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Small butter-style cookie, energy-dense sweet snack
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (medium) of Button cookie (32 g) has 156 calories. That works out to 486 calories per 100 g. It contains 21.7 g of carbs, 1.9 g of protein, 6.8 g of fat and 0.6 g of fiber. Its 3.8 µg of Selenium covers 7% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 4 piece (medium) · 32 g
156
KCAL / 32G
Carbs
21.7g
· 8% DV
Protein
1.9g
· 4% DV
Fat
6.8g
· 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 56% · Protein 5% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 156 kcal | |
| Total fat | 6.8 g | 9% |
| Saturated fat | 3.01 g | 15% |
| Trans fat | 0.06 g | |
| Sodium | 102 mg | 4% |
| Total carbohydrate | 21.7 g | 8% |
| Fiber | 0.6 g | 2% |
| Protein | 1.9 g | 4% |
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 |
|---|---|---|
| 4 piece (medium) | 32 g | 156 kcal |
| 1 piece (mini) | 8 g | 39 kcal |
| 2 piece (small) | 16 g | 78 kcal |
| 1 serving (small) | 25 g | 122 kcal |
| 1 serving (medium) | 40 g | 194 kcal |
| 6 piece (large) | 48 g | 233 kcal |
| 1 serving (large) | 60 g | 292 kcal |
| 8 piece (extra large) | 64 g | 311 kcal |
| 100 g | 100 g | 486 kcal |
Calculated from 486 calories per 100 g.
Button cookies are made by shaping cookie dough into small rounds and pressing a button-like ring and holes into each one. Bake them according to the recipe, spacing the rounds apart so they have room to spread.
You can make button cookies without a special cutter. Cut rounds with a glass or bottle cap, press a smaller cap into the center to mark a ring, then use a straw or skewer to make the holes.
Chill shaped button cookies before baking so the butter in the dough firms up. Make the button marks clearly defined, and avoid handling the dough for too long, since warm dough is more likely to spread in the oven.
Button cookies usually spread when the dough is too warm or soft, or when the baking sheet is warm. Chill the shaped cookies before baking and put them on a cool sheet; measure flour accurately rather than adding extra at random.
Yes, shortbread dough can be shaped into button cookies. Its crumbly texture makes chilling especially useful, and the button marks should be pressed firmly enough to remain visible after baking without breaking the dough.
Make the holes in button cookies before baking with a drinking straw, skewer, or the end of a narrow utensil. Check that each hole goes through the dough, because shallow marks can disappear as the cookies bake.
Yes, you can decorate button cookies with icing once they have cooled completely. Pipe around the button ring or add small details, keeping the holes visible; wet icing can soften the cookies, so let it set before storing them.
Store button cookies in an airtight container after they have cooled completely. Keep the container in a cool, dry place; moisture can make crisp cookies soft, and icing should be fully set before the cookies are stacked.
Yes, baked button cookies can be frozen once completely cool. Pack them in a sealed freezer-safe container with baking paper between layers, then thaw at room temperature while still covered to reduce condensation on the cookies.
Yes, button cookie dough can be frozen. Wrap it tightly or freeze shaped rounds on a tray before transferring them to a sealed container; thaw the dough in the refrigerator before shaping or baking.
Vitamins
B1
0.08mg · 7% DV
Vitamin A
40.96µg · 5% DV
B2
0.06mg · 5% DV
Biotin
1.28µg · 4% DV
Minerals
Selenium
3.84µg · 7% DV
Sodium
102mg · 4% DV
Iron
0.67mg · 4% DV
Phosphorus
23mg · 3% DV
Potassium ⭐
31mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 156 calories in 4 piece (medium) (32 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.
Button cookie is a small, sweet biscuit shaped to resemble a button, usually made with flour, butter, sugar and egg. Its round form and little indented details give it its name. It is a familiar home-baking and bakery-style treat rather than a dish tied to one specific regional tradition.
The texture is typically crisp and crumbly, with a buttery sweetness. Enjoy it with tea or coffee, or offer it alongside other small treats when guests visit. It is an energy-dense snack, with most of its calories coming from carbohydrates and fat. A few cookies make a simple sweet break; pair a modest portion with fresh fruit if you want something more balanced.
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
3.01g
MONOUNSATURATED
2.27g
POLYUNSATURATED
0.67g
Omega 6:3 ratio 20.3:1
Above the ideal 4:1 (20.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.