• Preheat the oven to 350° F and line a baking sheet with parchment paper.
• In a medium bowl, add the flour, salt, baking soda and baking powder.
  2 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon baking powder
• In a large mixing bowl, add the softened butter and sugar and mix with an electric mixer for about 3 minutes until creamy.
  1 cup butter, 1 cup granulated sugar
• Add in the egg, orange juice, zest and vanilla extract and blend until incorporated.
  1 egg, 1 tablespoon orange juice, 1 tablespoon orange zest, 1 teaspoon vanilla extract
• In batches, gradually add in the dry ingredients and mix after each addition, be careful not to over-mix the dough.
• Next, add in the dried cranberries and gently stir them in with a spatula or spoon.
  1 cup dried cranberries
• Using a tablespoon cookie scoop, scoop dough balls onto the prepared cookie sheet.
• Bake for 8-10 minutes.
• Remove the cookies from the oven and place on a wire cooling rack to cool completely.

Make the glaze:

• Once the cookies have cooled, add the orange zest, orange juice and powdered sugar in a medium size bowl.
  1 ½ cups powdered sugar, 2 tablespoons orange juice, 1 teaspoon orange zest
• Whisk together until there are no lumps remaining.
• Place the cooled cookies back on the baking tray or place parchment paper under the wire rack to catch any drips from the glaze.
• Using a spoon, drizzle the glaze over each cookie.
• Add additional orange zest over the glaze if desired.