Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).

Add the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed.

Fold in the cranberries and white chocolate chips until evenly distributed.

Using a cookie scoop, drop dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 11-15 minutes or until edges are golden brown.

Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.