In a large mixing bowl, combine softened unsalted butter and powdered sugar, using an electric mixer to cream them together until light and fluffy, about 3-4 minutes. Add in vanilla extract and salt, mixing until incorporated. Gradually add all-purpose flour and orange zest, mixing gently until just combined. Fold in chopped dried cranberries until you have a soft dough.

Wrap the dough tightly in cling film and chill in the refrigerator for at least one hour.

Preheat your oven to 180°C (350°F). Once the dough is firm, take it out and let it soften slightly for about 10 minutes. Use a cookie scoop or your hands to form small balls, about 1 inch in size, and place them on a lined baking tray, spaced about 2 inches apart.

Bake the shaped cookies for approximately 15 minutes, until the bottoms are lightly golden and the tops remain pale. Allow them to cool on the tray for a few minutes before transferring to a wire rack.

While cooling, transfer the still-warm cookies to a shallow dish filled with powdered sugar and roll to coat evenly. Once cooled completely, roll them in powdered sugar again for an extra snowy finish.