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Energy-dense cookie made with butter and sugar
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Butter sugar cookie (16 g) has 80 calories. That works out to 502 calories per 100 g. It contains 10.7 g of carbs, 0.9 g of protein, 3.9 g of fat and 0.3 g of fiber. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 16 g
80
KCAL / 16G
Carbs
10.7g
· 4% DV
Protein
0.9g
· 2% DV
Fat
3.9g
· 5% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 4% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 80 kcal | |
| Total fat | 3.9 g | 5% |
| Saturated fat | 2.34 g | 12% |
| Trans fat | 0.1 g | |
| Sodium | 51 mg | 2% |
| Total carbohydrate | 10.7 g | 4% |
| Fiber | 0.3 g | 1% |
| Protein | 0.9 g | 2% |
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) | 16 g | 80 kcal |
| 1 piece (small) | 10 g | 50 kcal |
| 1 piece (large) | 24 g | 120 kcal |
| 1 serving (small) | 30 g | 151 kcal |
| 2 piece (double) | 32 g | 161 kcal |
| 1 serving (medium) | 45 g | 226 kcal |
| 3 piece (triple) | 48 g | 241 kcal |
| 1 serving (large) | 60 g | 301 kcal |
| 1 pack (mini) | 90 g | 452 kcal |
| 100 g | 100 g | 502 kcal |
Calculated from 502 calories per 100 g.
Butter sugar cookies are typically made with butter, sugar, flour, and egg, with vanilla or another flavoring often added. The dough is mixed, shaped, and baked; changing how it is shaped and baked gives them different textures.
Butter sugar cookies often spread because the butter is too warm, the dough has not been chilled, or the baking tray is still hot. Chill the dough before baking and place it on a cool tray to help the cookies hold their shape.
Yes, chilling butter sugar cookie dough firms the butter and makes the dough easier to handle. It is especially useful for cut-out shapes, which are less likely to spread and lose their edges in the oven.
Butter sugar cookies can be decorated with icing, colored sugar, or sprinkles. Let the cookies cool completely before adding icing so it sets cleanly; add sprinkles while the icing is still wet so they stick.
Yes, butter sugar cookie dough freezes well. Wrap it tightly or freeze shaped dough portions in a sealed container; let a dough log soften enough to slice, or bake frozen cut-outs with a little extra time.
Butter sugar cookies commonly include egg and are often sweeter and more flexible to shape, while traditional shortbread is usually made with butter, sugar, and flour without egg. Shortbread tends to have a denser, more crumbly texture.
To keep butter sugar cookies soft, take them out of the oven before their edges become deeply browned and store them airtight once cool. Their centers may feel tender at first and will set as the cookies cool.
Yes, baked butter sugar cookies can be frozen once they have cooled completely. Layer them with parchment in a sealed container to prevent sticking, then thaw them at room temperature while still covered to limit condensation.
To stop butter sugar cookie dough sticking to a cutter, chill it until firm and lightly flour the cutter between cuts. Avoid adding too much extra flour to the dough, which can make the baked cookies dry.
Yes, butter sugar cookie dough can be rolled and cut into shapes, provided it is firm and not overly soft. Chill the cut-outs on the tray before baking to help detailed edges stay recognizable.
Vitamins
Vitamin A
28.8µg · 3% DV
B1
0.03mg · 3% DV
B2
0.03mg · 2% DV
Biotin
0.48µg · 2% DV
Minerals
Selenium
1.76µg · 3% DV
Sodium
51mg · 2% DV
Manganese
0.04mg · 2% DV
Iron
0.34mg · 2% DV
Potassium ⭐
15mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 80 calories in 1 piece (medium) (16 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.
Butter sugar cookie is a simple baked sweet made with flour, butter and sugar, often with egg in the dough. It is familiar in home baking and bakeries, though recipes and shapes vary. The butter gives it a rich aroma; depending on how it is baked, the cookie may be lightly crisp at the edges and tender or crumbly inside.
It is commonly enjoyed with tea or coffee, offered to guests, or packed as a small treat. Its butter and sugar make it energy-dense: 100 g provides 502 calories. A medium cookie is about 16 g, so it can be an easy portion to keep modest; pair it with an unsweetened drink rather than 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
2.34g
MONOUNSATURATED
0.99g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 19:1
Above the ideal 4:1 (19:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.