In a medium bowl, whisk together the flour, baking soda and salt; set aside.

In a large bowl with an electric mixer, cream the butter on medium-high speed for 2-3 minutes.

In a medium bowl, combine sugars and orange zest, mixing with your fingertips until incorporated. Add the sugar mixture to the butter and beat for an additional 2-3 minutes; the mixture will become light and fluffy.

Beat in the egg, vanilla and orange juice and mix until combined.

Add the dry ingredients slowly, in increments, mixing well after each addition.

Carefully fold in the fresh, chopped cranberries by hand.

Cover and refrigerate dough for 1 hour.

Preheat the oven to 375°F. Line baking sheets with parchment paper.

Using a medium cookie scoop, (about 1 1/2 tablespoons) drop dough onto prepared cookie sheets at least two inches apart.

Bake for 12 to 14 minutes. Allow cookies to cool on the pan for about 3 minutes before removing them to a wire rack to cool completely.

Once the cookies have cooled, prepare the glaze. In a small bowl, whisk together the orange juice and confectioners' sugar until smooth.

Spread or drizzle the glaze over the tops of cooled cookies. Let stand until set.

If you prefer a thicker glaze, add in a little more confectioners’ sugar until you reach the desired consistency.