In a medium sized bowl combine the wheat starch, xanthan gum, pudding mix, salt and baking powder. Set aside.
In a standing mixer with the paddle attachment, beat the butter, orange zest and sugar on medium high until creamy, about 2 minutes. Add in the vanilla, heavy cream and orange juice. Mix on high speed - it will be a little clumpy, don't worry. Scrape down the bowl.
Add in the starch mixture and mix on low speed until it comes together. Add in the cranberries and minced ginger.
Turn the dough onto a starched work surface. Divide it in half (roughly 380 gm each). Roll each half into a 12 inch log. Tightly wrap the dough log in plastic wrap and chill for at least 3 hours or up to 5 days. (Or freeze up to 3 months)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
If you want to roll in coarse sugar: pour sugar on a baking sheet and roll the logs, really pressing down if the sugar is not sticking. Slice each log into 36 equally thick cookies, about 1/3 inch thick. Place on prepared baking sheet about 2 inches apart (they will not spread much).
Bake for 12 to 14 minutes. Remove from the oven and let them sit on baking sheet for 5 minutes before transferring to a wire rack to cool.
If desired, whisk 1 cup powdered sugar and 2 tablespoons of orange juice together. Drizzle over cooled cookies. The icing will set in about an hour. Cookies will stay fresh in a container for up to a week. (They also freeze nicely after being baked).
