Cranberry-Lemon Cookies

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3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 sticks unsalted butter, diced, at room temperature

1 cup granulated sugar

2 large eggs, beaten

2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (from about 2 lemons) 

2 cups fresh or frozen cranberries, roughly chopped (about 12 ounces)

2 cups confectioners' sugar, sifted