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Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg, vanilla, and orange zest until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the dried cranberries and white chocolate.
- Scoop the dough onto the prepared baking sheet, spacing the cookies 2 inches apart.
- Sprinkle lightly with coarse sugar if desired.
- Bake for 10–12 minutes, until the edges are set and the tops are soft and pale.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Variations
- Use fresh cranberries for extra tart bursts.
- Swap white chocolate for chopped macadamia nuts.
- Add a teaspoon of orange juice for more citrus depth.
- Fold in a small handful of coconut flakes for added texture.
Tips
- Do not overbake—these cookies should stay soft in the center.
- For brighter citrus flavor, add an extra half-teaspoon of orange zest.
- Chill the dough for 20 minutes for thicker cookies.
- Finish with an orange glaze (powdered sugar and orange juice) or powdered sugar for an extra winter glow.
