Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.

In a large bowl, cream together 1/2 cup of unsalted butter, 1/4 cup of granulated sugar, and 1/4 cup of brown sugar on medium speed.

Add 1 large egg, 1/4 cup of freshly squeezed orange juice, and the zest of one orange to the butter mixture. Mix on low speed until combined.

In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.

Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.

Gently fold in 1 cup of sweetened dried cranberries until evenly distributed.

Drop rounded portions of dough onto prepared cookie sheets, leaving about 2 inches between each mound.

Bake for 8-10 minutes until the edges are golden and the centers appear soft but set.

Cool on the sheets for 2 minutes before transferring to wire racks.

In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of orange juice, and the zest from half an orange until smooth.

Once cookies are cool, drizzle the icing over each one and allow to set before serving.