Begin by defrosting 1 cup of frozen cranberries for 10-15 minutes until softened. Blend cranberries with the zest of 1 orange and a splash of orange juice until smooth. Reserve about ⅔ cup for your cookie dough.

In a large mixing bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Gently incorporate the cranberry blend into the butter-sugar mixture at low speed until just combined.

Sift in 1½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt into the wet mixture. Fold the dry ingredients into the dough until just combined, then stir in ½ cup of Craisins.

Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 400°F (200°C). Roll the chilled dough into tablespoon-sized balls, coat in sparkling sugar, and place on parchment-lined baking sheets. Bake for 8-10 minutes.

Allow cookies to rest on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.