In a large mixing bowl, whisk together 1 and ¾ cups all-purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, and ⅛ teaspoon salt.

In a separate mixing bowl, cream ½ cup (1 stick) softened unsalted butter for about 30 seconds. Gradually add 1 cup granulated sugar and beat until light and fluffy.

Add 1 teaspoon vanilla and 1 large egg to the butter mixture and mix until combined.

Add the dry ingredients to the wet ingredients and mix just until incorporated—do not overmix.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 2 hours.

When ready to bake, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Using a 1 and ½ tablespoon scoop, drop mounds of dough onto the prepared baking sheet, spacing the mounds to allow for spreading.

Bake the cookies for 10 to 11 minutes. They will puff up in the oven and will deflate slightly as they cool.

Transfer the baked cookies to a cooling rack and cool completely before decorating.

Place 1 cup white chocolate chips and ½ teaspoon vegetable or coconut oil in a heatproof bowl. Melt in the microwave in 15–30 second bursts, stirring between bursts, until smooth.

Spread about 2 teaspoons of the melted white chocolate onto each cooled cookie, then sprinkle each cookie with ¾ cup dried cranberries distributed across the cookies as desired. Set the cookies back on the cooling rack to allow the chocolate to set.

If any melted chocolate remains, drizzle it over the cookies and let it dry completely. Store the cookies in an airtight container for up to 5 days.