Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

Beat 1 cup of room-temperature unsalted butter with 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.

Add 1 large egg, 2 tablespoons fresh orange juice, and 1 tablespoon grated orange zest, mixing until well combined.

In a separate bowl, whisk together 2 ½ cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.

Gradually mix the dry ingredients into the wet mixture until just combined.

Gently fold in 1 cup of dried cranberries and optional add-ins like ½ cup of white chocolate chips or nuts.

Scoop portions of dough, roll into balls, and place them 2 inches apart on the lined baking sheets.

Bake for 10-12 minutes until edges are lightly golden while centers remain soft.

Let the cookies cool for about 5 minutes, then transfer to a cooling rack and drizzle with an orange juice glaze once cooled.