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

In a large mixing bowl, cream together the butter and both sugars with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.

Add the egg and beat well to incorporate, followed by the orange zest and vanilla extract.

In a medium bowl, whisk together the flour, baking powder, and salt.

Add the dry mixture to the butter mixture and beat until just combined.

Using a stiff spatula, stir in the chopped cranberries and white chocolate chips until incorporated.

Shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.

Bake for 12-15 minutes or until the edges are golden brown, noting that cookies with dried cranberries may bake faster (about 11-13 minutes).

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.