Thaw the frozen cranberries at room temperature for 30 minutes, or microwave fresh cranberries for 20 seconds. Puree with 2 tablespoons of orange juice and orange zest until smooth. Measure out ⅔ cup for cookie dough.

In a stand mixer, combine butter and sugar. Beat on medium for 3-5 minutes until light and fluffy. Add the cranberry mixture and mix until combined.

In a separate bowl, whisk flour, baking powder, and salt. Gradually add this mixture to the wet ingredients and stir until just combined. Optionally fold in Craisins.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper.

Use a cookie scoop to portion out the dough, rolling each into a ball. Roll the balls in granulated or sparkling sugar and place them on prepared baking sheets.

Bake for 8-10 minutes until edges are golden and tops are soft. Cool slightly on the baking sheet before transferring to a wire rack.