Prep your air fryer: Preheat to 320°F (160°C) for 3–5 minutes. Cut a piece of parchment to fit the basket, leaving room around the edges for airflow.

Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugars: In a separate bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2 minutes.

Add egg and flavorings: Beat in the egg, vanilla, lemon zest, and lemon juice until smooth. Scrape the bowl to combine evenly.

Combine the dough: Add the dry ingredients to the wet and mix just until no streaks of flour remain. Don’t overmix.

Fold in cranberries: Stir in the chopped dried cranberries (and white chocolate chips if using).

Chill briefly (optional but helpful): Pop the dough in the fridge for 15–20 minutes to make scooping and shaping easier and to help the cookies hold their shape.

Scoop and shape: Use a 1 1/2-tablespoon scoop (about golf-ball size). Roll into balls and lightly flatten to about 1/2 inch thick. Sprinkle with coarse sugar if you like a crackly top.

Arrange for air frying: Place 4–6 cookies on the parchment in a single layer with space to spread. Don’t overcrowd.

Bake: Air fry at 320°F (160°C) for 6–9 minutes, until edges are lightly golden and centers look set but still soft. Time varies by air fryer, so check at 6 minutes.

Rest: Let cookies cool in the basket for 3–4 minutes to firm up, then move to a rack to finish cooling. Repeat with remaining dough.

Optional glaze: For extra lemon pop, whisk 1/2 cup powdered sugar with 1–2 teaspoons lemon juice and drizzle over cooled cookies.