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Classic butter cookie, half portion
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
½ piece (half) of Half butter cookie (8 g) has 41 calories. That works out to 510 calories per 100 g. It contains 5.3 g of carbs, 0.5 g of protein, 1.9 g of fat and 0.1 g of fiber. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: ½ piece (half) · 8 g
41
KCAL / 8G
Carbs
5.3g
· 2% DV
Protein
0.5g
· 1% DV
Fat
1.9g
· 2% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 5% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 41 kcal | |
| Total fat | 1.9 g | 2% |
| Saturated fat | 1.12 g | 6% |
| Trans fat | 0.03 g | |
| Sodium | 26 mg | 1% |
| Total carbohydrate | 5.3 g | 2% |
| Fiber | 0.1 g | 0% |
| Protein | 0.5 g | 1% |
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 |
|---|---|---|
| ½ piece (half) | 8 g | 41 kcal |
| 1 piece (whole) | 16 g | 82 kcal |
| 1 serving (medium) | 30 g | 153 kcal |
| 2 piece (double) | 32 g | 163 kcal |
| 3 piece (triple) | 48 g | 245 kcal |
| 5 piece (jumbo) | 80 g | 408 kcal |
| 100 g | 100 g | 510 kcal |
| 1 pack (whole) | 100 g | 510 kcal |
Calculated from 510 calories per 100 g.
A half butter cookie is a half portion of a classic butter cookie, not necessarily a recipe made with half the butter. Cream butter and sugar, mix in egg and flour, shape the dough, and bake until the edges are lightly golden.
“Half” refers to the portion size, not to using half the usual amount of butter. A half butter cookie is best understood as a smaller serving of a classic butter cookie rather than a separate reduced-butter recipe.
A half butter cookie is a portion of a butter cookie, while shortbread is a distinct style of biscuit traditionally made with a simple butter, sugar, and flour dough. Shortbread is usually more crumbly and has no egg in its basic form.
Half butter cookies often spread when the butter is too soft or melted, or when warm dough goes straight into the oven. Chill the shaped dough before baking and use a cool baking sheet to help the cookies keep their shape.
Let half butter cookies cool completely, then keep them in an airtight container in a cool, dry place. Sealing them while warm traps steam and softens them; a humid storage spot can also make their texture lose its crispness.
Yes, half butter cookie dough can be frozen. Portion it into an airtight container, then thaw it in the refrigerator before shaping and baking. If the dough becomes soft or sticky while thawing, chill it again before handling.
Yes, half butter cookies pair well with both tea and coffee. Their buttery sweetness complements a plain hot drink, and their smaller portion makes them easy to serve alongside a cup without turning it into a large dessert.
Half butter cookies can turn hard if the dough is overmixed or the cookies are baked too long. Mix the flour in just until combined, and take them out when the edges are set; they will firm up as they cool.
Yes, chilling half butter cookie dough helps it hold its shape, especially if the butter has softened during mixing. Refrigerate the shaped cookies before baking, and put them into the oven while the dough is still cool.
Yes, you can decorate half butter cookies once they have cooled completely. Dip or drizzle them with melted chocolate, or add a simple icing; decorating warm cookies can make the coating melt and slide off.
Vitamins
Vitamin A
9.6µg · 1% DV
B2
0.01mg · 1% DV
Biotin
0.2µg · 1% DV
B3
0.1mg · 1% DV
Minerals
Sodium
26mg · 1% DV
Selenium
0.48µg · 1% DV
Manganese
0.02mg · 1% DV
Phosphorus
4.4mg · 1% DV
Potassium ⭐
5.6mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 41 calories in ½ piece (half) (8 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 half butter cookie is a small portion of a classic sweet biscuit, typically made with flour, butter and sugar. Butter cookies are familiar across many baking traditions, with simple versions sold in bakeries and shops as well as made at home.
Its buttery flavour and tender, crumbly bite make it an easy companion to tea or coffee, or a small sweet after a meal. This is an energy-dense treat, with most of its calories coming from carbohydrates and fat rather than protein. Since the portion is small, it can suit a modest sweet craving; pair it with unsweetened tea or coffee if you want to keep the snack simple.
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
1.12g
MONOUNSATURATED
0.52g
POLYUNSATURATED
0.18g
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Nutrition data compiled from USDA FoodData Central and scientific sources.