Prepare the cranberries by defrosting 1 cup of frozen cranberries until soft, about 10-15 minutes. Blend with the zest of one orange and 2 tablespoons of orange juice until smooth. Set aside ⅔ cup of this mixture.

In a large bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Incorporate the cranberry blend from step 1 into the butter and sugar mixture, mixing on low until fully combined.

Gradually sift in 1½ cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Fold in until just combined and stir in ½ cup of Craisins.

Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for about 30 minutes.

Preheat the oven to 400°F (200°C). Scoop out tablespoon-sized portions of dough, roll in sparkling sugar, and place on a parchment-lined baking sheet. Bake for 8-10 minutes until edges are golden.

Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.