In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars for 2-3 minutes until light & fluffy.

Beat in the egg and vanilla until fully combined.

Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.

Fold in the roughly chopped white chocolate and dried cranberries with a rubber spatula until evenly distributed.

Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.

Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Bake for 10 minutes until barely golden on the edges.

Once the cookies come out of the oven, immediately top each of them with more white chocolate, if desired.

Allow to cool completely on the baking sheet, and enjoy!