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1
In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
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2
In a large bowl, beat the butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
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3
Reduce speed to low and slowly add in the dry ingredients. Beat until well-combined. Stir in the white chocolate chips and cranberries.
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4
Place dough in the fridge for about 10 minutes while your oven heats up. You can leave it longer if you want but 10 minutes is about my patience max.
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5
Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper or grease lightly.
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6
Place dough by rounded tablespoonfuls onto prepared baking sheet, at least 2 inches apart. Bake for 9-11 minutes, until the cookies are lightly golden only around the edges. Remove pan from the oven, let them sit on the pan for 1 minute, and then transfer the cookies to a cooling rack until cool. Repeat with remaining dough until all cookies are baked. Wait until cookies reach room temperature before adding frosting.
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7
For the frosting:
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8
Melt chocolate in the microwave in a small bowl, heating for 30 seconds, then stirring and heating in additional 10 second increments until almost completely melted. Then stir until melted completely. Set aside.
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9
Using an electric mixer on medium speed, beat together the cream cheese and cocoa until combined. Add melted chocolate and blend well.
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10
Reduce speed to low and add the powdered sugar, vanilla and water. Mix until incorporated, adding more water if necessary to reach desired spreading consistency.
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11
Spread the frosting on the cooled cookies. Immediately sprinkle the frosted cookies with the chopped dried cranberries.
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12
Store iced cookies in the fridge or freezer. To thaw from frozen, but frozen cookies in the fridge.
