Pulse fresh cranberries in a food processor until roughly chopped, about 30 seconds. Set aside.

In a mixing bowl, cream room temperature butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy. Mix in orange zest.

Gradually sift all-purpose flour into the mixture, mixing on low speed. Add drops of vanilla extract until a soft dough forms, about 1-2 minutes.

Gently fold in chopped cranberries using a spatula, ensuring even distribution.

Turn dough onto a surface, roll into a log about 10-12 inches long, wrap in plastic wrap, and refrigerate for 3 hours or overnight.

Preheat oven to 350°F (175°C).

Slice chilled dough into ⅓-inch rounds and arrange on a parchment-lined baking sheet, spacing them 2 inches apart.

Bake for 10-12 minutes until lightly golden on bottoms, keeping tops pale.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.