Cream together the softened butter, sugar, and brown sugar until light and fluffy.
Beat in the egg along with the orange juice and orange zest.
Whisk together flour, salt, and baking soda in another bowl, then gradually add to wet ingredients.
Gently fold in the dried cranberries.
Preheat oven to 350°F (175°C) and drop rounded tablespoons of dough onto ungreased baking sheets.
Bake for about 8 minutes or until lightly golden around the edges but still soft in the center.
Whisk together powdered sugar, orange juice, and zest for the glaze.
Once cooled, drizzle or spread glaze over each cookie and allow it to set.
