In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, orange juice, and 2 teaspoons orange zest on medium-high speed until super light and fluffy, about 3–5 minutes. Using a spatula, scrape down sides of bowl.

With mixer off, add flour, and mix on low just until blended.

Add in dried cranberries and stir on low just to blend.

Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼ inches in diameter. Chill until firm, at least 2 hours or up to one week.

Preheat oven to 325°F. Line two rimmed baking sheets with parchment paper or silicone baking mats.

Brush outside of logs with beaten egg using a silicone brush. Combine remaining 1 teaspoon orange zest with demerara sugar. Roll logs in demerara orange sugar mixture.

Slice each log into ½ inch-thick rounds. Arrange on prepared baking sheet about 1 inch apart (they won’t spread much).

Bake cookies until edges are just beginning to brown, 12–15 minutes, rotating trays halfway through baking. Let cool slightly before transferring to cooling racks and devouring them all.