Preparation Steps

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
• Place the dried cranberries in a small bowl and cover them with warm water. Allow them to soak for 5-10 minutes to plump up, then drain thoroughly and pat dry.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter and granulated sugar on medium speed for about 2 minutes, until light and fluffy. Add in the orange zest, egg, vanilla extract, and baking soda. Mix for another minute until well combined, scraping down the sides of the bowl as needed.
• Turn the mixer to low speed and gradually add the all-purpose flour, mixing until just combined. Be careful not to overmix.
• Gently fold the drained and dried cranberries into the cookie dough until they are evenly incorporated.
• Using a medium cookie scoop (about 2 tablespoons), portion the dough onto the prepared baking sheet, spacing them approximately 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• While the cookies cool, prepare the glaze: In a medium bowl, whisk together the powdered sugar and fresh orange juice until smooth. Drizzle about 1 teaspoon of the glaze over each cooled cookie and allow the glaze to set before serving or storing.