Preheat the oven to 350°F
Line two rimmed baking sheets with silicone mats or parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add lemon zest, sugar, and butter
1 tsp lemon zest, 1 cup granulated sugar, 1 1/2 cup butter
Beat cookie mixture on medium speed until just combined, about 2 to 3 minutes
Bake the petal-pressed cookies for 14 to 16 minutes, until the edges just start to turn golden brown
Add in vanilla and beat until combined.
1 tsp vanilla extract
Add flour and beat on low speed until well combined
3 1/2 cup flour, pinch salt
By now, the cookie mixture will be crumbly and soft. If the dough is too dry, add a splash of milk or heavy cream to pull the dough together. This can happen at higher altitudes or in drier climates. Form the dough into a disk shape and wrap tightly in plastic wrap.
Allow dough to chill in the refrigerator for 30 minutes
Take dough out of the fridge and roll it out until it is about ½-inch thick
Cut the dough into 2 to 3 inch rounds
Place an edible flower in the center of each cookie
Using a pastry brush, lightly coat the flower with the egg to help it stick to the cookie
1 egg
Sprinkle cookies lightly with granulated sugar
Cool for 5 minutes on the baking sheet then remove to wire cooling racks to cool completely.