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

In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until creamy and pale, about 2-3 minutes. Add the vanilla extract and salt, mixing until well blended.

Gradually mix in the all-purpose flour on low speed until a soft dough forms.

Roll out the dough on a floured surface to about ¼-inch thickness, then use cookie cutters to shape into flowers and place on the prepared baking sheet.

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

Bake for 12-15 minutes until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Once completely cooled, serve the cookies on a platter.