In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with a hand mixer or a stand mixer.

Mix in the vanilla extract and orange zest until well combined. The orange zest adds a burst of citrus flavour.

Add flour and chopped dried cranberries to the butter mixture, mixing until the dough is crumbly. Take spatula and gently scrape the sides of the dough.

Place the dough on lightly floured surface and knead the dough gently with hands until it comes together. Divide the dough in half. Shape each half into a log, about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for 2 hour, or until firm.

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

Once the dough is firm, use a sharp knife to slice the logs into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.

Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. Be careful not to overbake; the cookies should remain pale.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.