Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly spray with non-stick cooking spray.

Mix Wet Ingredients: In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until glossy and smooth. Whisk in eggs one at a time, followed by vanilla extract and freshly grated orange zest, until pale and well combined.

Fold in Dry Ingredients & Mix-Ins: Add all-purpose flour, ground ginger, baking powder, and salt. Stir with a rubber spatula just until combined (do not overmix). Gently fold in 1 cup white chocolate chips and 3/4 cup chopped dried cranberries.

Bake Blondie Slab: Spread the thick batter evenly into the prepared 9x13 pan with an offset spatula. Bake at 350°F for 18 to 22 minutes, until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (do not overbake to keep them chewy). Transfer to a wire rack and cool completely to room temperature.

Whip Orange Cream Cheese Frosting: In a stand mixer fitted with the paddle attachment (or with an electric hand mixer), beat softened cream cheese and butter on medium-high speed for 2 minutes until creamy and lump-free. Gradually add powdered sugar, orange zest, orange juice, and vanilla extract. Beat on high speed for 2 minutes until fluffy and cloud-like.

Frost, Decorate & Chill: Spread the velvety orange cream cheese frosting evenly over the cooled blondies. Scatter 1/2 cup chopped dried cranberries evenly over the frosting. Melt 1/2 cup white chocolate chips with 1/2 tsp oil in the microwave in 20-second bursts, stirring until silky; drizzle diagonally across the bars. Chill in the refrigerator for at least 1 hour to set before slicing into signature bakery triangles.