Step 1

Add butter, granulated sugar, vanilla extract, orange zest and juice to the bowl of a stand mixer and mix until combined. Add in the egg and mix on low to combine. With the mixer on low, slowly add in the flour, corn starch, baking soda, and salt. Mix until just incorporated. Cover the bowl with clear wrap and chill for 30-60 minutes.

Step 2

Once the dough has chilled, remove from the refrigerator and preheat the oven to 350°. Line a cookie sheet with parchment paper and set aside. While the oven is preheating, use a medium cookie dough scoop (about 2 tablespoons of dough per dough ball) and scoop 24 cookies. Roll in the remaining granulated sugar. Space 1-2 inches apart and bake for 9 minutes, or until the edges of the cookie are just set. Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.

Step 3

Once completely cooled, add the white chocolate to a heath proof bowl. Heat for 20 seconds at a time, stirring in between, until completely melted. Drizzle over half of the cookies, and top with sprinkles if using.