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Sweet buttery cookie, typically made with flour, sugar, and fat.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Half moon cookie (28 g) has 134 calories. That works out to 480 calories per 100 g. It contains 18.9 g of carbs, 1.6 g of protein, 5.7 g of fat and 0.5 g of fiber. Its 3.1 µg of Selenium covers 6% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 28 g
134
KCAL / 28G
Carbs
18.9g
· 7% DV
Protein
1.6g
· 3% DV
Fat
5.7g
· 7% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 5% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 134 kcal | |
| Total fat | 5.7 g | 7% |
| Saturated fat | 2.35 g | 12% |
| Trans fat | 0.06 g | |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 18.9 g | 7% |
| Fiber | 0.5 g | 2% |
| Protein | 1.6 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 | 134 kcal |
| ½ piece (half) | 14 g | 67 kcal |
| 1 piece (small) | 18 g | 86 kcal |
| 1 serving (mini) | 30 g | 144 kcal |
| 1 piece (large) | 40 g | 192 kcal |
| 2 piece (double) | 56 g | 269 kcal |
| 1 serving (large) | 75 g | 360 kcal |
| 3 piece (triple) | 84 g | 403 kcal |
| 100 g | 100 g | 480 kcal |
Calculated from 480 calories per 100 g.
A half moon cookie is made by shaping a buttery, sweet dough into crescents and baking it until the edges are just set. Chill the dough if it feels too soft to shape cleanly.
Usually, Turkish half moon cookies are not filled; the crescent shape comes from shaping the dough itself. Some home recipes add finely chopped nuts or other flavorings, but a filling is not essential to the cookie.
Half moon cookies usually lose their shape when the dough is too warm or soft, or when the oven is not fully heated. Chill shaped cookies before baking and leave space between them on the tray.
Yes, chilling half moon cookie dough makes it firmer and easier to roll into neat crescents. If it becomes too hard to handle, let it sit briefly at room temperature rather than warming it extensively.
Half moon cookies are done when their edges look set and lightly colored, while the tops may still appear pale. They firm up as they cool, so baking until deeply browned can make them dry.
Store half moon cookies only after they have cooled completely, in an airtight container in a cool, dry place. They generally keep their texture for about a week; warm cookies trapped in a container can turn soft.
Yes, you can freeze baked half moon cookies in an airtight container or freezer bag. Thaw them at room temperature, then add powdered sugar if desired; dusting before freezing may leave the coating less tidy.
Dust half moon cookies with powdered sugar after they have cooled. Sugar sprinkled on warm cookies can melt into the surface, whereas a cooled cookie keeps the familiar visible white coating.
Yes, half moon cookies are usually shaped by hand, so a cutter is unnecessary. Roll each piece of dough into a short rope, taper the ends, and gently curve it into a crescent.
A Turkish half moon cookie is typically a small, buttery crescent-shaped biscuit, often finished with powdered sugar. An American half-moon cookie commonly refers to a soft, cake-like cookie topped with two contrasting icing colors.
Vitamins
B1
0.05mg · 4% DV
Vitamin A
33.6µg · 4% DV
B3
0.45mg · 3% DV
Biotin
0.84µg · 3% DV
Minerals
Selenium
3.08µg · 6% DV
Sodium
90mg · 4% DV
Iron
0.59mg · 3% DV
Phosphorus
19mg · 3% DV
Potassium ⭐
27mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 134 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 Half moon cookie is a sweet, crescent-shaped baked treat, usually made from flour, sugar and fat. The name describes its shape rather than one fixed recipe; in Turkey, it is a familiar home-baking style, with recipes varying in the kind of fat and other details.
It is typically tender and crumbly, with a buttery sweetness, and is served alongside tea or coffee as a small treat. Flour and sugar provide most of its character, while it offers little fibre; 100 g contains about 480 calories. Enjoy one as part of a snack, or serve smaller pieces with unsweetened tea or coffee if you want to keep the serving lighter.
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
2.35g
MONOUNSATURATED
1.99g
POLYUNSATURATED
0.59g
Omega 6:3 ratio 53:1
Above the ideal 4:1 (53:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.