First, to make the dough combine the dry ingredients (all-purpose flour, salt, and baking soda) in a medium bowl and set aside. In a separate bowl or in the bowl of a stand mixer, cream together the unsalted butter and sugar for the base of the wet ingredients. Then, add the fresh orange zest and vanilla extract.

After those are combined into the creamed butter and sugar mixture, mix in the eggs.

Slowly stir in the dry ingredients but don't completely combine.

Next, come the exciting additions! Add in the sourdough starter discard, Greek yogurt, and honey. Then stir with a large spoon or a paddle attachment if you're using a stand mixer until the dough is completely combined, scrape the sides of the bowl to make sure ingredients are evenly incorporated.

Stir in the chopped dried cranberries.

Cover the cookie dough with plastic wrap or place in an airtight container to rest for at least 30 minutes at room temperature up to 6 hours or put the dough into the fridge for 2-18 hours.

​This rest allows the cookie dough to ferment for more flavor and digestibility for best results.

After your dough has rested, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Use a full or rounded 1/4 cup scoop to portion the cookie dough onto the cookie sheets. 6 cookies will fit on one cookie sheet since they are large cookies to make a dozen altogether.

Bake the cookies one baking sheet at a time for 14-16 minutes (your dough might take longer to bake thoroughly if it is chilled). Bake until the cookies are golden brown around the edges.

Let the cookies sit for 5-10 minutes to firm up then transfer to a wire rack to cool completely for frosting.

Repeat with the other baking sheet of cranberry orange cookies.

Use a hand mixer or a whisk attachment to beat the unsalted butter until creamy then beat in the powdered sugar (confectioners' sugar).

Then, beat in the orange juice and orange zest to create a sweet creamy frosting.

Combine the ground spices of cardamom, clove, allspice, and cinnamon in a small bowl. The fresher the spices, the better.

My recipe has the ratios I used, but there's room for some adjustments. If you'd like to add more of one spice or omit one, that is up to you.

The idea here is to create a flavor and aroma that reminds you of the holidays.

Once the cookies are cooled, spread a thick layer of the orange flavor frosting on each cookie--about 2 teaspoons of frosting per cookie.

Sprinkle on a dusting of your holiday spice mix.

Serve immediately or let the cookies sit for 30-60 minutes for the frosting to set more before putting the cookies away in an airtight container, separating the layers of cakey cookies with parchment paper.