Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.

Add the softened butter and granulated sugar to a large mixing bowl. Beat with a hand mixer for 2 to 3 minutes until the mixture becomes light, fluffy, and pale in color.

Add the egg and mix until completely incorporated. Pour in the orange juice, vanilla extract, and orange zest. Continue mixing until the wet ingredients are smooth and evenly combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these ingredients separately ensures the leavening and seasoning are evenly distributed throughout the dough.

Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Continue mixing only until a soft dough forms and no dry flour remains visible.

Add the dried cranberries and gently fold them into the dough using a spatula until evenly distributed throughout the mixture.

Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Add a few extra cranberries on top if desired.

Bake for 10 to 12 minutes or until the edges are lightly golden and the centers appear just set. Avoid overbaking to maintain a soft texture.

Remove the baking sheet from the oven and let the cookies rest on the pan for 5 minutes. This allows them to finish setting properly.

Transfer the cookies to a wire cooling rack and cool completely before serving, storing, or freezing.