Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2 minutes).

Add Wet Ingredients: Beat in the egg, ricotta cheese, vanilla extract, and orange zest until fully combined and smooth.

Mix the Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing. Gently fold in the chopped dried cranberries and white chocolate chips (if using).

Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and the tops are set.

Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Adjust the consistency with more juice or sugar if needed. Drizzle or spread the glaze over the cooled cookies. Let the glaze set for about 10-15 minutes before serving.

Serve and Enjoy: Serve these soft and flavorful cookies with coffee, tea, or as a sweet holiday treat!