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

In a large mixing bowl, combine softened butter and powdered sugar. Beat together on medium speed until smooth and fluffy, about 2-3 minutes.

Mix in vanilla extract and a pinch of salt until well combined.

Gradually add the all-purpose flour to the butter mixture, stirring gently until a soft dough forms.

On a lightly floured surface, roll out the dough to about ¼-inch thickness using a rolling pin.

Cut out shapes from the rolled dough with cookie cutters and transfer to the baking sheet.

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

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

Cool briefly on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.