Cream butter, sugars and orange zest together for 1-2 minutes. Beat in egg yolks and vanilla extract.
Add in the flour and mix just until combined. Stir in dried cranberries.
Divide dough in half and roll each portion into an 8" log. Wrap in plastic wrap and chill for at least 2 hours and up to 5 days.
When ready to bake, heat oven to 325°F. Using a serrated knife slice the cookie dough into 1/4" thick slices. Lay flat side down on a baking sheet lined with parchment paper. Press coarse sugar into the top of each cookie.
Bake in preheated oven until the bottom edges are just turning golden, about 10-12minutes. Slide parchment paper with cookies onto a wire rack to cool.
