Beat the softened butter and granulated sugar in a large bowl until smooth and creamy, without whipping the mixture excessively. Mix in the vanilla extract, fine salt, and optional orange zest.

Add the flour gradually, mixing just until a soft dough forms. Fold in the finely chopped dried cranberries until they are evenly distributed.

Divide the dough into one or two portions and shape each portion into a log approximately 2 inches (5 cm) in diameter. Wrap the logs tightly in plastic wrap and chill for 30 to 60 minutes, or freeze for longer storage.

Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled dough into rounds about 1/4 inch (6 mm) thick and arrange them about 1 inch apart.

Bake for 10 to 14 minutes, until the edges are lightly golden while the centers remain pale. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.