White Chocolate Cranberry Cookies

Ingredients

3/4 cup unsalted butter, at room temperature (12 Tbsp 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
2 cups all-purpose flour, or use your favorite GF flour, measured correctly
1 tsp baking powder
1/2 tsp fine sea salt
3/4 cups white chocolate chips
2 cups fresh cranberries (8 oz. bag), coarsely chopped, or substitute 1 cup dried cranberries

Directions
1. Start by setting the stage: preheat your oven to 350°F and prepare baking sheets with parchment paper.
2. In a mixing bowl, take your room temperature butter and blend it with both types of sugar until the mixture becomes fluffy and light. This should take about 2-3 minutes on medium-high speed.
3. Add the egg into the mix and ensure it’s fully combined. Follow by beating in the orange zest and fragrant vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and sea salt. Gradually incorporate this dry mixture into your butter concoction, mixing just until the dough is formed.
5. Using a robust spatula, gently fold in the coarsely chopped cranberries and white chocolate chips until evenly distributed throughout the dough.
6. Scoop out portions of the dough, rolling them into balls roughly the size of an inch, and space them out on your lined baking sheet, leaving about 2 inches in between each.
7. Bake them for 12-15 minutes, keeping an eye out for a golden-brown hue around the edges (note that cookies made with dried cranberries will likely finish in about 11-13 minutes).
8. When the cookies are done, allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack for complete cooling.

Prep Time 15 minutes
Cook Time 12-15 minutes
Total Time 30 minutes
Yield About 24 cookies