In a medium/small bowl, add sugar and zest one orange directly into the sugar. Using your fingers, massage the sugar together with the zest until very fragrant and damp from the oils.

Beat butter, orange zest sugar, brown sugar, and vanilla extract until light and fluffy. Add in flour and salt, mix until just combined. There will be large pieces of dough. Fold in white chocolate chips and dried cranberries.

Divide the dough in half and roll each half into a 6 1/2-inch log, using the plastic wrap to help shape the soft dough. Wrap logs tightly in plastic wrap and chill for 1 hour in the refrigerator.

Preheat oven to 350°F and line a cookie sheet with parchment paper- this is optional but I use large *metal only* binder clips to clip the parchment paper to the cookie sheet.

Pour the turbinado sugar on a flat surface, roll the dough log in the sugar until completely covered.

Using a sharp knife, cut logs into ¼ - inch rounds. Place rounds 2 inches apart on cookie sheets. This part is optional, but you can gently press rounds with the bottom of a flat bottom glass to make them level. Chill for 20 minutes in the refrigerator.

Bake for about 15 minutes, rotating pans halfway through, until very lightly golden and edges are set. Cool for 5 minutes on cookie sheets, then transfer to a wire rack to cool completely.