Preheat oven to 350F (175C) 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, folding dough with a spatula until evenly distributed.
Make the sugar topping by combining sugar and orange zest in a small dish and using your fingers to rub the sugar and zest together until all the sugar has been infused with orange.
Scoop dough by level 1 ½ Tablespoon-sized scoop and roll gently between your palms to make a smooth ball. Roll cookie dough through orange-sugar topping, thoroughly coating all sides. Place on baking sheet, spacing cookies at least 2” apart.
Bake in center rack of 350F (175C) oven for 11-13 minutes, until edges of cookies begin to turn light golden.
Remove from oven and allow to cool for 5-10 minutes on baking sheet before removing to cooling rack to cool completely.
