Step 1: Prep the Cranberries Start by letting 1 ½ cups frozen cranberries defrost at room temperature for several hours or overnight in the fridge until they are soft and juicy. If you need to speed things up, warm them slightly on a low stovetop or in short microwave bursts. Once ready, combine the thawed cranberries with 2 tablespoons of the orange juice and 1 teaspoon orange zest in a blender or food processor, and blend until smooth. Measure out ⅔ cup of this mixture, adding more orange juice if needed to hit that mark.

Step 2: Mix the Wet Ingredients Next, use a hand or stand mixer to whip ⅔ cup unsalted butter and ⅔ cup granulated sugar until they turn light and fluffy. This step is key for that tender cookie texture. Then, add the ⅔ cup cranberry-orange mixture and mix on high speed until everything blends together well.

Step 3: Combine Dry Ingredients In another bowl, mix 2 cups all-purpose flour, 1 teaspoon aluminum-free baking powder, and ¼ teaspoon salt. Slowly add this to the wet mixture on low speed, stirring gently to avoid overmixing. Fold in ½ cup dried cranberries to spread them evenly through the dough.

Step 4: Chill and Bake Cover the dough and chill it for at least 30 minutes until it’s firm. Preheat your oven to 400 degrees Fahrenheit and line baking sheets with parchment paper. Scoop the dough into small balls, roll them in granulated sugar or coarse sanding sugar, and place them on the sheets. Bake for 8-10 minutes until the edges are lightly golden but not browned, then cool on the sheets before moving to racks.