Step 1:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent the cookies from sticking and ensure even baking.

Step 2:
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside. This helps evenly distribute the baking powder throughout the dough.

Step 3:
In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.

Step 4:
Add the egg, ricotta cheese, vanilla extract, orange zest, and orange juice to the butter and sugar mixture. Mix everything until it is well combined and smooth. The ricotta adds a unique moistness to the dough, while the orange zest gives it a bright citrusy aroma.

Step 5:
Gradually add the dry ingredients (flour mixture) to the wet ingredients. Mix on low speed until just combined, being careful not to over-mix the dough, as this can result in denser cookies.

Step 6:
Gently fold in the chopped dried cranberries using a spatula, ensuring they are evenly distributed throughout the dough. The cranberries provide bursts of sweetness in each bite, balancing the tangy orange flavor.

Step 7:
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. The dough will be soft and slightly sticky, so using a cookie scoop or two spoons can make this easier.

Step 8:
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. The centers will remain soft, but they will firm up as they cool. Be careful not to overbake, as this could cause the cookies to lose their tender texture.

Step 9:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This will prevent the cookies from breaking or becoming too soft to handle.