In a small bowl or measuring cup, add dried cranberries and fill with just enough hot water to cover the berries. Allow to soak for about 15 minutes. This step helps hydrate the cranberries so they do not dry out the cookie dough.
Add your flour, salt, baking powder and baking soda, whisk to combine. Line a baking sheet with parchment paper. Set both aside.
In another small bowl slice your butter into chunks and microwave for about 90 seconds or until butter has melted. Remove from microwave and allow to cool for about 5 minutes.
In a small bowl, add your 1 cup of granulated sugar and zest one of your oranges into the sugar. Zest lightly, avoiding getting the white pith (this is the bitter part).
Using your fingers, rub the orange zest into the sugar. The sugar should take on a sandy texture and become a light orange color. This will infuse the oils into the sugar granules, allowing the orange flavor to remain much stronger.
Add your orange sugar, brown sugar, and cooled melted butter into a large bowl or the bowl of your stand mixer with paddle attached.
Mix your butter and sugars together until combined, about 1-2 minutes.
Add egg plus additional yolk, and vanilla into your sugars and beat until homogenous.
Drain your cranberries and lightly dry them off on a tea towel or paper towels.
Add your dry ingredients to your wet and stir together with a rubber spatula until no dry flour remains.
Stir in your cranberries, mixing until evenly incorporated.
Scoop your cookie dough using a 2 tbsp scoop onto your prepared baking sheet. Cover your baking sheet after all dough has been scooped (should be about 24 cookies using this size scoop) and refrigerate for at least 1 hour.
When your cookies have chilled for almost an hour, add ⅓ cup granulated sugar into a small bowl and zest half of your second orange into the sugar. Rub the zest into the sugar like previously.
Preheat your oven to 350°F
Remove your cookie dough from the refrigerator, and roll each cookie in the orange sugar.
Bake cookies with several inches space around each for 12 minutes on the center rack of your oven.
Remove cookies from baking sheet and to a wire rack to cool. Store in an airtight container for 3-5 days. Enjoy!
