Cream together ½ cup softened butter and ¼ cup powdered sugar until light and fluffy, about 1–2 minutes.

Stir in ½ teaspoon vanilla extract and ½ teaspoon salt. Fold in 1 cup all-purpose flour and 1 tablespoon orange zest until the dough starts to form.

Mix in ½ cup chopped dried cranberries and knead gently until smooth. If it feels sticky, add flour 1 tablespoon at a time.

Wrap in cling film and refrigerate for 1 hour, or until firm. Let it rest for a few minutes, then roll into 1-inch balls and arrange on a parchment-lined baking tray.

Bake at 350°F (180°C) for 15 minutes, or until the bottoms are just golden. Roll the warm cookies in ½ cup powdered sugar, then again once cooled for that pretty snowball look.