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Sweet buttery cookie commonly served with tea
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Sweet tea cookie (30 g) has 144 calories. That works out to 480 calories per 100 g. It contains 20 g of carbs, 1.9 g of protein, 6.5 g of fat and 0.5 g of fiber. Its 0.1 mg of B1 covers 10% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 2 piece (medium) · 30 g
144
KCAL / 30G
Carbs
20g
· 7% DV
Protein
1.9g
· 4% DV
Fat
6.5g
· 8% 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 55% · Protein 5% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 3.36 g | 17% |
| Trans fat | 0.14 g | |
| Sodium | 117 mg | 5% |
| Total carbohydrate | 20 g | 7% |
| Fiber | 0.5 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 |
|---|---|---|
| 2 piece (medium) | 30 g | 144 kcal |
| 1 piece (mini) | 10 g | 48 kcal |
| 1 piece (thin) | 12 g | 58 kcal |
| 1 piece (small) | 15 g | 72 kcal |
| 1 piece (thick) | 25 g | 120 kcal |
| 3 piece (large) | 45 g | 216 kcal |
| 1 serving (large) | 50 g | 240 kcal |
| 4 piece (extra large) | 60 g | 288 kcal |
| 100 g | 100 g | 480 kcal |
Calculated from 480 calories per 100 g.
A sweet tea cookie is a small, sweet baked biscuit commonly served alongside tea. Recipes vary, but many versions use butter, flour, sugar and egg, giving them a tender or crisp texture suited to an afternoon snack.
To make sweet tea cookies, cream butter and sugar, mix in the egg and flour, shape the dough, then bake until the edges are lightly golden. Avoid overworking the dough, which can make the finished cookies tough.
Sweet tea cookies are a broad category of biscuits served with tea, while shortbread is a particular rich, crumbly biscuit traditionally made with butter, sugar and flour. Some sweet tea cookies resemble shortbread, but recipes and textures vary.
Sweet tea cookies often spread when the butter in the dough is too warm or the dough goes straight into the oven without chilling. Chill shaped cookies before baking and leave space between them on the tray.
Sweet tea cookies can turn hard or dry if the dough contains too much flour or the cookies bake for too long. Add flour gradually and take them out when the edges are set; they firm up as they cool.
Store sweet tea cookies only after they have cooled completely, using an airtight container in a cool, dry place. Keeping moisture out helps preserve their crisp texture; avoid storing them beside soft, moist baked goods.
Yes, baked sweet tea cookies can be frozen once fully cooled. Pack them in an airtight freezer-safe container with parchment between layers, then thaw at room temperature so condensation does not make them soggy.
Black tea is a classic match for sweet tea cookies: its brisk, slightly tannic taste balances the cookie's sweetness. Serve the tea plain or lightly brewed if you want the buttery flavor to stand out.
Yes, most sweet tea cookies can be dipped briefly in tea, but leaving them submerged makes them soft and more likely to break. A quick dip works best, especially for crisp or thin cookies.
Yes, you can reduce the sugar in sweet tea cookies, though it also affects browning, spread and texture. A modest reduction usually keeps the dough workable; cutting much more may leave the cookies less tender and noticeably drier.
Vitamins
B1
0.11mg · 9% DV
Folate
23.4µg · 6% DV
B3
0.93mg · 6% DV
B2
0.07mg · 5% DV
Minerals
Selenium
5.1µg · 9% DV
Sodium
117mg · 5% DV
Manganese
0.1mg · 4% DV
Iron
0.72mg · 4% DV
Potassium ⭐
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 2 piece (medium) (30 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 sweet tea cookie is a simple baked biscuit, commonly made with flour, sugar and butter, sometimes with egg in the dough. Recipes vary: some produce a crisp, crumbly cookie, while others make a softer one. It is a familiar tea-time bake rather than a dish tied to one specific region.
Enjoy it with black tea, as its buttery sweetness makes a natural match, or serve it with coffee as a small snack. It is mainly a source of carbohydrates and fat, with comparatively little protein or fibre; 100 g provides 480 calories. For a lighter snack, have one or two with fresh fruit, or choose a smaller portion alongside your usual hot drink.
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
3.36g
MONOUNSATURATED
1.62g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.