Step 1: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat on medium-high speed until the mixture is light and fluffy — about 2 to 3 minutes.

Step 2: Add Eggs, Vanilla, Orange Juice, and Zest

Crack in the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, fresh orange juice, and orange zest. The mixture should now smell wonderfully citrusy and smooth.

Step 3: Mix Dry Ingredients Separately

In a medium bowl, whisk together the flour, baking soda, and salt. This step ensures the leavening agent is evenly distributed.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix, as this can toughen the cookies.

Step 5: Fold in Cranberries

Gently stir in the dried cranberries using a spatula or wooden spoon. If desired, fold in white chocolate chips or chopped nuts for added flavor and texture.

Step 6: Chill the Dough (Optional but Recommended)

For best results, cover the dough and chill it in the refrigerator for at least 30 minutes. This helps prevent spreading and enhances the flavors.

Step 7: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.

Step 8: Scoop and Bake

Using a cookie scoop or spoon, drop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden but centers are still soft.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once cooled, serve and enjoy!