Cinnamon and Orange Shortbreads

90 Calories Surprise Me!

Nutrition Facts

Serving Size: About 30 cookies Servings Per Recipe: 1 cookie
Amount Per Serving
Calories90Calories from fat-
Total Fat6 gSaturated Fat4 g
Cholesterol10 mgSodium20 mg
Total Carbs7 gDietary Fiber1 g
Sugars2 gProtein1 g


  • 1½ sticks unsalted butter, softened
  • 4 teaspoons Sweet‘N Low®
  • 1 teaspoon ground cinnamon
  • Finely grated zest of 1 orange
  • ¼ teaspoon fine sea salt
  • 1½ cups all-purpose flour
  • 4oz dark chocolate, finely chopped
  • Gold sprinkles (optional)


1. Preheat oven to 300℉. Line a large sheet pan with parchment paper.

2. In a large bowl beat butter, Sweet‘N Low®, cinnamon, orange zest, and salt until smooth. Beat in flour just until combined.

3. On a lightly floured countertop roll out dough to ¼” thickness. Cut into 2x1” rectangles and transfer to lined sheet pan, leaving 1” between cookies.

4. Bake until very lightly browned around the edges, about 30 minutes. Let cool completely on sheet pan.

5. Place chocolate in a heatproof bowl and set bowl over a saucepan of steaming (not boiling or simmering) water. Stir until chocolate is melted and take off heat. Dip cookies halfway into chocolate, allowing excess to drip off, and place on a parchment-lined sheet pan.

6. Sprinkle chocolate with gold sprinkles, if using, and transfer to refrigerator to set.

7. Store cookies in an airtight container at room temperature for up to 2 weeks.