Preheat oven to 325°F (163°C). Line two baking sheets with parchment.

In a bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Stir in vanilla and orange zest.

In a separate bowl, whisk together flour and salt. Add the flour mixture to the butter mixture and mix until just combined.

Gently fold in the chopped dried cranberries so they’re evenly distributed. If the dough feels crumbly, press it together — it should hold when squeezed.

Turn the dough onto a lightly floured surface. Roll to about 1/4-inch thickness and cut with your favorite cutter, or shape into a log (2 inches in diameter), chill for 30 minutes, then slice into 1/4-inch rounds.

Place cookies on the prepared sheet about 1 inch apart. Bake for 12–15 minutes, until edges are just turning golden.

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional: Dust with powdered sugar or drizzle a simple glaze made from powdered sugar and orange juice until you reach the desired consistency.