Prepare the Oven and Baking Sheets : Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

Cream the Butter and Sugars : In a large mixing bowl, cream together the room-temperature butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed. Mix until the texture is light and fluffy (about 2-3 minutes).

Add Wet Ingredients : Stir in the grated orange zest and vanilla extract. Crack in the egg and mix until just combined, ensuring the batter is smooth and even.

Incorporate the Dry Ingredients : In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed. Continue until the dough just comes together (do not overmix).

Fold in the Cranberries and White Chocolate : Using a spatula, gently fold in the coarsely chopped cranberries (or dried cranberries) and white chocolate chips until evenly distributed throughout the dough.

Portion and Shape the Cookies : Scoop out dough using a tablespoon or cookie scoop. Roll into small balls and place them evenly spaced on the prepared baking sheets (about 2 inches apart to allow for spreading).

Bake : Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers should look slightly underbaked; they will set as they cool.

Cool and Enjoy : Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to a week.