In a medium bowl, add your caster sugar and the grated zest of the orange. Using your fingertips, massage the zest into the sugar. You’ll feel it start to become slightly moist and fragrant.

Using an electric stand mixer fitted with the paddle attachment, cream the room temp butter and the orange-sugar mixture on medium speed until pale and fluffy—about 2-3 minutes. Scrape down the sides of the bowl, add in the vanilla extract, and mix again.

Reduce speed to low, then unfold in your flour and chopped cranberries. Mix until combined.

Gather the dough into a ball with your hands. Flatten it into a rough disc on a lightly floured surface, then roll it out to about ½ cm thick.

Using a cookie cutter, cut out your cookies from the rolled dough and place them on a lined baking tray. Chill the cut cookies in the refrigerator for at least 30 minutes.

Preheat your oven to 170°C (335°F). Bake the cookies for 12-15 minutes, or until the edges turn a light golden color.

Let them cool on the tray for about 10 minutes before transferring them to a wire rack.

In a medium-sized bowl, combine the icing sugar, orange juice, and melted butter. Whisk until smooth.

Once your cookies have cooled completely, dip the faces into the orange glaze, allowing excess to drip back into the bowl. Set them on a wire rack to allow the glaze to set.