Defrost the frozen cranberries until soft, about 10-15 minutes at room temperature or 30 seconds in the microwave.

In a food processor, combine thawed cranberries with 2 tablespoons of orange juice and zest. Pulse until smooth and measure out ⅔ cup for the dough.

In a stand mixer, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Stir the prepared cranberry-orange mixture into the butter-sugar blend until fully combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually mix into wet ingredients until combined and fold in ½ cup of Craisins.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper.

Scoop out small balls of dough, roll in granulated sugar, and place on the prepared baking sheets.

Bake for 8-10 minutes or until edges are lightly golden. Cool on baking sheets for a couple of minutes before transferring to wire racks.