1. Preheat the oven to 350°F (175°C) and line baking trays with parchment paper.

2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

3. Beat softened butter, granulated sugar, and brown sugar until creamy, then add honey and mix until fluffy.

4. Add eggs one at a time, mixing fully after each, then stir in vanilla extract and orange zest.

5. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms without overmixing.

6. Fold in dried cranberries and optional white chocolate chips or nuts until evenly distributed.

7. Portion dough using a tablespoon or cookie scoop onto trays, spacing cookies 2 inches apart.

8. Optionally chill the dough balls for 20–30 minutes to control spread and enhance chewiness.

9. Bake for 10–12 minutes until edges are golden and centers look slightly soft, rotating trays halfway through.

10. Cool cookies on the baking trays for 5 minutes, then transfer to a cooling rack to set and finish cooling.