Mix Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour and salt (plus cinnamon if using). Set aside.

Cream Butter & Sugar:

In a large bowl using a hand or stand mixer, beat the unsalted butter, granulated sugar, and powdered sugar on medium speed for 3–4 minutes until light and fluffy.

Add Wet Ingredients:

Add the fresh orange juice, orange zest, and vanilla extract. Mix on low speed until fully incorporated and smooth.

Combine & Fold:

Slowly add the flour mixture to the butter mixture, mixing on low speed just until combined. Gently fold in the chopped dried cranberries (and optional white chocolate or nuts).

Shape into a Log:

Turn the dough out onto a lightly floured surface or parchment paper. Form it into a log approximately 2 inches in diameter. Wrap the log tightly in plastic wrap.

Chill the Dough:

Refrigerate the dough log for at least 4 hours (or overnight) until firm.

Prep for Baking:

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

Slice & Arrange:

Using a sharp knife, slice the chilled dough log into ¼-inch thick rounds. Arrange the slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.

Bake:

Bake for 10–12 minutes, or until the bottom edges are just lightly golden brown.

Cool:

Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.