Step 1

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

Step 2

Place the dried cranberries in a small bowl and cover with water. Allow them to soak for 5-10 minutes.

Step 3

In the bowl of your stand mixer, fitted with the paddle attachment mix the butter and sugar on medium speed for 2 minutes. Add in the zest, egg, vanilla, and baking soda. Mix for 1 minutes until combined, scraping down the sides of the bowl as necessary.

Step 4

Turn the mixer to low and mix in the flour until just combined.

Step 5

Drain the cranberries and pat dry. Add the into the dough and stir until evenly incorporated.

Step 6

Using a medium (2- tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes, until the edges are slightly golden, being careful not to over bake.

Step 7

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 8

Whisk together the powdered sugar and orange juice in a medium bowl. Drizzle 1 teaspoon of the glaze onto each cookie and allow the glaze to set.