Prior to making the cookies, pull out the vegan butter and allow it to warm up to room temperature so that it is soft.
Pre-heat the oven to 350ºF.
Measure out the dried cranberries and roughly chop them into smaller pieces.
To a medium sized mixing bowl, add softened butter and both brown and white sugars.
Use an electric mixer to cream the butter with the sugar.
While the dough is still wet mix in the chopped cranberries and the optional orange zest.
Next, sprinkle in the flour and baking powder and mix with a spatula or wooden spoon until you have a thick cookie dough.
Use a cookie scoop or your hands to roll the dough into about 8-9 ball shapes.
Place each ball of cookie dough onto a parchment-lined sheet tray.
Bake in the oven at 350ºF for 10-11 minutes, until lightly golden but still soft.