1. Preheat the oven to three hundred fifty Fahrenheit. Line two large baking sheets with parchment paper or silicone mats.

2. In a large bowl, cream the softened butter and granulated sugar together for 3-5 minutes until light and fluffy.

3. Beat in the eggs one at a time, followed by the drained ricotta cheese, orange zest, and vanilla extract until just combined.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the flour is almost fully incorporated.

6. Gently fold in the dried cranberries using a rubber spatula until the dough is uniform.

7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 12–15 minutes until the edges are just set and lightly golden.

8. Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.

9. For the glaze, whisk the confectioners’ sugar and orange juice together. Drizzle the glaze over the completely cooled cookies.