Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, beat together 1 cup of softened unsalted butter and 1 cup of powdered sugar until smooth and creamy.

Incorporate 1 teaspoon of pure vanilla extract and a pinch of salt into the butter-sugar mixture, stirring until fully combined.

Gradually add 2 cups of all-purpose flour (or gluten-free flour), mixing until a soft dough forms.

Lightly flour a clean surface and roll out the dough to about ¼-inch thickness.

Cut out shapes using your favorite cookie cutters and transfer them to the prepared baking sheet.

Gently press edible flowers onto each cookie and sprinkle with granulated sugar.

Bake for 12-15 minutes, or until the edges are lightly golden.

Remove cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack.