In a mixing bowl, cream together softened butter and 1/4 cup powdered sugar until light and fluffy.

Mix in vanilla extract and salt until well combined.

Add flour and orange zest; stir with a spatula until incorporated.

Fold in chopped dried cranberries to form a smooth dough.

Wrap dough in cling film and refrigerate for at least 1 hour.

Let dough sit at room temperature for a few minutes before rolling into 1-inch balls.

Place on a parchment-lined baking tray and bake at 180°C (350°F) for about 15 minutes, or until bottoms are lightly golden.

Let cookies cool slightly, then roll in powdered sugar while still warm.

Once fully cooled, roll them again in powdered sugar for a snowy finish.

Serve and enjoy!