Beat butter until smooth and creamy

Add powdered sugar and mix until fully combined

Mix in vanilla extract and orange zest

In a separate bowl, whisk flour and salt

Gradually add dry ingredients to butter mixture and mix just until dough forms

Fold in chopped cranberries evenly

Shape dough into a disc or log, wrap tightly, and refrigerate for 1 hour

Preheat oven to 325°F (165°C)

Line baking sheets with parchment paper

Slice or cut dough into cookies and place 1½ inches apart

Bake for 14–18 minutes until set with lightly golden edges

Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely