Pre-heat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
In a stand mixer, mix the butter and sugars till smooth.
Beat in the zest, vanilla, and egg yolks.
Slowly add in the flour to the dough and mix till it comes together. The dough should be light in color, soft, but not sticky.
Shape the dough into 1-inch dough balls. Place on baking sheet 1-inch apart.
Use your thumb to make an indent in the center of each cookie. Bake for 20 minutes.
Remove cookies from the oven and allow them to cool. Once cool, add cranberry sauce evenly to indents of the cookies.
Melt the white chocolate chips in the microwave in 20 second intervals until smooth. Drizzle white chocolate over the cookies.