Thaw the frozen cranberries at room temperature for about 30 minutes or warm them in the microwave for 10 seconds.

Puree the thawed cranberries with the orange juice and orange zest until smooth; measure out ⅔ cup.

Cream together the butter and sugar in a large bowl for 2-3 minutes until light and fluffy.

Blend in the cranberry-orange mixture until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to wet ingredients on low speed.

Fold in the Craisins gently, cover the bowl with plastic wrap, and chill the dough for at least 30 minutes.

Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper.

Scoop small portions of dough, roll into balls, roll in granulated sugar, and space them on the baking sheets.

Bake for 8-10 minutes until edges are golden but centers are soft; remove promptly.

Cool on baking sheets for 5 minutes before transferring to a wire rack.