Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

In a stand mixer, cream the cold butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.

Reduce the mixer speed to low, add the egg and 2 teaspoons rose water, and beat until just incorporated.

Add the dry ingredients and beat on low until the dough comes together and is just combined.

Shape the dough into a square, wrap it in plastic wrap, then roll it out between two sheets of parchment paper to your desired thickness. Refrigerate for 1 hour to firm up.

Cut shapes from the chilled dough and place them on parchment-lined baking sheets.

Freeze the cut cookies for 10–15 minutes to help them hold their shape in the oven.

Preheat the oven to 350°F (175°C). Bake the cookies for about 10 minutes, until they are just golden around the edges.

Transfer to a wire rack and let cool completely.

For the glaze, whisk together the confectioners’ sugar, a pinch of kosher salt, heavy cream, and 1 teaspoon rose water until thick but spreadable.

Spread a thin layer of glaze on each cooled cookie, sprinkle with edible flowers, and allow to dry at room temperature for 2–3 hours until set.