Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add the egg to the butter mixture, mixing on low speed until fully incorporated, about 1 minute.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed just until combined.

Gently fold in the white chocolate chips, cranberries, and orange zest with a spatula.

Scoop the dough into balls, about 1 to 2 tablespoons each, and place on the prepared baking sheet, spacing about 2 inches apart.

Bake for 11-13 minutes, watching for golden edges and slightly underbaked centers.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.