Gather all ingredients.
Cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the dried cranberries, orange zest (if using), and white chocolate chips (if using).
Chill the dough for at least 30 minutes.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
