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

In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy (~3-5 minutes).

Mix in the freshly grated orange zest and pure vanilla extract until combined.

Gradually add the sifted all-purpose flour and salt, stirring gently until just combined.

Gently fold in the chopped dried cranberries, ensuring they remain intact.

Using a tablespoon, scoop out balls of dough and place them on the lined baking sheets, spacing them 2 inches apart.

Bake in the preheated oven for 12-15 minutes until the edges turn golden brown but the centers remain soft.

Let the cookies cool on the baking sheets for a few minutes before transferring to an airtight container.