Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice until well combined.

Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Fold in the dried cranberries and white chocolate chips, if using.

Scoop portions of the dough onto a prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are lightly golden and the centers remain soft. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack.