Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

Add the vanilla extract and mix until well combined.

Gradually add the plain flour and salt to the butter mixture, mixing until a dough forms.

Gently fold in the chopped dried cranberries until evenly distributed throughout the dough.

Shape the dough into a log about 5cm in diameter, wrap it in cling film, and refrigerate for 30 minutes to firm up.

Once chilled, slice the dough into rounds about 1cm thick and place them on the prepared baking tray, spacing them apart.

Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.

Remove from the oven and allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.