Ingredients:

  • 150g granulated white sugar
  • 100g light brown sugar, packed
  • 2 tablespoons fresh orange zest
  • 115g unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 280g all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon sea salt
  • 150g dried cranberries, roughly chopped
  • 120g powdered sugar
  • 2 tablespoons fresh orange juice

Instructions:

  1. Place 150g granulated sugar and 2 tablespoons orange zest in a large bowl. Rub the zest into the sugar with your fingertips for 2 minutes until the sugar is moist and highly aromatic.
  2. Add 100g light brown sugar and 115g softened butter to the scented sugar. Beat at medium high speed for 3-4 minutes until the mixture looks pale and fluffy.
  3. Mix in 1 large egg and 1 teaspoon vanilla extract until the batter is silky and emulsified.
  4. In a separate bowl, whisk together 280g all purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon sea salt.
  5. Gradually add the flour mixture to the wet ingredients on low speed until no white streaks remain.
  6. Fold in 150g chopped dried cranberries using a spatula.
  7. Use a scoop to place rounded tablespoons of dough onto your prepared baking sheets.
  8. Bake at 350°F (180°C) for 10 minutes until the edges are golden but the center looks slightly underdone.
  9. Let the cookies rest on the pan for 5 minutes until they firm up enough to move.
  10. Whisk 120g powdered sugar with 2 tablespoons orange juice and drizzle over the cooled cookies until they shatter with flavor in every bite.