Step 1:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier.

Step 2:
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This process usually takes about 3 to 5 minutes with an electric mixer on medium speed.

Step 3:
Add in the vanilla extract and continue mixing until it’s well incorporated.

Step 4:
In a separate bowl, whisk together the flour, cornstarch, and salt. This helps to evenly distribute the cornstarch and salt within the flour.

Step 5:
Gradually add the dry ingredients to the butter mixture. Mix on low speed until the ingredients are just combined, being careful not to overmix.

Step 6:
Gently fold in the chopped cranberries, pistachios, and white chocolate chips using a spatula until evenly distributed.

Step 7:
Using a tablespoon, scoop out portions of dough and place them on the prepared baking sheet. Space them about 2 inches apart to allow room for spreading.

Step 8:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking.

Step 9:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.