In a medium bowl, whisk together the flour, baking powder, and kosher salt until evenly combined.

In a stand mixer fitted with the paddle attachment, beat the very cold butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Speed to low, add the egg and 2 teaspoons rose water; beat just until incorporated.

Add the dry ingredients and mix on low until just combined—avoid overworking the dough.

Turn the dough onto parchment, shape into a square, roll to about 1/4 inch thickness, and refrigerate for 1 hour.

Cut shapes with cookie cutters, place on parchment-lined baking sheets, and freeze for 10–15 minutes.

Preheat the oven to 350°F and bake the cookies for about 10 minutes until golden around the edges.

Remove from oven and let cool completely on a wire rack.

Whisk together confectioners’ sugar, kosher salt, heavy cream, and rose water until thick but spreadable. Adjust consistency as needed.

Dip or spread cooled cookies with the glaze and press an edible flower into the glaze.

Allow glaze and flowers to set for 2–3 hours before stacking or serving.