Begin by creaming together ¾ cup of softened unsalted butter and ½ cup of granulated sugar in a mixing bowl using a hand mixer until fluffy, about 2-3 minutes. Add in 1 teaspoon of pure vanilla extract and mix until well combined. Gradually sift in 2 cups of all-purpose flour and ½ teaspoon of salt, stirring gently until a smooth dough forms, feeling velvety to the touch.

Once your dough for the Heartwarming Mother’s Day Cookies is ready, roll it out between two sheets of parchment paper to achieve an even thickness of about ⅓ inch. Carefully lift the parchment to avoid tearing the dough, then slide it onto a baking sheet and refrigerate for 30 minutes to set.

After chilling, remove the dough from the refrigerator and moisten the surface of the cookies lightly with water using a pastry brush. Decorate them with your choice of edible flowers, placing them on top. Gently press down with a rolling pin to embed the flowers into the dough.

Next, transfer the decorated cookie dough back to the freezer for 8-12 hours. This crucial step ensures the flowers are properly set and the cookies keep their shape while baking.

Preheat your oven to 350°F (175°C) just before removing the cookies from the freezer. Take the dough out, then sprinkle 2 tablespoons of cane sugar across the top. Bake the cookies on a parchment-lined baking sheet for 12-15 minutes, or until the edges are golden brown.

Once baked, let the Heartwarming Mother’s Day Cookies cool on the baking sheet for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.