In a large mixing bowl, cream the butter and sugar, on low speed, then increase to medium speed to thoroughly cream. Add in the egg, vanilla extract, and mix to combine. In a separate bowl, whisk together flour, ground cardamom, baking powder, and salt. Slowly mix flour mixture into the cookie dough until just combined. Dough will be a little loose but will come together when you press it together.

On a surface dusted with flour, empty the cookie dough and knead it until it forms a cohesive mixture. Roll out the dough until it reaches a thickness of approximately ¼ inch. Use cookie cutters to cut out shapes and arrange them on the cookie sheets with a spacing of 1-2 inches between each.

Place the cookie sheet in the freezer for 5-10 minutes and then bake for 9-12 minutes, or until the edges have just started to turn a light golden brown. Let cookies cool on cookie sheets for 5 minutes and then transfer to a wire cooling rack.

Once cookies are completely cool, prepare the glaze. In a medium sized bowl, sift or whisk out any chunks from the powdered sugar. Add in the rosewater and corn syrup, whisking mixture together. Add the water until you reach your desired glaze consistency. I used about 1 teaspoon to get my glaze to be thick but also easily spreadable and not runny.

Glaze cookies. Sprinkle them with rose petals or sprinkles, or leave them plain and let the glaze harden on the cookies for a few hours.