Using your stand mixer, beat the butter, brown sugar and white sugar together until light and fluffy.
Add the vanilla and eggs to combine.
Add the dry ingredients - flour, cornstarch, baking soda and salt until a soft dough has formed.
Remove bowl from mixer and hand stir the cranberries and white chocolate chips into the dough.
Refrigerate the cookie dough for at least 1 hour or overnight if able.
Preheat the oven to 350 degrees once the dough has chilled and ready to be baked.
Remove chilled dough from the refrigerator and roll into tablespoon-sized balls, placing each ball 2 inches apart on a silicone lined baking sheet.
Bake in oven for 8-10 minutes. The cookies may look slightly undone, but they will continue to set once they are cool.
Now enjoy!
