Flavor the sugar: Rub orange zest into caster sugar with fingertips until fragrant and moist.

Cream butter and sugar: In a mixer, beat butter with orange sugar until light and fluffy. Add vanilla and mix well.

Form dough: Mix in flour and chopped cranberries on low speed until just combined. Form dough into a ball.

Chill briefly: If dough is soft, wrap and chill 10–15 minutes until firm but pliable.

Roll and cut: On a floured surface, roll to ½ cm thickness. Use star‑shaped or festive cutters to cut cookies. Re‑roll scraps as needed.

Chill again: Transfer cookies to a lined baking sheet and refrigerate 30 minutes to hold shape.

Bake: Preheat oven to 335°F (170°C). Bake 12–15 minutes or until edges are golden. Cool on the sheet for 10 minutes, then transfer to a rack.

Prepare glaze: Whisk powdered sugar, orange juice, melted butter, and salt until smooth. Adjust thickness with more sugar or juice as needed.

Glaze and decorate: Dip cooled cookies in glaze or drizzle over tops. Set on wax paper and add sprinkles before glaze dries.