Preheat your oven to 350°F.
In a large mixing bowl, whisk together all-purpose flour, salt, and baking powder.
In another bowl, whisk together melted unsalted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients using a rubber spatula. The batter should be between a cake batter and cookie dough consistency, not too thick or too runny.
Stir in the orange zest, white chocolate chips, and dried cranberries.
Line a 9×9 or 9×13 pan with parchment paper (use 9×9 for thicker bars, 9×13 for thinner bars).
Spread the batter evenly in the pan.
Bake for 22 to 25 minutes, being careful not to overbake. Thinner bars will cook faster if using a 9×13 pan.
Let it cool for 10 minutes, then remove from the pan to finish cooling to room temperature.
While it cools, make the cream cheese frosting by beating cream cheese, unsalted butter, powdered sugar, and vanilla extract until fluffy and smooth.
Frost the blondies to your liking and chill in the fridge until the frosting is set (optional but helpful for cutting).
Once set, cut the bars into squares and then diagonally into triangles.
Drizzle melted white chocolate on each triangle and sprinkle chopped cranberries on top.
Enjoy these delightful treats!