Preheat oven to 350°F.

In the bowl of an electric mixer, combine butter and sugars together, beating for 2 minutes. Add in the extracts, egg yolk, and cornflowers, beating for 1 minute. Combine flour, baking soda, and salt. Add flour mixture to bowl and mix until well combined.

Using a 1½ tablespoon cookie scoop, drop cookie dough 2 inches apart onto a parchment-lined baking sheet. Bake for 10–11 minutes. Allow cookies to cool.

In a microwave safe bowl, melt white chocolate at low power for 1–2 minutes, until smooth (stirring often to prevent scorching). Dip cookies into melted white chocolate and sprinkle with more cornflowers. Allow chocolate to fully set. Can be stored for up to a week in an airtight container.