Prep the add-ins: Finely chop the dried cranberries so they fold evenly into the dough. Zest the orange, then line 2 baking sheets with parchment paper.

Cream butter and sugar: In a mixing bowl, beat the softened butter and powdered sugar with a hand mixer on medium speed until smooth and creamy, 1 to 2 minutes. Scrape down the bowl.

Flavor it: Add the orange zest, orange juice, vanilla, and salt. Mix on low until combined and fragrant.

Add flour: Sprinkle in the flour and mix on low just until the dough starts to clump and no dry streaks remain. Do not overmix.

Fold in cranberries: Use a spatula to gently fold in the chopped dried cranberries until evenly distributed.

Shape and chill: Divide the dough in half. Roll each half into a 2-inch-wide log. If using, roll the logs in turbinado sugar to coat. Wrap tightly in plastic and chill until very firm, 1 to 2 hours.

Preheat and slice: Preheat the oven to 325°F (163°C). Unwrap a log and slice into 1/4-inch rounds with a sharp knife, turning the log a quarter turn after each slice to keep it round.

Bake: Arrange cookies 2 inches apart on the prepared sheets. Bake 12 to 15 minutes, rotating the pans halfway, until the edges look set and the bottoms are just turning pale golden.

Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional drizzle: Melt the white chocolate in short bursts in the microwave or over a double boiler until smooth. Drizzle over cooled cookies and let set before storing.