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Preheat oven to 350*F and line 2 baking sheets with parchment paper or Silpat type baking mats.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
Using an electric mixer, beat the butter until smooth. Add 1 1/2 cups sugar and blend until fully incorporated.
4Add orange zest, egg, vanilla, orange extract and orange juice and blend until fully combined.
While mixing on low, slowly pour in the bowl of dry ingredients. Add cranberries.
Mix just until all of the ingredients are fully incorporated.
Use a 2 Tablespoon sized cookie scoop to scoop dough. I usually like to press down the balls of dough just a bit with the bottom of a glass (dipped in sugar to prevent sticking) for slightly flatter, chewier cookies.
Bake cookies 8-9 minutes or until cookies are set around the edges and slightly puffy. Let the cookies rest on the baking sheet for 3-4 minutes before moving to a cooling rack.