In a medium bowl, whisk together all-purpose flour, baking powder, and a pinch of salt.

In a separate larger bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add in the egg and vanilla extract, mixing thoroughly before gradually incorporating the dry ingredients until a soft dough forms.

Divide dough into two equal disks, wrap in plastic, and chill for at least 1 hour.

Preheat oven to 350°F (175°C). Roll out chilled dough to ¼-inch thickness and cut shapes with cookie cutter.

Bake cookies for 10-12 minutes, or until edges are just golden. Cool on wire racks.

Prepare frosting by beating softened butter until creamy. Gradually add powdered sugar, mixing until light and fluffy.

Add raspberry puree and rose water to frosting, adjusting consistency with milk or cream if needed.

Pipe frosting onto cooled cookies and optionally sprinkle with edible glitter or sugar.