• Preheat the oven to 350°F. Grease the 9"x 13" pan with butter or baking cooking spray. Optional: place parchment paper on the bottom of the pan (this will help when removing the cookie).
• In a large bowl: add butter, brown sugar and beat until smooth. Then add vanilla extract, eggs, orange juice and mix again.
• Place in the flour, baking powder, powdered ginger and salt; then mix well. Being careful to not over mix/whip the batter. For best results, Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 
• Lastly, sprinkle/add in the white chocolate chips, dried cranberries and orange zest over the batter. Then gently fold (use a spatula) the batter until evenly distributed throughout (do not over mix or use a mixer for this step, be gentle). Then pour/transfer the batter into the baking pan.
• Bake for 18-20 minutes or until lightly golden brown. Careful not to overcook the cookie. Keep an eye on the edges for best soft & gooey results. Remove from oven and let cool in the pan for ~45-60 minutes.

Cream Cheese Icing

• In a medium size bowl: add cream cheese and beat until smooth. Add powdered sugar, orange juice, orange zest and mix until smooth.
• Spread the frosting on top of the cool cookie bar. Sprinkle the chopped dried cranberries over the icing glaze. Then drizzle melted white chocolate in a zig zag pattern over the cranberry laced icing glaze (I used a fork to drizzle).
• Refrigerate for 1 hour before cutting. Cut the cookie bar into triangles.

Enjoy! Refrigerate the leftovers, they will keep for up to a week.