Preparation

• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Add the egg and orange zest, mixing well until fully combined.
• In another bowl, whisk together the all-purpose flour and baking powder. Gradually fold this dry mixture into the butter mixture until a soft dough forms.
• Spoon small blobs of softened cream cheese and gently swirl them into portions of the dough, or press a small dollop onto each dough ball.
• Carefully fold in the dried cranberries and white chocolate chips (if using) until evenly distributed.
• Scoop rounded portions of dough onto prepared baking sheets and gently flatten each cookie. Add extra cranberries on top if desired.
• Bake for 10-12 minutes until edges are set and tops are a pale golden color without overbaking.
• Let cookies cool on the baking sheet for 4-5 minutes before transferring to a wire rack to cool completely.
• If desired, dust with sanding or powdered sugar before serving.