In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until combined and creamy, about 3 minutes.

Beat in the egg and vanilla extract on high speed. Scrape down the sides and up the bottom of the bowl as needed, and continue to beat until fully combined.

Add the flour and salt and beat on low speed until combined.

Finally, beat in the orange juice, orange zest, and dried cranberries until just combined. The cookie dough will be thick and slightly sticky.

Turn the dough out onto a floured work surface and, with floured hands, divide or cut in half. Roll/shape each half into a 7- or 8-inch log, about 2.5 inches in diameter.

Tightly wrap the dough logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days.

Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.

Pour enough coarse sugar on an 8-inch or larger plate to cover it. Roll the logs in the sugar.

Slice each dough log into 12 equally thick cookies and arrange cookies on prepared baking sheets about 2 inches apart.

Bake the cookies for 13–15 minutes or until very lightly brown around the edges.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Whisk the confectioners’ sugar and orange juice together. Drizzle over cooled cookies. Feel free to top each with more orange zest while icing is still wet.