Preheat the oven to 350°F and line two large baking sheets with parchment paper.

Rub the orange zest into the granulated sugar with your fingertips until the sugar is fragrant and a little damp.

In a large bowl, combine the flour, salt, baking powder, baking soda and cinnamon. Mix well.

In another bowl or a stand mixer, combine the cold cubed butter, the orange sugar and the brown sugar. Add the eggs, then the vanilla, and beat until combined, about 1 to 2 minutes.

Add the flour mixture on low speed until just incorporated. Add the white chocolate and dried cranberries and stir lightly until just combined. The dough will be thick. If it feels too dry to come together, add a tablespoon of milk or water.

Chill the dough for about 20 minutes.

Using a large cookie scoop, scoop the dough and roll it into balls. Place no more than 6 on each baking sheet. Press a few extra white chocolate chips and cranberries into the top of each one.

Bake for about 15 minutes, until light golden brown and slightly crisp at the edges. Start checking at 13 minutes.

Let the cookies rest on the pan for about 5 minutes, then move them to a wire rack to cool completely.