Make the Dough

1. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. This step is crucial for a smooth texture.
2. Add Vanilla: Mix in the vanilla extract for a hint of aromatic sweetness.
3. Incorporate Dry Ingredients: Gradually add the flour and salt to the wet ingredients. Stir until just combined; avoid overmixing to maintain a tender texture.
4. Fold in Rose Petals: Gently fold in the dried rose petals, ensuring they are evenly distributed throughout the dough.

Chill the Dough

1. Shape into a Disk: Gather the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap.
2. Chill: Refrigerate for at least 1 hour. Chilling is essential for easy rolling and cutting, as well as maintaining the cookies’ shape during baking.

Roll and Cut

1. Prepare the Surface: Lightly flour your work surface and rolling pin. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Roll the Dough: Roll out the dough to about 1/4-inch thickness.
3. Cut Shapes: Use a cookie cutter to cut out desired shapes. Re-roll the scraps as needed.
4. Decorate: Sprinkle additional rose petals on top of each cookie, gently pressing them into the dough to adhere.

Bake

1. Arrange on Baking Sheets: Place the cookies about 1 inch apart on the prepared baking sheets.
2. Bake: Bake for 10-12 minutes or until the edges are just beginning to turn golden.
3. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.