In a large bowl or in the bowl of a stand mixer with the whisk attachment, add the butter and sugar. Whisk with the stand mixer or with an electric hand mixer until light and fluffy. Add the eggs, vanilla extract, and eggnog. Continue whisking until thoroughly combined.

In a separate bowl, add the flour, salt, baking powder, baking soda, and cornstarch. Whisk together with a fork until throughly combined. Slowly add the flour mixture into the wet ingredients, whisking until thoroughly combined.

Add the white chocolate and craisins and gently fold in with a rubber spatula. Place the bowl of dough in the refrigerator and let sit until chilled ~ 30 to 60 minutes.

Preheat the oven to 375°F. Line two baking sheets with silicone mats or parchment paper.

Scoop about 2 tablespoons worth of dough in rough circles on the mats, separated by an inch or two ~ you should be able to fit 15 to 18 cookies per sheet. Bake one sheet at a time for 16 to 20 minutes. The cookies will be just a light golden brown and will finish firming up as they cool. Remove and cool on a wire rack. If needed, cool the tray and bake a third tray of cookies.

Store in an airtight container at room temperature ~ good up to two to three weeks if properly stored.

Enjoy!