Cranberry Orange Butter Cookies for 24

Instructions:

1. Place the granulated sugar in a bowl and use your fingertips to pinch and rub the orange zest into the sugar for 2-3 minutes until fragrant and slightly damp.
2. In a stand mixer with a paddle attachment, beat the softened butter and the infused sugar on medium-high speed for 3-5 minutes until pale, fluffy, and doubled in volume.
3. Beat in the egg and vanilla extract until fully incorporated and smooth.
4. Sift together the all-purpose flour, cornstarch, baking powder, and salt. Turn the mixer to the lowest setting and slowly add the dry ingredients, mixing only until just combined.
5. Fold in the finely chopped dried cranberries.
6. Chill the dough in the refrigerator for 30 minutes to firm up the fats.
7. Preheat oven and prepare baking sheets with parchment paper. Scoop dough into balls, and optionally roll them in a mixture of granulated sugar and ground cinnamon.
8. Bake for 10 minutes or until the edges are lightly golden. Transfer to a wire cooling rack.