Cookies, shortbread, commercially prepared, plain
Whole food · Baked Products
Photo: Wikipedia
A classic, crumbly butter cookie with a delicate, sandy texture that melts on the tongue. Its rich, buttery flavor is balanced by a subtle sweetness, making it a timeless treat. Nutritionally, it's a dense energy source, primarily from refined carbs and fats.
Calorie split: 4% protein · 50% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People love shortbread for its luxurious, buttery flavor and satisfyingly crumbly texture that dissolves in the mouth. It's a versatile companion to tea or coffee, and its simple elegance makes it a staple in holiday baking and gift-giving traditions.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and fat content can lead to blood-sugar spikes and is calorie-dense, which may be a concern for those managing weight or blood glucose. It often contains wheat (gluten) and dairy, common allergens. To enjoy mindfully, pair a small piece with a source of protein (like nuts) or fat (like cheese) to slow sugar absorption, and practice strict portion control.
Key benefits
- Quick source of energy from carbohydrates and fats
- Contains some protein from flour and butter
- Provides a small amount of dietary fiber
- A familiar comfort food for many cultures
- Simple, shelf-stable snack
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional Scottish shortbread recipes often used a 3:2:1 ratio by weight of flour, butter, and sugar, respectively, and was historically a luxury treat reserved for special occasions like Christmas and New Year's.
Full nutrition (USDA data · scales with serving)
| Water | 3.6 g |
| Energy | 514 kcal |
| Energy | 2151 kj |
| Protein | 5.4 g |
| Total lipid (fat) | 26.2 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 63.8 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 21.6 g |
| Sucrose | 21.0 g |
| Glucose | 0.36 g |
| Fructose | 0.30 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 40.5 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 3.0 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 66.0 mg |
| Potassium, K | 88.0 mg |
| Sodium, Na | 353 mg |
| Zinc, Zn | 0.49 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.39 mg |
| Selenium, Se | 6.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.35 mg |
| Riboflavin | 0.31 mg |
| Niacin | 3.3 mg |
| Pantothenic acid | 0.32 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 81.0 ug |
| Folic acid | 61.0 ug |
| Folate, food | 20.0 ug |
| Folate, DFE | 124 ug |
| Choline, total | 0.90 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 1.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 29.0 ug |
| Vitamin E (alpha-tocopherol) | 2.4 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.26 mg |
| Tocopherol, gamma | 9.8 mg |
| Tocopherol, delta | 3.4 mg |
| Tocotrienol, alpha | 0.36 mg |
| Tocotrienol, beta | 0.74 mg |
| Tocotrienol, gamma | 0.51 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 11.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.1 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.46 g |
| SFA 15:0 | 0.05 g |
| SFA 16:0 | 5.1 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 1.8 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.05 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 6.7 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.09 g |
| MUFA 16:1 c | 0.07 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 6.5 g |
| MUFA 18:1 c | 5.9 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 8.3 g |
| PUFA 18:2 | 7.4 g |
| PUFA 18:2 n-6 c,c | 7.3 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 0.92 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.89 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.71 g |
| Fatty acids, total trans-monoenoic | 0.63 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.61 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.09 g |
| Fatty acids, total trans-polyenoic | 0.09 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Cookies, animal crackers (includes arrowroot, tea biscuits) — USDA does not publish this profile for Cookies.
| Tryptophan | 0.10 g |
| Threonine | 0.19 g |
| Isoleucine | 0.26 g |
| Leucine | 0.47 g |
| Lysine | 0.24 g |
| Methionine | 0.12 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.32 g |
| Tyrosine | 0.20 g |
| Valine | 0.30 g |
| Arginine | 0.26 g |
| Histidine | 0.14 g |
| Alanine | 0.21 g |
| Aspartic acid | 0.29 g |
| Glutamic acid | 2.3 g |
| Glycine | 0.23 g |
| Proline | 0.76 g |
| Serine | 0.36 g |
FAQ
What makes shortbread different from other cookies?
Shortbread is defined by its high butter content (often 1/3 or more of the recipe) and the absence of leavening agents like baking soda or powder, which gives it its signature dense, crumbly, 'short' texture rather than a chewy or cakey one.
Why is it called 'shortbread'?
The term 'short' in baking refers to a high fat content (like butter) that shortens gluten strands in flour, resulting in a tender, crumbly texture. So, 'shortbread' literally means a bread-like product made with a high proportion of fat.
Can I make shortbread without a special mold?
Absolutely. While traditional 'petticoat tails' use a round mold, the dough can be rolled and cut into any shape with cookie cutters, pressed into a baking pan and scored before baking, or simply rolled into logs, chilled, and sliced into rounds.
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 5.14 kcal/g · 4% calories from protein · 1.3 g fiber · 21.6 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: 4.01 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.