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Sweet, buttery crescent-shaped cookie
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Crescent cookie (28 g) has 137 calories. That works out to 490 calories per 100 g. It contains 17.2 g of carbs, 1.7 g of protein, 6.9 g of fat and 0.6 g of fiber. Its 50.4 µg of Vitamin A covers 6% of the Daily Value. Its glycemic index is 68 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 28 g
137
KCAL / 28G
Carbs
17.2g
· 6% DV
Protein
1.7g
· 3% DV
Fat
6.9g
· 9% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 5% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 137 kcal | |
| Total fat | 6.9 g | 9% |
| Saturated fat | 3.14 g | 16% |
| Trans fat | 0.08 g | |
| Sodium | 73 mg | 3% |
| Total carbohydrate | 17.2 g | 6% |
| Fiber | 0.6 g | 2% |
| Protein | 1.7 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 28 g | 137 kcal |
| 1 piece (small) | 18 g | 88 kcal |
| 1 serving (small) | 30 g | 147 kcal |
| 1 piece (large) | 40 g | 196 kcal |
| 2 piece (double) | 56 g | 274 kcal |
| 1 serving (medium) | 60 g | 294 kcal |
| 3 piece (triple) | 84 g | 412 kcal |
| 1 serving (large) | 90 g | 441 kcal |
| 100 g | 100 g | 490 kcal |
Calculated from 490 calories per 100 g.
A crescent cookie is usually made from a rich dough shaped into a crescent and baked; common recipes use flour, butter, and sugar. Recipes vary, so ingredients such as egg, nuts, or vanilla are not universal.
Crescent cookies crumble during shaping when the dough is too dry or cold to hold together. Let it soften slightly at room temperature and press it gently; if it still falls apart, work in a little moisture rather than adding lots of flour.
Chill crescent cookie dough before baking if it feels soft, and place the shaped cookies on a cool baking sheet. Melted butter and a warm kitchen can make the crescents lose their shape as they bake.
Roll each portion of crescent cookie dough into a short rope, taper the ends, then bend it into a curve. Keep the pieces similar in size so they bake evenly, and handle the dough gently to prevent cracks.
Yes, crescent cookie dough can be frozen. Wrap it airtight, thaw it in the refrigerator, then shape and bake it once pliable. If you freeze already shaped crescents, bake them from chilled and allow extra time if needed.
Store crescent cookies only after they have cooled completely, in an airtight container at room temperature. Keep them away from steam and humid air, which softens their texture; separate strongly flavored varieties so they do not absorb each other’s aromas.
No, crescent cookies are not croissants. Crescent cookies are sweet baked biscuits with a crisp or crumbly texture, while croissants are flaky pastries made from laminated dough; their similar curved shape is what causes the confusion.
Small surface cracks can appear on crescent cookies, but large cracks often mean the dough was too dry or was shaped while very cold. Let the dough soften slightly and avoid overworking it, which can make the finished cookies tough.
Dust crescent cookies with powdered sugar after they have cooled enough to handle. If the recipe calls for a coating, follow its timing; adding sugar while they are very hot can make it melt into the surface.
Yes, baked crescent cookies can be frozen once completely cool. Layer them in an airtight freezer-safe container with parchment between the layers, then thaw them while still covered to reduce condensation and keep their texture.
Vitamins
Vitamin A
50.4µg · 6% DV
B1
0.05mg · 4% DV
Biotin
1.12µg · 4% DV
B2
0.04mg · 3% DV
Minerals
Selenium
3.36µg · 6% DV
Manganese
0.09mg · 4% DV
Iron
0.59mg · 3% DV
Sodium
73mg · 3% DV
Potassium ⭐
27mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 137 calories in 1 piece (medium) (28 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Crescent cookie is a small, sweet biscuit baked in a curved, moon-like shape. The Turkish-style version is typically made with flour, butter and sugar; recipes vary, and some include flavourings or a filling. Crescent-shaped biscuits appear in several baking traditions, so the name does not point to one single origin, but this style is familiar in Turkish bakeries and home baking.
In Turkey, it is often served with tea, at breakfast or as a small sweet between meals. Expect a buttery aroma and a crisp or tender, crumbly bite. It is energy-dense and provides relatively little protein or fibre; 100 g contains 490 kcal. For a lighter snack, have one with unsweetened tea rather than pairing it with another sweet.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.14g
MONOUNSATURATED
2.27g
POLYUNSATURATED
0.67g
Omega 6:3 ratio 59:1
Above the ideal 4:1 (59:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.