In a medium-size bowl, whisk together the flour, brown sugar, granulated sugar and salt until well combined. Work the butter into the flour mixture with your fingertips until it looks sandy with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.

Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.

In a medium-size bowl, whisk together the flour, baking powder and salt until well combined.

In a large bowl, beat the butter, brown sugar, granulated sugar and orange zest, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in two separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract. On low speed, beat the flour mixture into the batter, just until combined. Stir in the white chocolate chips.

Form the cookie dough into sixteen 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Press a 1-inch wide indentation into each cookie using your thumb or a pastry tamper. Fill each indentation with a generous teaspoon of cranberry sauce. Top each one generously with the crumb topping. Gently press the topping into the cookies.

Bake until the topping and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.

In a small bowl, whisk together the powdered sugar, salt, lemon juice and 1 tablespoon of orange juice until well combined. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth. Drizzle the icing over the cooled cookies.