In a mixing bowl, cream the butter and sugar together until the mixture is light and fluffy. Add the egg, egg yolk, and vanilla extract, and continue beating until well combined.

Gradually add the gluten-free flour mix and baking powder, mixing until just combined. Fold in the milk chocolate chips and dried cranberries until evenly distributed.

Preheat your oven to 375°F (190°C). If using a convection oven, reduce the temperature slightly.

Line two baking sheets with parchment paper.

For standard cookies: scoop out the dough with a spoon and form into balls. Place them on the baking sheets, spacing them well apart.

For shaped cookies: Roll out the dough on a lightly floured surface to about ¼-inch (6 mm) thickness. Use star and moon-shaped cookie cutters to cut out shapes, and place them on the baking sheets. If the dough is too dry, add a little milk to help bring it together. If the dough is too sticky, mix in some extra gluten-free flour to make it easier to handle.

Bake in the preheated oven for about 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes (they will be very soft). Transfer the cookies to a wire rack to cool completely.

Store the cookies in an airtight container at room temperature for up to 7 days. They can also be frozen for longer storage.

From the portion of ingredients provided, you can expect to make approximately 15-20 cookies, depending on the size and thickness of the cookies you shape. If you are using cookie cutters to make shapes like stars and moons, the number of cookies may vary slightly based on the size of the cutters.