Cookie, butter or sugar
Common food
Photo: Wikipedia
A classic butter or sugar cookie is a crisp, tender, and often pale golden biscuit with a rich, buttery flavor and a satisfying crumbly texture. Nutritionally, it is a calorie-dense treat, primarily providing quick energy from its high carbohydrate and sugar content.
Calorie split: 5% protein · 58% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People adore its simple, pure buttery sweetness and satisfying snap, making it a universal comfort food and a versatile base for ice cream sandwiches, crumb crusts, or tea-time dipping.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carb content can lead to blood-sugar spikes and offers little satiety, making it easy to overconsume. Those monitoring blood sugar or calories should practice strict portion control and pair a cookie with a source of protein or fat (like nuts or cheese) to slow sugar absorption.
Key benefits
- Provides quick energy from carbohydrates.
- Source of dietary fat for satiety.
- Contains a small amount of protein.
- A classic comfort food for emotional well-being.
- Simple to make with staple pantry ingredients.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'cookie' comes from the Dutch word 'koekje,' meaning 'little cake,' reflecting its origins as a small, sweet cake baked on a hearth.
Full nutrition (USDA data · scales with serving)
| Water | 6.3 g |
| Energy | 464 kcal |
| Protein | 5.3 g |
| Total lipid (fat) | 19.6 g |
| Carbohydrate, by difference | 67.3 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 27.3 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 99.0 mg |
| Potassium, K | 87.0 mg |
| Sodium, Na | 385 mg |
| Zinc, Zn | 0.43 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 8.2 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.23 mg |
| Riboflavin | 0.24 mg |
| Niacin | 2.9 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 72.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 38.0 ug |
| Folate, DFE | 95.0 ug |
| Choline, total | 10.8 mg |
| Vitamin B-12 | 0.19 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 7.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 38.0 ug |
| Vitamin E (alpha-tocopherol) | 3.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 8.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.15 g |
| SFA 16:0 | 5.9 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 7.0 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 6.9 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.7 g |
| PUFA 18:2 | 3.4 g |
| PUFA 18:3 | 0.28 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 12.0 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Cookie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
What's the difference between a butter cookie and a sugar cookie?
Butter cookies have a higher butter-to-flour ratio, resulting in a richer, more crumbly, and often piped texture. Sugar cookies are typically rolled out, cut into shapes, and have a slightly crisper, more cake-like texture.
Why do my cookies spread too much in the oven?
This is often due to using melted (instead of softened) butter, over-mixing the dough, or placing the dough on a warm baking sheet. Chilling the dough before baking helps prevent excessive spread.
Can I reduce the sugar in the recipe?
Yes, you can typically reduce the sugar by 25-30% without drastically affecting the structure, though the cookies may be less crisp and have a more pronounced butter flavor.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.64 kcal/g · 5% calories from protein · 1.3 g fiber · 27.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.43 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.