Get prepped

Cup of Yum
1. Line baking sheets with parchment paper.

Make the dough

1. In a small bowl, stir together the granulated sugar and orange zest until well combined.
2. Add butter to the bowl of a stand mixer and beat on medium speed until pale and fluffy, about 2 minutes.
3. Add in the sugar/orange zest and continue beating for another 1-2 minutes.
4. Add in the powdered sugar and vanilla and mix until combined.
5. Slowly add in the flour and salt, mixing until the dough comes together and scraping down the sides of the bowl as needed.
6. Mix/fold in dried cranberries.

Chill the dough

1. Divide the dough in two and transfer each portion of dough to a piece of parchment paper or plastic wrap and roll into a log. Tightly secure the ends and refrigerate for 4+ hours, or freeze for 90 minutes.

Slice and Bake

1. Preheat oven to 350F and line 2 baking sheets with parchment paper.
2. Add more granulated sugar to a shallow bowl or plate. Coat each log of cookie dough in sugar.
3. Slice the cookies about ¼” thick and place 1 inch apart on baking sheets.
4. Bake for 12-14 minutes. Let cool for 3 minutes, then transfer to cooling rack to cool completely.