Preheat your oven to 350°F and line cookie sheets with parchment paper for easy cleanup.

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.

Beat in the egg, followed by the orange zest and fresh orange juice, mixing until well incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined and a soft dough forms.

Fold in the dried cranberries, distributing them evenly throughout the dough.

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are just turning golden. Keep an eye on them to prevent over-baking.

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