01 -
Set oven temperature to 165°C and line a baking sheet with parchment paper for easy cleanup and even heat distribution.
02 -
Using an electric mixer on medium speed, beat the softened butter and granulated sugar together for 2 to 3 minutes until the mixture becomes pale, light, and fluffy.
03 -
Add the vanilla extract to the creamed butter and sugar, mixing briefly until fully combined, scraping down the bowl sides to ensure uniform flavor.
04 -
Whisk the flour and salt together separately, then gradually add this to the wet mixture. Mix on low speed until a cohesive, soft dough forms without visible flour streaks.
05 -
Lightly flour a clean surface and roll the dough evenly to a thickness of approximately 6 millimeters. Use cookie cutters to stamp desired shapes.
06 -
Gently press a few edible flower petals onto each shaped cookie, applying minimal pressure to adhere petals without damaging the dough.
07 -
Place cookies on the prepared baking sheet, ensuring roughly 2.5 centimeters spacing between each to promote even baking and crisp edges.
08 -
Bake in the preheated oven for 15 to 20 minutes, or until the edges just begin to turn a light golden color. Monitor closely to prevent over-baking.
09 -
Allow cookies to rest on the baking sheet for 5 minutes post-baking, then transfer them to a wire rack to cool completely, preserving their crisp texture.