Dry ingredients - Combine flour, cornstarch, baking powder, salt, and spices. Set aside.
In the bowl of a stand mixer with a paddle attachment, on medium speed, cream together the butter with both brown and white sugar until light and fluffy.
Then, add the eggs one at a time into the creamed sugar mixture, then the vanilla extract. Next, add flour mixture into the wet ingredients, but, do not over mix. Pro tip - We do not want to activate the gluten in our dough so do not overmix.
Finally, add the white chocolate chips and dried cranberries. Pro tip - This cookie dough can be kept in the fridge for up to 3 days or in the freezer for up to 3 months.
Chill the cookies for just 15 minutes. Use a cookie scoop or a spoon to drop cookie dough balls on two baking sheets lined with silicon mats or parchment paper. Pro tip - You can also drop the dough balls on a cookie sheet and freeze them until firm. Then, freeze the dough balls in freezer bags for up to 3 months.
Bake for 10 to 12 mins or until the edges are lightly golden brown.
Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.
Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading
If the cookie dough is too soft, put it back in the refrigerator for 15 minutes. Chilling the cookie dough will prevent spreading
Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
It is a good practice to place cookies in the fridge while the oven is preheating to prevent them from spreading.
When baked leave the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
Bake Ahead and Freezing Instructions
Dough - You can freeze the dough for a month wrapped well in a ziplock bag. Then, thaw in the fridge overnight when ready to use.
Unbaked cookies - And, you can also freeze the baked cookies dough balls in freezer bags. They will stay for up to a month.
Baked cookies - Alternatively, freeze the baked cookies between parchment papers for up to 3 months and thaw in the fridge overnight when ready to use.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you