Instructions

• In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until combined and creamy, about 3 minutes.
• Beat in the egg and vanilla extract on high speed. Scrape down the sides and up the bottom of the bowl as needed, and continue to beat until fully combined.
• Add the flour and salt and beat on low speed until combined.
• Finally, beat in the orange juice, orange zest, and dried cranberries until just combined. The cookie dough will be thick and slightly sticky.
• Turn the dough out onto a floured work surface and, with floured hands, divide or cut in half. Roll/shape each half into a 7- or 8-inch log, about 2.5 inches in diameter.
• Tightly wrap the dough logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days.
• Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
• Optional rolling in sugar: Pour enough coarse sugar on an 8-inch or larger plate to cover it. Roll the logs in the sugar.
• Slice each dough log into 12 equally thick cookies and arrange cookies on prepared baking sheets about 2 inches apart.
• Bake the cookies for 13–15 minutes or until very lightly brown around the edges.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Whisk the confectioners’ sugar and orange juice together. Drizzle over cooled cookies once they are completely cool.