Combine the flour and baking powder in a large bowl and set aside.
Cream the sugar and butter in your stand or hand held mixer then add the egg and extracts until well combined.
Gradually add the flour mixture to the sugared butter and beat until just combined. Make sure to scrape down the sides of the bowl, especially the bottom.
Add the chopped white chocolate chips and cranberries. Use a large spoon to fold everything together in the cookie dough.
Line a baking sheet with parchment paper. Use a medium (1.5 tablespoon) cookie dough scooper to scoop each butter cookie onto the baking sheet. Use the back of a teaspoon and flatten the center of the cookie with an imprint.
Bake at 350 F degrees for about 10 to 12 minutes. Let them sit a few minutes to cool before removing.