Ingredients

1 cup (227g) unsalted butter, softened

1 cup (200g) granulated sugar

1 large egg

2 tablespoons (30ml) fresh orange juice

1 tablespoon finely grated orange zest (about 1 large orange)

2 ½ cups (300g) all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup (120g) dried cranberries, chopped

Optional: ½ cup (85g) white chocolate chips

Optional: ½ cup (60g) chopped pecans or walnuts

Optional: simple orange glaze for drizzling after baking

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

Step 2: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.

Step 3: Add the egg to the butter and sugar mixture and beat until combined. Then mix in the fresh orange juice and orange zest until evenly distributed.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed, mixing just until combined to avoid overmixing.

Step 5: Gently fold in the chopped dried cranberries. If using, also fold in white chocolate chips and/or chopped nuts.

Step 6: Using a tablespoon, scoop portions of dough and roll them into balls. Place the dough balls 2 inches apart on the prepared baking sheets.

Step 7: Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden and the centers are still soft.

Step 8: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Drizzle with a simple orange glaze if desired for an extra touch of sweetness.

Tips & Variations

Use room-temperature butter to achieve better aeration when creaming, which helps create a lighter cookie.

Chop the dried cranberries finely to ensure their flavor is distributed evenly throughout the cookies.

Add white chocolate chips for extra sweetness or chopped nuts for a crunchy texture.

Try a simple orange glaze made from powdered sugar and fresh orange juice to drizzle on cooled cookies for a glossy, flavorful finish.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies in a sealed container for up to three months. When ready to enjoy, thaw at room temperature. If you prefer warm cookies, reheat briefly in a microwave or oven before serving.

FAQs

Can I use dried cherries or raisins instead of cranberries?

Yes, dried cherries or raisins can be used as a substitute for dried cranberries, though the flavor will be slightly different. Adjust the quantity to your taste preference.

How do I make the orange glaze?

To make a simple orange glaze, mix powdered sugar with a few teaspoons of fresh orange juice until smooth and drizzleable. Adjust the consistency by adding more sugar or juice as needed.