Before you dive in, make sure your butter is soft and your egg is at room temperature, it makes mixing a breeze. Prep your baking sheets with parchment paper or a silicone mat, and have a spoon or cookie scoop ready to go.

Start by beating the butter together with both the granulated and brown sugar until it’s creamy, smooth, and just a touch fluffy. You’ll notice it lightens in color, which is exactly the texture you want for soft, tender cookies.

Next, stir in the egg, vanilla, and freshly grated orange zest. Take your time with the zest so the oils don’t escape, this is what gives the cookies that bright, citrusy flavor. Mix until everything is evenly combined, and be sure to scrape the sides of the bowl so no butter or sugar is left behind.

Sift the flour, baking powder, and baking soda, then fold them gently into the wet mixture. Go slow, overmixing can make the cookies tough. Any flour left at the bottom? Simply fold it in carefully using a spatula.

Now, add in the dried cranberries, folding gently so they’re distributed evenly. When rolling the dough balls, I like to press a few cranberries slightly deeper into each ball so each cookie has a perfect burst of tangy sweetness.

Shape the dough into balls with your hands or a scoop and place them on your lined tray or a parchment-lined container. Chill for around 40 minutes.

While the dough chills, preheat your oven to 180°C / 350°F. Place the dough balls on the tray with some space between them. Bake for about 12 minutes.

Let them cool on the tray for 10 minutes before moving them to a wire rack, this keeps them from breaking and keeps the centers perfectly soft.

To finish, whisk together the powdered sugar, fresh orange juice, and a touch of salt until smooth and glossy. Drizzle over the cooled cookies using a spoon. Then enjoy these chewy, zesty, cranberry-packed cookies!