Preheat oven to 350 degrees F. Line baking sheet with parchment and set aside.
In the bowl of a stand mixer, add butter, sugar and powdered sugar and beat until combined, about 1-2 minutes. Add in the oil and beat until fully incorporated. Scrape down the sides.
Add in the sour cream, egg, vanilla and orange extract and beat until fluffy, about 2-3 minutes.
In a large bowl, whisk together flour, ginger, baking soda, cream of tartar and salt.
Add the flour mixture into the bowl with the wet mixture and pulse the mixture slowly until the dough just barely starts to come together. Add in the cranberries and mix until everything is fully incorporated and there are no more streaks of flour.
Scoop dough into 1-2 tbsp balls (I did mine about 1 ½ tbsp) and place about 2 inches apart on the ,baking sheet. Using a flat-bottomed glass (I actually used my 1-cup dry measuring cup), gently press the tops of each ball to flatten the cookie until it’s about ½ inch thick. The edges of the cookie will be ruffled and craggy.
Bake the cookies for 8-10 minutes. 10 minutes was the magic number for me on a light coloured baking sheet. You do not want the cookies to start turning brown on the edges at all.
Remove from the oven and allow to cool for about 5 minutes on the pan before moving to a cooling rack to cool completely.