Fold in the chopped dried cranberries. Spin the mixer 4-6 times to disperse the cranberries, but be careful not to over mix.
Use your hands to form dough into a log shape roughly 2-3” in diameter. Fold the plastic wrap tightly around the log and place in the refrigerator for at least 4 hours or overnight.
Use a straight sharp knife to cut even cookies, roughly ¼” thick.
Place cookie dough rounds on a cookie sheet lined with a piece of parchment paper and bake cookies for 9-12 minutes or until centers are firm.
Mix glaze ingredients. Once the cookies cool, use a spoon to add ½ tbsp of icing onto each cookie.