Kid Tested Tunes
C
ProfileModerate
SNICKERDOODLE COOKIES, SNICKERDOODLE
Bakery & Breads USVerified
Label Serving
26 g
Barcode
067312003617
Data last verified: 1 Oct 2026
Nutrition Facts (per serving: 26 g)
Energy462kcal
Carbohydrates65.38g
Sugar30.77g
Added Sugar30.8g
Protein3.85g
Total Fat23.08g
Saturated Fat3.85g
Trans Fat0g
Cholesterol19mg
Fiber3.8g
Sodium288mg
Calcium58mg
Iron1.92mg
Potassium69mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (26 g) — the label's %RDA
Energy & macronutrients
Energy120 kcal6%
Total Fat6g8%
Saturated Fat1g5%
Trans Fat0gLow0%
Cholesterol4.94mgLow2%
Carbohydrates17g6%
Total Sugars8g16%
Added Sugars8.01g16%
Dietary Fiber0.99g4%
Protein1g2%
Sodium75mgLow3%
Minerals
Potassium18mg<1%
Calcium15mg1%
Iron0.5mg3%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
12 ingredientsIngredients — as printed on the label
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CANOLA, SOYBEAN, PALM AND PALM KERNEL), SUGAR, INVERT SUGAR, BROWN SUGAR, CINNAMON, EGGS, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), CORN STARCH, SALT, SOY LECITHIN, NATURAL FLAVOR.
Contains allergens: Enriched Wheat Flour, Eggs
1
Enriched Wheat Flour
LowAllergen
structural base, texture enhancement, and nutrient fortification in baking and food manufacturing
2
Vegetable Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
3
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
4
Brown Sugar
Moderate
sweetener, flavor enhancer, and texture modifier in culinary and bakery applications
5
Invert Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
6
Cinnamon
Low
flavour
7
Eggs
LowAllergen
Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.
8
Baking Powder
No Notables
Texturizing agent / Leavening
9
Corn Starch
INS 1405
No NotablesThickening agent, stabilizer, and anti-caking agent in food products.
10
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
11
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
12
Natural Flavor
No Notables
flavour
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Enriched Wheat Flour Allergen | ✓Low Concern | structural base, texture enhancement, and nutrient fortification in baking and food manufacturing | Enriched wheat flour is a widely consumed staple ingredient providing essential added micronutrients, though individuals managing gluten sensitivities or specific glycemic goals may monitor its intake. |
2 Vegetable Oil | ✓Low Concern | Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods. | Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake. |
3 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
4 Brown Sugar | ⚠Moderate Concern | sweetener, flavor enhancer, and texture modifier in culinary and bakery applications | Brown sugar functions primarily as a caloric sweetener, and intake should be managed in alignment with dietary guidelines for added sugars. |
5 Invert Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
6 Cinnamon | ✓Low Concern | flavour | Cinnamon is generally well-tolerated in culinary quantities, with moderation recommended primarily concerning varieties high in coumarin content. |
7 Eggs Allergen | ✓Low Concern | Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods. | Eggs are a nutrient-dense food source recognized as a common allergen, requiring appropriate labeling for sensitive populations. |
8 Baking Powder | ✓No Notable Concerns | Texturizing agent / Leavening | Leavening agents are standard food ingredients used to create texture in baked products, with regulatory status permitting standard culinary and industrial applications. |
9 Corn Starch INS 1405 | ✓No Notable Concerns | Thickening agent, stabilizer, and anti-caking agent in food products. | Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters. |
10 Soy Lecithin E322 | ✓Low Concern | Emulsifier, stabilizer, and releasing agent | Soy lecithin is a commonly utilized emulsifier derived from soybeans, generally recognized as safe for the general population while requiring consideration for individuals with soy allergies. |
11 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
12 Natural Flavor | ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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