Pre heat oven to 350 and line a baking sheet with parchment paper.

Roughly chop the dried cranberries with a sharp knife.

In a medium bowl gently whisk together flour, baking soda, baking powder and salt until well mixed.

In a large mixing bowl using an electric mixer or in the bowl of a stand mixer cream together sugar and butter until light and fluffy.

Add in egg, vanilla, orange juice and orange zest and continue mixing until well incorporated.

Gradually add in the dry ingredients mixing after each addition and scraping down the sides of the bowl with a spatula.

Using a spatula or wooden spoon fold in the dried chopped cranberries mixing until evenly distributed throughout the dough.

Scoop the Dough out with a tablespoon size dough scoop onto the prepared baking sheet.

Bake cookies for 8-10 minutes or until light golden brown.

Remove the cookies from the oven and place on a wire rack to cool completely.

Once the cookies are cooled you can make the glaze.

To make the glaze combine the orange zest, orange juice and powdered sugar in a medium size bowl. Mix until everything is well incorporated and there are no lumps.

You can glaze the cooled cookies on the cooling rack or place them on a baking sheet. Place parchment paper or wax paper under the cookies before glazing to catch any drips.

Using a spoon drizzle the glaze across each cookie.

Sprinkle the tops of the cookies with orange zest if desired.

Allow the glaze to dry before placing cookies in an airtight container to store. Store in a single layer or place wax paper between the layers.