1Preheat oven to 375°F (190°C). Lightly grease cookie sheets, or line with parchment paper or Silpat sheets.
2In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries.
3Drop cookie dough by heaping teaspoonfuls 2 inches apart on the prepared cookie sheets.
4Bake for 10-12 minutes, or until the edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.
5NOTE: The cookies spread quite a bit and were fairly thin. To compensate for that, when I make these again, I will probably use butter flavored Crisco.
I used a small ice cream scoop and a double recipe made 44 - 2½" cookies.