Begin by gathering all your ingredients for the Fresh Cranberry White Chocolate Cookies and allowing the butter, eggs, and cream cheese to come to room temperature.

In a large mixing bowl, cream together softened butter, cream cheese, vanilla extract, and granulated sugar using an electric mixer on medium speed until light and fluffy.

Add the egg to the wet mixture and mix until fully combined, scraping down the sides of the bowl.

In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Gently fold in the white chocolate chunks and chopped fresh cranberries using a spatula.

Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Scoop and shape the chilled dough into balls, placing them spaced evenly on the baking sheet.

Bake for 8-10 minutes, until the edges are lightly golden brown.

Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.