Preheat oven to 350°F (175°C). Cream together butter, sugar, and brown sugar until light and fluffy. Beat in egg, orange juice, and orange zest until smooth.

In another bowl, whisk flour, salt, and baking soda. Gradually add to the wet mixture, stirring just until combined. Fold in dried cranberries. Drop tablespoon-sized portions of dough onto parchment-lined baking sheets, spacing them 2 inches apart.

Bake for 8–10 minutes or until edges are lightly golden. Cool on the sheet for 2 minutes, then transfer to wire racks to cool completely.

Mix powdered sugar, orange juice, and orange zest until smooth. Drizzle over cooled cookies and let the icing set. For quicker hardening, place in the freezer for 5 minutes. Store in an airtight container for up to a week.