In a small bowl, rub the fresh orange zest into the powdered sugar with your fingertips for 1 minute until fragrant and moist.

In a large mixing bowl with an electric mixer or stand mixer, beat the softened butter and orange-infused powdered sugar on medium speed for 2 minutes until light and creamy.

Beat in the pure vanilla extract until smoothly incorporated.

In a separate bowl, whisk together the flour, cornstarch, and fine sea salt. Add to the butter mixture on low speed, mixing just until coarse crumbs form.

Add finely chopped dried cranberries and fold gently until a soft, cohesive dough comes together.

Shape dough into a tight 10-inch cylinder (about 2 inches in diameter). Roll the log in coarse sparkling sanding sugar on parchment paper so edges are completely coated.

Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 3 days) until firm.

Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper. Using a sharp knife, slice the chilled log into 1/3-inch rounds.

Place rounds 1.5 inches apart on prepared sheets. Bake for 12 to 14 minutes until the bottoms and edges are barely golden. Cool on sheets for 5 minutes, then transfer to a wire rack.

Whisk powdered sugar and fresh orange juice into a smooth glaze. Dip half of each cooled cookie or drizzle across the tops. Let set for 15 minutes before serving!