Preheat the Oven: Preheat your oven to 350°F (175°C). Line one or two baking sheets with parchment paper to prevent sticking and encourage even baking.
Cream the Base: In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until light, fluffy, and smooth. This step is key for creating the soft, creamy texture these cookies are known for.
Add Egg and Vanilla: Add the egg and vanilla extract to the mixture and beat until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Add Dry Ingredients: Add the flour, baking powder, baking soda, and salt. Mix gently until a soft, slightly sticky dough forms. Avoid overmixing to keep the cookies tender.
Fold in the Mix-Ins: Gently fold in the chopped dried cranberries and white chocolate chips until evenly distributed throughout the dough.
Rolling, Baking, and Serving
Shape and Roll: Scoop the dough into tablespoon-sized portions and roll into balls. Roll each ball generously in powdered sugar, fully coating the outside for that classic crinkle finish.
Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the cookies have spread slightly, cracked on top, and look set but still soft in the center.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely. The cookies will continue to firm up slightly as they cool while staying tender inside.
