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

Cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract and salt. Gradually add the flour until a soft dough forms.

Roll out the dough on a floured surface to ¼-inch thickness and cut into desired shapes.

Press edible flowers onto each cookie and sprinkle with granulated sugar.

Bake for 12-15 minutes until edges are golden brown and centers remain soft.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.