Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract, mixing until fully combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed.

Fold in the chopped pistachios and dried cranberries until evenly distributed.

Shape the dough into wreaths on the baking sheet, leaving 2 inches between each.

Bake for 12-15 minutes, or until lightly golden around the edges.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar when cooled.