Preparation

• Combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs, vanilla extract, and orange zest. Mix until the eggs are well beaten.
• In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined. Then add the cranberries.
• Use a large cookie scoop to scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate the dough for a minimum of 1 hour.
• Preheat the oven to 350° F. Place the dough about 2 inches apart, and let sit at room temperature for 10 minutes prior to baking.
• Bake at 350° F for 10-12 minutes. Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
• Once cooled, melt white chocolate in a microwave-safe bowl at 50% power for 30-90 seconds, stirring every 30 seconds until smooth. Drizzle over cooled cookies and allow to harden before storing.