Preheat your oven to 350 degrees and line two large baking sheets with parchment paper.

In a medium bowl, stir together the flour, cornmeal, salt, and baking soda and set this aside. In a large bowl, beat together the softened butter, 1 1/4 cups sugar, and dark brown sugar until fluffy. Add in the egg, milk, and vanilla extract and mix until combined.

Add the dry ingredients to the wet mixture and mix until well combined and you have a soft dough. Scoop the dough into 2-tablespoonfuls and roll each cookie into the remaining 1/4 cup of sugar to coat.

Place onto your prepared baking sheets with room for the cookies to spread and bake for 10-12 minutes. The cookies will spread out to become slightly crinkly and they may still look a little puffed when it's time to come out of the oven, but they will settle as they cool. Cool the cookies completely before icing.

In a small bowl, whisk together the powdered sugar and salt, and add in 2 tbs. cranberry juice. If the mixture is too thick to drizzle, add in a little more cranberry juice until it reaches the right consistency. If it's too thin, add another 1/4 cup of powdered sugar. Drizzle the cooled cookies with icing as desired. Enjoy!