Make the cookie dough: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the milk and orange zest until combined. On medium-low speed, mix in the flour until no streaks of flour remain, about 2 minutes. Mix in the dried cranberries just until well combined.

Shape the cookie dough logs: Turn the dough out onto the counter. Use your hands to shape the dough into a log, about 12 inches long and 2 inches wide. Gently roll the log back and forth until it’s smooth and cut it in half so you have 2 shorter logs. Wrap each log in plastic wrap. Chill the dough in the fridge for 2 hours.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Slice the cookies: Remove one log from the fridge and remove the plastic wrap. Use a sharp knife to cut the log into 12 ½-inch slices. If any dough crumbled off, smush it back together. Place the cookies at least 1 inch apart on the baking sheet.

Bake the cookies: Bake the cookies until the bottom edges are lightly golden, 12 to 14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining cookie dough log. Store in an airtight container for up to 5 days. Love the recipe? Leave us stars and a comment below!