Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Beat the softened butter, granulated sugar, and packed light brown sugar for 2–3 minutes, until light and creamy.

Beat in the egg and vanilla extract until the mixture is smooth and well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix just until combined.

Fold in the dried cranberries and 1 cup of white chocolate chips.

Drop rounded tablespoons or 1 1/2-tablespoon portions of dough onto the prepared sheets, spacing them about 2 inches apart. Chill the dough for 30 minutes first if you prefer thicker cookies.

Bake for 10–12 minutes per tray, until the edges are lightly golden and the centers still look slightly soft.

Cool the cookies on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.

Melt the drizzle chocolate gently in a microwave using 15–20-second intervals, stirring between intervals, or melt it over a double boiler. Stir in the shortening or coconut oil if a smoother drizzle is needed.

Drizzle the melted white chocolate over the cooled cookies with a spoon, piping bag, or small zip-top bag with the corner snipped. Let the chocolate set before storing.