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!
4tablespoonswater(up to 6 tablespoons if necessary)
½teaspoonvanilla extract(or another extract)
Instructions
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.
Optional: you can chill this dough for 1 hour or overnight if you prefer, and it will be a little easier to work with. This isn't necessary though, and the cookies will still keep their shape even if baked right away.
Preheat oven to 350 degrees F.
Roll out cookie dough on a large piece of lightly floured wax paper to ¼"-⅓" thickness (you can dust with a tiny bit of flour if necessary — don't overdo it! If it is too sticky to roll, sprinkle a little flour on top — the smallest amount possible). Cut out desired shapes and place on parchment-lined baking sheets. OPTIONAL: chill in freezer for 5 minutes before baking for more crisp edges.
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.
Royal Icing
In a medium bowl, whisk together powdered sugar, meringue powder, water and vanilla.
Add 1 teaspoon of water at a time if necessary until the icing is smooth.
Hold up the whisk and drizzle some icing over the top -- the drizzles should stay on top of the icing for 3-4 seconds before settling back in. The consistency of the icing is important but a little thicker or thinner isn't a huge deal! You can adjust the consistency as needed while you are icing the cookies. If you find it too thick to get that smooth look, add a tiny bit of water until it is thin enough. If you find it too thin and it spreads too easily, add a bit more powdered sugar.
To color the frosting, divide into several small bowls and add food coloring to each bowl. Gel frosting is best, but liquid coloring works as well for pastel colors. If using liquid coloring and you add a lot, you may need to add powdered sugar to thicken the frosting again. Cover each color with plastic wrap when you are not using it to keep it from hardening.
To color the background with icing, you can either use a piping bag and go around the outer edge before filling, or just use a spoon. To use a spoon, scoop a small amount of icing into the middle of the cookie and slowly spread it to the edge.
To make designs on top, allow the first coat of icing to harden for 20-30 minutes. Thicken the frosting with additional powdered sugar (you want it pretty firm). Use a fine tip piping tip to make intricate designs. Experiment and have fun!
Frosted cookies can be stored at room temperature for 1-2 days, refrigerated for up to 7 days, or stored in the freezer with parchment paper between the layers for up to 3 months.
Video
Notes
Tips:
Roll the dough to 1/4-1/3" thickness. This is just the right thickness for perfectly soft sugar cookies.
Don't over-bake. Bake the cookies until they look slightly puffed and dry, but aren't browning at the edges yet. They may look slightly underdone when you take them out, but will set as they cool.
Cool completely. Make sure the cookies are completely cooled before you add the icing. If they're warm when you frost the cookies, the icing will just melt and become runny.
Let the icing set. Any time you add another layer of icing, be sure to let it set before adding anything else or before storing the cookies to keep your decorations intact.
Use the right food coloring. While liquid coloring works great for pastel colors, you have to add a lot more of it if you want darker colors and you may need to add more powdered sugar to thicken the frosting again. For rich, dark colors, choose gel or powdered food coloring.
Storage:Frosted Easter cookies will last in an airtight container at room temperature for 1-2 days, in the fridge for up to 7 days, or in the freezer for up to 3 months. If you're freezing the cookies, store them with parchment paper between the layers to prevent them from sticking. To enjoy again, thaw in the fridge if frozen, then enjoy!