Prepare the Dry Ingredients

1. Mix the Flour, Baking Soda, and Salt: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later.

Cream the Butter and Sugar

1. Beat the Butter and Sugar: In a large bowl, use an electric mixer or stand mixer to beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
2. Add the Egg and Orange Zest: Add the egg, orange zest, and vanilla extract to the butter mixture. Beat until combined.

Add the Dry Ingredients

1. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

Add the Cranberries and Optional White Chocolate

1. Fold in the Cranberries: Gently fold in the dried cranberries and white chocolate chips (if using). Then, add the orange juice and stir until the dough is evenly combined.

Chill the Dough

1. Chill the Dough: Cover the dough with plastic wrap and chill it in the fridge for at least 30 minutes. This helps the cookies maintain their shape while baking.

Bake the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1 tablespoon per cookie) onto the prepared baking sheets, spacing them about 2 inches apart.
3. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Be careful not to overbake.
4. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.