These cookies feature a perfect balance of creamy white chocolate and tangy dried cranberries, making them a festive treat for any occasion.

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Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugars: In a large bowl, using an electric mixer on medium-high speed, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Beat well to incorporate, scraping down the sides of the bowl as needed.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a dough forms.
Fold in Mix-ins: Using a spatula, fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, which is ideal for a chewy texture.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For a festive touch, consider adding a teaspoon of grated orange zest to the dough to complement the cranberries.
Ensure the butter is at room temperature to achieve the best texture.
Store cookies in an airtight container at room temperature for up to a week.