Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

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

In a large bowl, beat the unsalted butter, light brown sugar, and granulated sugar together for about 2 minutes.

Beat in the egg, then add the vanilla extract and almond extract. Mix until smooth.

Gradually add the dry flour mixture to the wet ingredients, mixing just until combined.

Fold in the white chocolate chips and dried cranberries.

Scoop 2-tablespoon portions of dough onto the prepared baking sheets, leaving space for spreading.

Bake for 9 to 12 minutes until edges turn golden and centers remain slightly underdone.

Rotate baking sheets halfway through for even baking.

Press extra white chocolate chips or cranberries on top, if desired. Transfer to wire racks to cool completely.