Combine the flour, baking soda, baking powder, and salt in a bowl and set aside.

Using an electric mixer in a second bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. And the egg, orange juice, orange zest, and vanilla extract and stir until combined. Add the dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix. Fold in the chopped cranberries and then chill the cookie dough in the refrigerator for 1 hour.

During the resting time, make the glaze. Whip the cream cheese and butter until smooth. Add the orange juice and powdered sugar and whisk until smooth. Set the glaze aside.

Toss the orange zest with 1 tablespoon of sugar and spread the strips out on a piece of parchment paper or paper towel to dry out.

Pre-heat the oven to 350°F.

Drop 1½ tablespoons of the dough on a cookie sheet, 2 inches apart. Bake for 11 to 15 minutes until lightly browned on the edges.

Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a cooling rack.