Cream the butter with both sugars in a mixing bowl until smooth, about 3 to 4 minutes. Add in the egg, orange juice and zest, and mix well.
In a separate bowl, combine the flour, baking soda, and salt. Add the flour mixture to the creamed butter mixture and slowly combine, without over mixing. Stir in the cranberries and white chocolate. Cover bowl with plastic wrap and refrigerate for at least 3 hours, or preferably overnight. Chilling the cookie dough is mandatory for this recipe.
Preheat oven to 350°F. Line 2 baking sheet pans with parchment paper.
Using an ice cream scooper, scoop 6 cookie dough balls on each prepared sheet pan and place 2 inches apart. Bake in the preheated oven, switching racks halfway through, until edges are golden, 12 to 14 minutes. Transfer cookies to wire racks to cool completely.
To make the glaze, mix confectioners’ sugar, orange juice, and zest in a small bowl until smooth.
Spread glaze over the tops of the cooled cookies; let stand until set. Enjoy!
