Ingredients:
3/4 cup unsalted butter at room temperature (12 tablespoons or 1.5 sticks)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp grated orange zest
2 tsp vanilla extract
1 large egg, room temperature
Two cups of all-purpose flour (or the appropriate amount of your preferred gluten-free flour)
1 tsp baking powder
1/2 tsp fine sea salt
3/4 cup white chocolate chips
2 cups fresh cranberries (8 oz. bag), coarsely chopped (or 1 cup dried cranberries)
Instructions:
Preheat the Oven: Preheat your oven to 350°F. Line baking sheets with parchment paper.
Cream Butter and Sugars: Cream the butter, brown sugar, and granulated sugar in a large mixing basin for two to three minutes, or until light and fluffy, using an electric mixer set on medium-high speed. Beat well to include the egg.
Add the vanilla essence and orange zest and stir.
Mix Dry Ingredients: Whisk the flour, baking powder, and salt in a medium-sized basin. To make a dough, gradually incorporate the dry ingredients into the butter mixture and beat until barely incorporated.
Add Mix-ins: Using a stiff spatula, stir in the white chocolate chips and cranberries until evenly distributed.
Shape Cookies: Shape the dough into 1-inch balls (a small cookie scoop works well) and place them 2 inches apart on the prepared baking sheet.
Bake: Bake for 12 to 15 minutes, or until golden brown around the edges.(Note: Cookies with dried cranberries will bake faster, about 11-13 minutes.)
Cool: After five minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling.
Enjoy: Serve and enjoy your delicious white chocolate cranberry cookies!