies. Just so you know that you can still make these with nothing but a ziplock, like me :D

Lidah Kucing - Langues de Chat

Lidah Kucing - Langues de Chat

5.0 from 5 reviews

Author: Anita Jacobson


Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4-6 dozens


  • 1/4 cup (60 gram) unsalted butter, softened
  • 1/2 cup (100 gram) sugar
  • 1/4 teaspoon salt
  • 1 egg (or traditionally, 2 egg whites), room temperature
  • 1 teaspoon vanilla extract
  • 60 gram (~ 1/2 cup) all purpose flour


  1. Preheat oven to 350 Fahrenheit (180 Celsius). Line 2-3 baking sheets with parchment paper and set aside (or grease with butter generously).
  2. In a mixing bowl, cream together butter, sugar, and salt until light and fluffy, then add one egg and vanilla, and continue mixing until smooth, about 2-3 minutes. (* IF using two egg whites, then first add one egg white and vanilla, mix until combined, then add another egg white, and mix again until combined).
  3. Fold in the flour with a spatula until the batter is smooth.
  4. Transfer to a piping bag attached with a plain 1/4" tip (or just use a ziplock and cut one of the triangular end off with a scissor), pipe into thin strips about 3" long on the baking sheet. Make sure to leave plenty of room since it will spread considerably. If you use a half-sheet pan like me, a sheet should fit 24 cookies (8 in the long direction x 3 in the short direction).
  5. Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
  6. Let the cookies cool completely, then store in air-tight container for up to 3 days.


  • Pam Greer says:

    I have terrible piping skills too, but this recipe makes me look so good! Everyone loves these cookies!

    • Anita says:

      Haha, I know right? As long as the dough is piped straight and even, they should turn out great. :)

  • Heidy L. McCallum says:

    These cookies look wonderful-- I could eat them any time of the year and enjoy them!

    • Anita says:

      Yup, I too make these cookies often since they are so easy to whip up a batch. :)

  • Emily says:

    Great recipe! I had no idea that these New Year’s cookies could be so easy to make.

    • Anita says:

      This is indeed the easiest New Year's cookies in my family, the kind that my Mom would be confident enough to let us help her during the all important busy week of stocking up the cookie jars for Chinese New Year.

  • Jen says:

    I love trying new recipes and this looks like a delicious one! I've never met a cookie I didn't like, haha!

    • Anita says:

      Aren't we all? :D

  • Raia Todd says:

    What a fun cookie! Definitely something my kids would love. Thanks!

    • Anita says:

      You are welcome, Raia. Also, a fun way to let the kids learn how to pipe since any mess up shapes will be gladly eaten anyway. :)

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