In a large mixing bowl, combine all-purpose flour, granulated sugar, cornstarch, and salt. Use a whisk to evenly distribute the dry ingredients before adding the cold cubed unsalted butter.

Mix with a pastry cutter or your fingers until the mixture resembles wet sand, with small clumps forming.

Gently fold in the chopped fresh cranberries and orange zest into the dough. Use your hands to knead the mixture lightly until a cohesive ball forms. Avoid overmixing.

Roll the dough into a 4x12-inch rectangle between two sheets of parchment paper. Slide onto a baking sheet and place in the freezer for about 20 minutes.

Preheat your oven to 325°F (160°C). Remove dough from the freezer and slice into 24 equal sticks. Arrange on a lined baking sheet and bake for about 20 minutes.

Allow cookies to cool on a wire rack for about 5 minutes. Prepare the glaze by mixing powdered sugar and orange juice until smooth, then drizzle over cookies.