Cat Tongues

Cat's Tongue Cookies

Course: Dessert
Cuisine: American
Keyword: cat's tongue cookies, cookie decoration, fun cookies, Halloween, homemade cookies
Dessert Type: Cookies
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 12
Calories: 187kcal
Author: Elizabeth LaBau
These Cat's Tongue Cookies have a delicate orange scent and are filled with an orange buttercream. The cookies were good on their own, but they were amazing after a dunking in good ole bittersweet chocolate (but really, what is NOT improved by chocolate?)
Print Recipe


  • 1 stick butter
  • 6 tbsp granulated sugar
  • 1 egg
  • 1 orange zested and juiced
  • 1/2 cup all-purpose flour (1/2 cup and 1 tbsp)
  • 1 1/3 cup powdered sugar
  • 6 ounces bittersweet chocolate chopped


  • Preheat the oven to 425. Cover two baking sheets with parchment paper.
  • In the bowl of a large stand mixer, cream half of the butter (4 oz) and the granulated sugar until pale and fluffy, about 5 minutes. Beat in the egg and half of the orange zest. Scrape down the sides of the bowl. Add the flour and mix just until it is incorporated.
  • Spoon the batter into a pastry bag fitted with a 1/2 inch circular tip. Pipe fingers about 2.5 inches long onto the baking sheets, leaving room in between as they will spread. (I think I got a little over two dozen fingers out of this batch, yielding a dozen 3-inch cookies. They were fairly substantial, so you could easily shape the cookies smaller for a larger yield.)
  • Bake the cookies at 425 for about 5 minutes, until the edges just start to color. Don't overbake, or they will be dry! Move them to a wire rack to cool completely.
  • For the filling, cream the remaining 4 oz butter and powdered sugar with the mixer. Add the orange zest, then add the orange juice gradually, adding just enough to get a spreadable consistency. Don't let it get too runny, or it will squirt out the sides of the cookies.
  • Once the cookies are completely cool, sandwich them in pairs with the buttercream, cleaning up the edges. Refrigerate the cookies for about 30 minutes, until the buttercream has set a bit.
  • Chop the chocolate and microwave it until melted, stirring until smooth. Cover a baking sheet with foil or waxed paper. Dip both ends of the cookie generously in the chocolate, place the cookies on the prepared baking sheet. Refrigerate for another 30 minutes until the chocolate is completely set. Store in an airtight container in the refrigerator.


Calories: 187kcal | Carbohydrates: 32g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 7mg | Potassium: 110mg | Fiber: 1g | Sugar: 25g | Vitamin A: 50IU | Vitamin C: 5.8mg | Calcium: 15mg | Iron: 1.2mg