In a large bowl, use a handheld mixer or a stand mixer with the paddle attachment to beat the softened vegan butter and granulated sugar together for about 1 to 2 minutes until creamy and smooth.

Add the vanilla extract to the butter and sugar mixture, mixing well to ensure it’s fully combined.

Stop the mixer and add in the flour. Mix on low speed until just combined.

Next, add the orange juice, orange zest, and finely chopped cranberries to the dough. Mix until everything is well incorporated, keeping in mind that the dough will be thick and a bit sticky.

Shape the dough into a log about two inches in diameter. Wrap it tightly in plastic wrap and refrigerate for about 2 hours.

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Once your dough is chilled, slice it into cookies about 1/4 inch thick and arrange them on the baking sheet, leaving some space between the cookies.

Bake for 12 to 14 minutes, or until the edges are very lightly browned.

Once baked, remove them from the oven and let them cool on the pan for 5 minutes before transferring to a cooling rack.

To prepare the icing, whisk the powdered sugar and 2 tablespoons of orange juice together until smooth. Drizzle it over the completely cooled cookies if desired.