In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 3 minutes until light and fluffy.

Blend in the vanilla extract into the butter and sugar mixture and mix for an additional minute until fully incorporated.

Gradually add a pinch of salt and all-purpose flour into the butter mixture, mixing until a soft dough forms.

Shape the cookie dough into a flat disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Lightly flour a clean surface and roll the dough out to about 1/4 inch thickness.

Using a flower-shaped cookie cutter, cut out cookies and place them on the prepared baking sheet, leaving space between each cookie.

Sprinkle the tops of the cookies with pastel-colored sanding sugar and gently press it into the dough.

Bake the cookies for 10-12 minutes, or until the edges are lightly golden, then cool on a wire rack.