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Preheat oven to 350°F (175°C).
Line a baking pan with parchment paper and roast cranberries for ~8 minutes until they just begin to pop. Let cool slightly.
In a large bowl, cream butter and brown sugar until fluffy.
Mix in vanilla, molasses, orange juice, egg, orange zest, and ginger zest.
In another bowl, whisk dry ingredients together.
Fold dry mixture into the wet ingredients until just combined.
Gently fold in cranberries, pistachios, and white chocolate if using.
Scoop dough onto parchment-lined baking sheet.
Bake 10–12 minutes or until golden around the edges.
Cool and enjoy.