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Traditional Turkish cookie, high in carbohydrates and fat
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Muğla cookie (25 g) has 121 calories. That works out to 485 calories per 100 g. It contains 15.9 g of carbs, 1.8 g of protein, 5.7 g of fat and 0.5 g of fiber. Its 0.1 mg of B1 covers 7% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 25 g
121
KCAL / 25G
Carbs
15.9g
· 6% DV
Protein
1.8g
· 4% 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 52% · Protein 6% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 121 kcal | |
| Total fat | 5.7 g | 7% |
| Saturated fat | 2.53 g | 13% |
| Trans fat | 0.05 g | |
| Sodium | 65 mg | 3% |
| Total carbohydrate | 15.9 g | 6% |
| Fiber | 0.5 g | 2% |
| Protein | 1.8 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 |
|---|---|---|
| 1 piece (medium) | 25 g | 121 kcal |
| 1 piece (small) | 12 g | 58 kcal |
| ½ piece (half) | 12.5 g | 61 kcal |
| 1 piece (large) | 40 g | 194 kcal |
| 2 piece (double) | 50 g | 243 kcal |
| 1 serving (large) | 75 g | 364 kcal |
| 100 g | 100 g | 485 kcal |
| 4 piece (whole) | 100 g | 485 kcal |
Calculated from 485 calories per 100 g.
A Muğla cookie is generally made from a dough based on flour, sugar and butter or another fat; some home recipes also use eggs. There is no single fixed ingredient list, so the flavorings and proportions can vary between recipes.
Muğla cookies are made by mixing a simple dough, shaping it and baking it until set. Avoid overworking the dough, and watch the oven near the end: cookies can turn hard if they bake too long.
The Muğla cookie is associated with Muğla, a province in southwestern Turkey, and is regarded as a regional cookie. Home and local bakery versions may differ, so the name does not point to one universally standardized recipe.
A Muğla cookie is typically sweet and crumbly, with a rich texture from the fat in its dough. The exact flavor depends on the recipe and any added aromatics, so one bakery’s version may taste different from a homemade one.
Muğla cookies can spread when the dough is too soft, the fat is very warm, or the baking tray is still hot. Chilling the shaped dough briefly and using a cool tray can help them hold their shape.
Yes, baked Muğla cookies can be frozen once completely cool. Pack them in an airtight container with parchment between layers, then thaw at room temperature; freezing them again after thawing can affect their texture.
Keep Muğla cookies in an airtight container in a cool, dry place after they have cooled completely. Moisture can soften them, while different recipes keep differently; discard cookies if you notice mold or an off smell.
Yes, you can make Muğla cookie dough ahead and keep it covered in the refrigerator for a short time. If it firms up, let it sit briefly at room temperature before shaping; prolonged chilling may affect recipes that rely on a raising agent.
Serve Muğla cookies with Turkish tea or coffee, as they are commonly enjoyed as a small sweet accompaniment. Their sweetness usually makes another dessert unnecessary, and serving them plain lets the cookie’s own flavor stand out.
Yes, some Muğla cookie recipes can be made with another baking fat, but the result may have a different flavor and texture. Use a recipe designed for that substitution rather than swapping fats in equal amounts without adjusting the dough.
Vitamins
B1
0.08mg · 7% DV
B3
0.65mg · 4% DV
B2
0.05mg · 4% DV
Biotin
1µg · 3% DV
Minerals
Selenium
4µg · 7% DV
Manganese
0.09mg · 4% DV
Phosphorus
21mg · 3% DV
Iron
0.53mg · 3% DV
Sodium
65mg · 3% DV
Potassium ⭐
24mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 121 calories in 1 piece (medium) (25 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.
Muğla cookie is a traditional baked sweet from Muğla, in southwestern Turkey. Recipes commonly combine flour, sugar and fat, with eggs used in some versions; the exact shape and texture can vary between home and bakery recipes. It is typically sweet and crisp or crumbly, and is served with tea, offered to guests or included among holiday treats. Outside Turkey, it makes a good accompaniment to afternoon tea or coffee. Its energy comes mainly from carbohydrates and fat, while it provides little fibre. Enjoy one piece as a small treat, perhaps with fresh fruit for a lighter snack.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.53g
MONOUNSATURATED
1.85g
POLYUNSATURATED
0.78g
Omega 6:3 ratio 70:1
Above the ideal 4:1 (70:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.