Cranberry-Orange White Chocolate Chip Cookies

In a small bowl, stir together the cranberries and orange juice. Set aside to allow the cranberries to absorb the juice.

In a stand mixer with the paddle attachment, beat the butter, sugar, and brown sugar on medium-high until light and fluffy, about 3 minutes. Add the egg, vanilla, and orange zest and beat another 2 minutes. Stir the flour, baking powder, baking soda, and salt together in a small bowl, then add to the butter-sugar mixture. Beat until the dough comes together. Add the cranberries and any remaining juice and the white chocolate chips. Stir to combine. Refrigerate the dough for at least 1 hour, or up to overnight.

Preheat the oven to 350 degrees. Line 3 baking sheets with parchment. Drop heaping tablespoons of dough onto the baking sheets, spacing them about 1 inch apart. Bake one baking sheet at a time, about 18 minutes, or until the cookies are golden. Cool the cookies for 5 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining baking sheets.