Cakes & Bread
Lidah Kucing Cookies (Cat's Tongue Butter Cookies), Thin, Crispy, and Buttery
Prep
20 min
Cook
18 min
Servings
40
Level
Medium
Lidah Kucing (cat's tongue cookies) are a classic Lebaran treat — thin, crispy, and melting with a sweet-savory taste thanks to their strong buttery aroma. Their flat, elongated shape, resembling a cat's tongue, makes them unique and always a favorite in the family cookie jar. They're perfect alongside tea or coffee anytime, not just during the holidays.
🧂 Ingredients
🍽️ Servings: 40
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams butter
- 150 grams powdered sugar
- 4 egg whites
- 200 grams low-protein all-purpose flour
- 20 grams cornstarch
- 1/4 tsp vanilla powder
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Beat the butter and powdered sugar with a mixer on medium speed for 2-3 minutes until soft, pale, and evenly combined. There's no need to beat it until fluffy like when making cake batter.
- 2 Add the egg whites a little at a time while continuing to beat on low speed until the batter is smooth and evenly mixed.
- 3 Sift the all-purpose flour, cornstarch, vanilla powder, and salt into the batter. Gently fold with a spatula until all the ingredients are evenly combined and the batter is smooth and well blended.
- 4 Prepare a flat baking sheet and lightly grease it with butter so the cookies release easily once baked.
- 5 Transfer the batter into a piping bag, snip a small opening at the tip, or use a small plain round piping tip.
- 6 Pipe the batter onto the baking sheet in straight lines about 2 inches long, leaving space between each line since they will spread while baking.
- 7 Bake in a preheated oven at 300°F (150°C) for 15-20 minutes, until the edges of the cookies turn golden brown while the centers remain pale yellow.
- 8 Remove from the oven and let the cookies sit on the baking sheet for 2-3 minutes to firm up slightly before transferring them to a wire rack to cool completely.
- 9 Once fully cooled and crisp, store the cookies in an airtight container to keep them crunchy for a long time.
💡 Tips
• Make sure the butter is at room temperature before beating so it blends smoothly and evenly with the sugar.
• Don't overmix the egg whites into the batter, as this can make the cookies tough — just stir until combined.
• Pipe the batter in uniform lengths and thicknesses so the cookies bake evenly.
• For a flavor variation, try adding pandan paste or cocoa powder to the batter before piping.
📊 Nutrition Facts / serving
45
Calories (kcal)
0.6 g
Protein
2.8 g
Fat
4.5 g
Carbs
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