Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together softened butter, granulated sugar, and packed brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.

Add one large egg, 2 tablespoons of fresh orange juice, and the zest of one orange to the creamed mixture and mix well on low speed.

In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.

Fold in dried cranberries by hand until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake for 8-10 minutes until the edges are light golden brown while the centers remain soft.

Let the cookies cool on the baking sheets for about 2 minutes before transferring them to wire racks for complete cooling.

Prepare the glaze by mixing powdered sugar with fresh orange juice and zest until smooth.

Drizzle the glaze over the cooled cookies and allow the glaze to set for a few minutes before serving or storing.