Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract, orange zest, and orange juice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Gently fold in the chopped dried cranberries.
Cover the dough and chill in the refrigerator for at least 30 minutes.
Scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or a cup of hot cocoa!
