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Small plain cookie; made with refined flour and sugar.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (small) of Small plain cookie (12 g) has 58 calories. That works out to 480 calories per 100 g. It contains 8.3 g of carbs, 0.7 g of protein, 2.4 g of fat and 0.2 g of fiber. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (small) · 12 g
58
KCAL / 12G
Carbs
8.3g
· 3% DV
Protein
0.7g
· 1% DV
Fat
2.4g
· 3% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 5% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 58 kcal | |
| Total fat | 2.4 g | 3% |
| Saturated fat | 0.74 g | 4% |
| Trans fat | 0.01 g | |
| Sodium | 38 mg | 2% |
| Total carbohydrate | 8.3 g | 3% |
| Fiber | 0.2 g | 1% |
| Protein | 0.7 g | 1% |
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 (small) | 12 g | 58 kcal |
| 1 piece (mini) | 8 g | 38 kcal |
| 2 piece (medium) | 24 g | 115 kcal |
| 1 serving (small) | 30 g | 144 kcal |
| 3 piece (large) | 36 g | 173 kcal |
| 1 serving (medium) | 45 g | 216 kcal |
| 5 piece (extra large) | 60 g | 288 kcal |
| 1 serving (large) | 60 g | 288 kcal |
| 1 pack (small) | 80 g | 384 kcal |
| 100 g | 100 g | 480 kcal |
Calculated from 480 calories per 100 g.
A small plain cookie is usually made by mixing flour, sugar, fat and often egg into a dough. Shape it into small portions and bake until the edges are lightly golden, then let it cool before serving.
A small plain cookie often turns hard when it is overbaked or the dough contains too much flour. Measure flour carefully, mix just until the dough comes together, and take the cookies out before they become deeply browned.
Yes, you can freeze baked small plain cookies once they have cooled completely. Pack them in an airtight container with parchment between layers, then thaw at room temperature so condensation does not make them soggy.
A small plain cookie generally keeps well for about a week at room temperature when stored in an airtight container. Moisture makes cookies lose their crispness, so keep the container in a cool, dry place.
A small plain cookie can spread if the fat in the dough is too warm or the dough is too soft. Chilling the shaped dough before baking helps it hold its shape, especially in a warm kitchen.
Chilling small plain cookie dough is helpful when it feels sticky or soft, and it can reduce spreading during baking. Cover the dough while it rests so its surface does not dry out or pick up refrigerator odors.
Yes, oil can replace butter in some small plain cookie recipes, but the result will usually be less rich and may have a different texture. Use a recipe designed for oil rather than swapping equal amounts blindly.
You can decorate a small plain cookie with a thin icing, melted chocolate, or a light dusting of powdered sugar. Make sure the cookie is fully cool before adding toppings, and let wet decorations set before stacking.
Briefly warming a stale small plain cookie can make it softer for a short time. Eat it soon after heating, since it may firm up again as it cools; avoid prolonged heating, which can dry it out further.
A small plain cookie pairs well with coffee, tea, or a glass of milk because its mild flavor does not overpower those drinks. It also works as a simple side with fruit or yogurt for a snack.
Vitamins
Vitamin E
0.14mg · 1% DV
B1
0.01mg · 1% DV
B3
0.11mg · 1% DV
Biotin
0.18µg · 1% DV
Minerals
Selenium
1.44µg · 3% DV
Sodium
38mg · 2% DV
Manganese
0.04mg · 2% DV
Iron
0.25mg · 1% DV
Potassium ⭐
11mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 58 calories in 1 piece (small) (12 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 small plain cookie is a bite-sized baked sweet, usually made from a simple dough based on flour, sugar and fat. The exact recipe varies, but this plain style has no prominent filling or mix-ins. It is an everyday bakery or pantry treat rather than a dish tied to one particular region.
Its texture may be crisp or lightly crumbly, and it is commonly enjoyed with tea or coffee, packed as a snack, or served alongside dessert. Made mostly with refined flour and sugar, it provides plenty of energy for its size but relatively little fibre or protein. One small piece is about 12 g; pair it with fruit or have it after a meal if you’d prefer a more balanced 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.74g
MONOUNSATURATED
0.97g
POLYUNSATURATED
0.36g
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Nutrition data compiled from USDA FoodData Central and scientific sources.