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Sweet pink-colored cookie made primarily from refined flour and sugar.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Pink cookie (18 g) has 88 calories. That works out to 490 calories per 100 g. It contains 12.3 g of carbs, 1 g of protein, 3.8 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) · 18 g
88
KCAL / 18G
Carbs
12.3g
· 4% DV
Protein
1g
· 2% DV
Fat
3.8g
· 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 56% · Protein 5% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 88 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 1.46 g | 7% |
| Trans fat | 0.02 g | |
| Sodium | 58 mg | 3% |
| Total carbohydrate | 12.3 g | 4% |
| Fiber | 0.3 g | 1% |
| Protein | 1 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) | 18 g | 88 kcal |
| 1 piece (mini) | 9 g | 44 kcal |
| 1 piece (small) | 14 g | 69 kcal |
| 1 piece (large) | 28 g | 137 kcal |
| 1 serving (small) | 30 g | 147 kcal |
| 2 piece (double) | 36 g | 176 kcal |
| 1 serving (medium) | 45 g | 221 kcal |
| 3 piece (triple) | 54 g | 265 kcal |
| 1 serving (large) | 60 g | 294 kcal |
| 100 g | 100 g | 490 kcal |
Calculated from 490 calories per 100 g.
Make pink cookies by mixing a cookie dough, adding a pink coloring ingredient, shaping it, and baking until set. Food coloring gives a clear shade; beet powder or strawberry powder can color the dough while adding their own flavor.
Pink cookies usually get their color from food coloring, though recipes may use beet powder, strawberry powder, or another natural color source. The shade depends on the ingredient and how much is mixed into the dough.
Yes, you can make pink cookies without food coloring by adding beet powder or finely ground freeze-dried strawberries. These alternatives may change the flavor and the final shade, so mix them into the dough gradually.
Pink cookies do not have one standard flavor; pink describes their color, not a specific recipe. They may taste like a plain sweet cookie, or have strawberry, vanilla, or another flavor depending on the ingredients.
Pink cookies often spread when the dough is too warm or soft, the fat has melted, or the dough has not been chilled. Cool the dough before baking and leave space between portions on the baking tray.
Store pink cookies only after they have cooled completely, in an airtight container in a cool, dry place. Keep soft cookies away from moisture and warm food, which can make their texture change faster.
Yes, pink cookies can be frozen once fully cooled. Seal them in a freezer-safe container and thaw at room temperature. You can also freeze shaped raw dough, then thaw it in the refrigerator before baking.
To help pink cookies keep their color, avoid overbaking them and store them away from direct light in a closed container. Natural colorings can fade or shift more during baking than some food colorings.
Yes, finely ground freeze-dried strawberries can add both pink color and strawberry flavor to pink cookies. Fresh strawberries add moisture, so they can change the dough’s texture and are less reliable for an even color.
Decorate pink cookies with a light dusting of powdered sugar, melted chocolate, or icing once they have cooled. Let wet decorations set before stacking the cookies, or the finish may smear and the cookies may stick together.
Vitamins
B1
0.05mg · 4% DV
B2
0.04mg · 3% DV
Biotin
0.72µg · 2% DV
B3
0.38mg · 2% DV
Minerals
Selenium
1.98µg · 4% DV
Sodium
58mg · 3% DV
Manganese
0.06mg · 3% DV
Iron
0.38mg · 2% DV
Potassium ⭐
20mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 88 calories in 1 piece (medium) (18 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 Pink cookie is a sweet, pink-coloured biscuit made primarily with refined flour and sugar. Recipes vary, but its cheerful colour makes it an eye-catching choice for a biscuit tin or a plate of treats. It is generally crisp or crumbly, with a distinctly sweet flavour.
Serve one with tea or coffee as an afternoon snack, or add it to a mixed selection of biscuits for guests. It is mostly a source of carbohydrates and fat, rather than protein or fibre; a 100 g portion provides 490 calories. Since these cookies are sweet and energy-dense, a single medium piece alongside an unsweetened drink can make a modest treat.
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
1.46g
MONOUNSATURATED
1.33g
POLYUNSATURATED
0.54g
Omega 6:3 ratio 50:1
Above the ideal 4:1 (50:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.