Cream 1 cup of unsalted butter with 1 cup of powdered sugar and a pinch of salt on medium speed until light and fluffy, about 3–4 minutes.

Incorporate the zest of one orange and 2 tablespoons of fresh orange juice into the creamed mixture and mix on low speed for 1-2 minutes.

Gradually add 2 ½ cups of all-purpose flour, mixing on low speed until the dough becomes crumbly, about 2-3 minutes.

Pulse 1 cup of dried cranberries with 2 tablespoons of granulated sugar until roughly chopped, then fold into the dough.

Shape the dough into a log about 2 inches in diameter, wrap tightly, and chill in the refrigerator for at least 1 hour.

Preheat your oven to 350℉ (177℃) while the dough chills and line two baking sheets with parchment paper.

Slice the chilled dough into ⅓-inch thick pieces and arrange on the prepared baking sheets.

Bake for 11-13 minutes, until the edges are lightly golden.

Allow cookies to cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.