In a mixing bowl, combine 1 cup of softened unsalted butter with 3/4 cup of granulated sugar. Use an electric mixer on medium speed to beat the mixture until light and fluffy, about 3 minutes.

Pour in 1 teaspoon of pure vanilla extract and blend into the mixture on low speed until fully incorporated.

Gradually sift in 2 cups of all-purpose flour along with a pinch of salt into the butter mixture. Gently mix on low speed until a soft dough forms.

Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.

Remove the dough from the refrigerator and roll it out to about 1/4 inch thick on a lightly floured surface.

Cut out cookies using a flower-shaped cookie cutter and place them on the prepared baking sheet.

Sprinkle pastel-colored sanding sugar over the tops of the cookies and press lightly to adhere.

Bake in the preheated oven for 10 to 12 minutes until lightly golden brown at the edges.