Step 1: Prepare the Dough

1. In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
2. Add the egg, lemon zest, lemon extract (if using), vanilla extract, and almond extract (if using). Mix until fully incorporated, scraping down the sides of the bowl as needed.

Step 2: Mix the Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

Step 3: Add the Cranberries

1. Gently fold in the cranberries with a spatula, distributing them evenly throughout the dough.
2. If the dough feels too sticky, cover the bowl and refrigerate it for 15-20 minutes to make it easier to handle.

Step 4: Shape the Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Use a cookie scoop or tablespoon to scoop about 1 tablespoon of dough for each cookie. Roll the dough into balls with your hands, then place them on the prepared baking sheet about 2 inches apart.
3. Gently press down on each ball with your fingers or the back of a spoon to flatten them slightly.

Step 5: Bake the Cookies

1. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
2. Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Prepare the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the lemon juice to achieve your desired glaze consistency.
2. Once the cookies are completely cooled, drizzle the glaze over the cookies using a spoon or piping bag.

Step 7: Serve and Store

1. Allow the glaze to set before serving. Enjoy your Lemon Cranberry Cookies fresh, or store them in an airtight container at room temperature for up to 5 days.
2. If freezing, place the unglazed cookies in a freezer-safe container for up to 2 months. When ready to enjoy, thaw and add the glaze before serving.