Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Set aside.

In a large mixing bowl, combine butter, sugar, and orange zest and beat until light and fluffy.

Add egg yolks and orange juice and mix until well combined.

In a separate, medium sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Gradually add dry mixture to wet, stirring until completely combined. Gently fold in cranberries.

Make the sugar topping by combining sugar and orange zest in a small dish and rubbing together until infused.

Scoop dough by level 1 ½ Tablespoon-sized scoop, roll into a ball, and coat in orange-sugar topping. Place on baking sheet, spacing cookies at least 2 inches apart.

Bake for 11-13 minutes until edges begin to turn light golden.

Remove from oven and allow to cool for 5-10 minutes on baking sheet before transferring to a cooling rack to cool completely.