In a bowl, combine the butter and powdered sugar, mixing until light and creamy. Add the vanilla extract and salt, and continue mixing until well combined. Incorporate the flour and orange zest into the creamed butter, stirring with a spatula until thoroughly mixed. Fold in the chopped cranberries and continue mixing until a smooth dough forms.

Wrap the dough in cling film and refrigerate for an hour, or until it becomes firm. After chilling, remove it from the fridge and let it sit at room temperature for a few minutes. Roll the dough into small, 1-inch round balls and place them on a lined baking tray. Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until the bottoms of the cookies are slightly browned.

Once baked, remove the cookies from the oven and allow them to cool slightly. While still warm, gently roll the cookies in powdered sugar. After they have completely cooled, roll them in powdered sugar again to achieve a thick, snowy coating. Serve and enjoy!