Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the room-temperature butter and powdered sugar until light and fluffy.

Incorporate the vanilla extract and orange zest, mixing well.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter blend, stirring until a dough forms.

Gently fold in the chopped dried cranberries to ensure they are evenly distributed.

Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1 hour.

Slice the chilled log into 1/4-inch thick rounds and place them on your prepared baking sheet.

Bake for 12-15 minutes, or until the edges are lightly golden brown.

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