These Easter Egg Sugar Cookies are a simple recipe for perfectly soft sugar cookies. These cut-out cookies are thick, soft, fluffy, and decorated with homemade royal icing!
– ½ cup unsalted butter room temperature – 2 cups granulated sugar 400 grams – ⅔ cup sour cream 5-14% – 1 egg – 2 teaspoons vanilla extract – 4 cups all purpose flour 520 grams – ½ teaspoon baking powder – ¼ teaspoon salt – 3 cups powdered icing sugar – 2½ tablespoons meringue powder – 4 tablespoons water (up to 6 tablespoons if necessary) – ½ teaspoon vanilla extract (or another extract)
In a large mixing bowl, beat butter and sugar together until light and creamy, about 3-4 minutes. Add sour cream, egg and vanilla and beat until combined, scraping down the sides as necessary. Add flour, baking powder and salt and mix until combined. A slightly soft dough should form. CHILL DOUGH.
Preheat oven to 350 degrees F.Roll out cookie dough on a large piece of lightly floured wax paper to ¼"-⅓" thickness. Cut out shapes.
Place on parchment-lined baking sheets. Bake at 350 degrees F for 8-10 minutes, until they look slightly puffed and dry but are not yet browning at the edges.
Don’t overbake or they will become hard — they may look slightly underdone in the center but will set up as they cool. Let cool completely before frosting.