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

In a large mixing bowl, combine the room-temperature unsalted butter and granulated sugar and beat on medium speed for 2-3 minutes until light and fluffy.

Add the egg, freshly squeezed orange juice, and orange zest to the creamed mix, beating until incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.

Gently fold in the chopped dried cranberries and any optional add-ins like white chocolate chips or pecans.

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

Bake for 10-12 minutes until the edges are golden brown but the centers are soft.

Let the cookies cool on baking sheets for about 5 minutes before transferring to a wire rack. Drizzle with orange glaze if desired.