In a large mixing bowl, blend the all-purpose flour, powdered sugar, and salt together until well combined. Cut in the room temperature butter using a pastry cutter or your fingers until the mixture appears crumbly. In a separate bowl, whisk together the lukewarm milk and vanilla extract. Gradually pour this into the dry ingredients, stirring until a cohesive dough forms.

Once the dough is combined, wrap it in plastic wrap and place it in the refrigerator. Chill for about 10-15 minutes, allowing the dough to firm up and become more manageable for rolling.

Remove the dough from the refrigerator and roll it out on a lightly floured surface to about ⅜ inch thickness. Cut the dough into roughly 4-inch long sticks using a sharp knife or pizza cutter. Transfer the cut sticks onto parchment-lined baking sheets.

Preheat your oven to 350°F (180°C) as the dough chills. Once the sticks are firm, place the baking sheets in the oven and bake for 10-15 minutes, or until the edges are slightly golden and the centers feel firm to the touch.

While the cookie sticks cool, melt the white chocolate in your preferred method. Once melted, dip each cooled cookie stick halfway into the white chocolate, letting the excess drip off. Place the dipped sticks on parchment paper for the chocolate to set.

Let the coated White Chocolate Cranberry Cookie Sticks sit at room temperature for about 30 minutes, or until the chocolate has fully hardened.