In a mixing bowl, beat 1 cup of room temperature unsalted butter and ¾ cup of powdered sugar using an electric mixer on medium speed for about 5-6 minutes, until light and fluffy.

In a separate bowl, whisk together 2 cups of all-purpose flour, ½ cup of cornstarch, and ¼ teaspoon of salt. Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until just combined.

Carefully fold in the zest of 1 orange and 1 cup of chopped fresh cranberries into the dough using a spatula.

Shape the dough into a log, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 2 hours.

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Slice the chilled dough into ¼-inch rounds and place on the baking sheet, leaving space between each cookie.

Bake for approximately 12 minutes until the bottoms turn a light golden brown.

Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.