Add the softened butter and mix on medium using the paddle attachment for about 1-2 minutes until the mixture is light and creamy. Add the salt and vanilla extract, scrape down the sides, and mix for another minute.

Add the gluten-free flour and mix for a couple of minutes, starting on low and gradually increasing to medium. The dough might seem a little crumbly but should hold together when pressed.

Next, take half the dough and knead it a few times with your hands before rolling it into a log shape about 2 inches in diameter. I like to use this method to get a nice round shape that’s easy to slice: https://www.americastestkitchen.com/cooksillustrated/how_tos/6703-perfectly-round-cookies

Repeat for the other half of the dough.

Wrap the cookie dough logs in plastic wrap or parchment paper and place them in the fridge for 20 to 30 minutes to firm up.

While the dough is chilling preheat the oven to 325° F and line a baking sheet with parchment paper.

Combine the remaining 2-4 tablespoons of sugar with the rose hips and rose petals on a plate and stir to combine.

Once the dough has firmed up, remove it from the fridge and unwrap it. Then roll it in the sugar and rose mixture, pressing slightly, to evenly coat the outside of the dough.

Slice the cookies into ½-inch slices and then place them on the prepared cookie sheet, leaving about 1 inch between each cookie.

Bake for 30 minutes until just starting to become golden around the edges.

Let cool on a wire rack and then store in an airtight container on the counter for up to a week or in the freezer for 2-3 months.