Directions

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a large mixing bowl, combine your softened butter, granulated sugar, and orange zest. Beat until light and fluffy, about 3-5 minutes.
• Incorporate the egg yolks and fresh orange juice into the creamy mixture, stirring until fully integrated.
• In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined.
• Gently fold the fresh cranberries into the cookie dough, ensuring they are evenly distributed.
• Scoop out balls of dough (about 1 ½ tablespoons each) and roll them in the orange-sugar topping. Place them on the lined baking sheets, spaced 2 inches apart.
• Bake your cookies for 11-13 minutes, until the edges are light golden. Cool on the baking sheets for 5-10 minutes before transferring them to a wire rack.