Step 1

Combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs, vanilla extract, and orange zest. Mix into the butter and sugar until the eggs are well beaten.

Step 2

In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined and dough forms, then add the cranberries.

Step 3

Use a large cookie scoop and scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate the dough for a minimum of 1 hour.

Step 4

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.

Step 5

Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely

Step 6

Once cooled, melt white chocolate in a microwave-safe bowl at 50% power for 30-90 seconds, stirring every 30 seconds until chocolate is smooth. Drizzle over cooled cookies. Allow white chocolate to harden before storing.