Wet Ingredients: In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy (you can also use a stand mixer fitted with the paddle attachment). Then, add egg and vanilla extract. Mix until incorporated for about 15-20. seconds. Note: Mixing much longer than this, you will end up with stiff cookies.
Dry Ingredients: Add flour, baking soda, baking powder, and salt to the wet ingredients. On low to medium speed, mix again until dry ingredients are fully incorporated. Scrape down the sides of the bowl as needed.
Add the Goodies: With a wooden spoon or spatula, fold in white chocolate chips and cranberries.
Chill: Chill dough for at least 30 minutes and up to 2-3 hours. This will keep the cookies from spreading too quickly and turning out flat.
Prep: Pre heat oven to 350°F. Line baking sheets with parchment paper or use silicone baking mats (totally optional, but makes for easy clean up!).
Scoop: Use a tablespoon or a #60 cookie scoop, to scoop out one tablespoon of dough. With clean hands, roll the dough into balls and place on lined baking sheet (See Note 2).
Bake: Bake cookies for 8-12 minutes or until lightly browned around the edges but still have soft centers. Note: baking time will vary slightly based on your oven and how long you chilled the dough. Remove cookies from the oven and allow them to cool 2-3 minutes on the baking sheet. Then transfer to a wire rack (or clean counter) to cool completely.