Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 Tablespoon orange zest (from 1 large orange)
  • 1 3/4 cups (210g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (120g) dried cranberries, chopped
  • Turbinado sugar, for sprinkling (optional)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and orange zest until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Fold in the chopped dried cranberries.
  6. Cover the dough and refrigerate for at least 30 minutes. This prevents spreading.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies.
  9. Lightly sprinkle the tops of the cookies with turbinado sugar for extra sparkle and crunch (optional).
  10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.