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

Whisk together the flour, baking soda, and salt in a medium bowl.

Beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy.

Add the egg and vanilla extract, then mix until combined.

Gradually add the dry ingredients and mix until a soft cookie dough forms.

Fold in the white chocolate chips and dried cranberries.

Cover the dough and refrigerate for at least 30 minutes.

Scoop approximately 1½ tablespoons of dough and roll into balls.

Arrange the dough balls on the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 10–12 minutes until the edges are lightly golden and the centers remain soft.

Allow the cookies to cool on the baking sheet for 5 minutes.

Transfer to a wire rack to cool completely before serving.