Prepare the Cranberries: Defrost 1 cup of frozen cranberries in a bowl at room temperature for about 15-20 minutes until soft and juicy.

Create the Cranberry Puree: In a food processor, blend the softened cranberries with the zest of one orange and 2 tablespoons of orange juice until smooth. Measure out ⅔ cup of puree for later.

Cream the Butter and Sugar: In a mixing bowl, cream together ½ cup of room temperature unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.

Incorporate the Cranberry Puree: Gradually mix the cranberry puree into the creamed mixture until well combined.

Mix the Dry Ingredients: Whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt in a separate bowl, then gradually add to the wet mixture.

Fold in the Craisins: Gently fold in ½ cup of Craisins until evenly distributed.

Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.

Prepare for Baking: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Bake the Cookies: Scoop rounded tablespoons of dough and roll in granulated sugar before placing on the baking sheet. Bake for 8-10 minutes.

Cool and Store: Let cookies cool on the baking sheet before transferring to wire racks. Store in an airtight container at room temperature for up to 5 days.