Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugars until light and fluffy (3-5 minutes).
Beat in the eggs one at a time, then stir in the vanilla extract, orange zest, and orange juice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the dried cranberries and white chocolate chips (if using).
Chill the dough for at least 30 minutes (or overnight).
Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
