Preheat oven to 350 degrees.
Use stand mixer fit with paddle attachment to beat butter, sugar, and brown sugar until lightened and fluffy, about 3 minutes.
Beat in eggs, one a time, scraping down sides as needed. Then, beat in vanilla extract and orange zest.
In a small bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually beat flour mixture into butter until well combined.
Stir in white chocolate chips and sweetened dried cranberries. If desired, set aside a few tablespoons of the white chocolate chips and of the cranberries to use on tops of cookies.
Form dough into 1 to 1.5 tablespoon sized balls. Place 2 inches apart on ungreased cookie sheet (or cookie sheet lined with parchment paper or silicone baking mat). If you set aside the white chocolate chips and cranberries, press a few into the tops of each ball of dough - this allows them to be seen on top of the cookies after baking.
Bake for 10-13 minutes, or until cookies are golden brown.