Preheat the oven to 350 degrees. Line 2 baking trays with parchment paper or silicone mats and set aside.
Add 2 sticks of softened butter to a mixing bowl along with the granulated sugar and light brown sugar. Mix these (using either a stand mixer or a hand mixer) for about 3 minutes or it becomes light and fluffy.
Scrape down the sides with a rubber spatula and then slowly add the flour while the mixer is on low.
Once the flour is mixed in, beat the white chocolate chips and cranberry pieces into the dough as well. The dough should be smooth and dry.
Divide the dough in half. Place one half on plastic wrap. Form the dough into a circular log and then roll it up in the plastic wrap. Repeat with the other half of the dough.
Put the logs of cookie dough in the fridge and let them chill for at least 2 hours!
Once they are properly chilled, take them out. Remove from the plastic wrap. Lightly brush with egg wash and then roll the dough in the turbinado sugar.
Use a super sharp knife to slice the cookies - about 1/2 an inch thick. Place the cookies on a lined baking sheet and bake for 12-14 minutes. You’ll know they are done when the edges are slightly brown. They might still look a little soft in the middle but that’s okay! Let them cool on a wire rack for a bit.
If desired, drizzle melted white chocolate on top of the cookies. Enjoy!