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Beat vegan butter and sugar with a handheld mixer until creamy and light.
Stir in vanilla extract, then mix in flour on low speed until just combined.
Fold in orange juice, zest, and finely chopped cranberries until the dough is thick and slightly sticky.
Roll the dough into a 2-inch log, wrap in plastic, and chill for 2 hours or up to 3 days.
Preheat oven to 350°F (175°C). Slice dough into ¼-inch cookies and bake for 12–14 minutes until edges are lightly golden.
Let cool completely. Whisk powdered sugar and orange juice for glaze, drizzle, and set before serving.