Preheat the oven to 350°F. Prepare three baking sheets by lining them with parchment paper.

In the bowl of a stand mixer with a paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar, and confectioners' sugar. Beat on high for 2-3 minutes or until ingredients are fully combined. Scrape down the sides of the bowl as needed.

With the mixer on its lowest speed, add in the egg and vanilla and blend for about 1 minute.

Add in the flour, cornstarch, baking soda, and salt. Then, turn the mixer on low and mix for about 1 minute, or until ingredients are fully incorporated.

Fold in the white chocolate morsels and dried cranberries. Mix by hand until combined.

Using a 3-tablespoon cookie scoop, scoop the batter out onto the lined cookie sheets. I fit 8 cookies on two sheets then 4 cookies on the final prepared cookie sheet. (20 total cookies)

Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it not rounded on top. (PRO TIP: Add extra white chocolate morsels on top for a beautiful cookie presentation!)

Bake for 8-10 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get dark brown.

Allow cookies to cool for 5-10 minutes before moving to a cooling rack.