• In a large bowl beat the butter and sugar together for 3-4 minutes till creamy and light.
• Add the sour cream, egg, and vanilla and beat till combined, scrape down the sides when necessary.
• Combine the flour, baking powder, and salt in a seperate bowl.
• Add the flour mixture to the wet mixture.
• Chill the dough in the fridge or overnight preferably.
• Preheat oven to 350 degrees.
• Roll the cookie dough out on a lightly floured surface to a 1/4 inch or 1/3 inch thickness.
• Use your favorite cutters to cut the dough to desired shapes. Place on a parchment paper lined baking sheet.
• Place the cookies in the freezer for 5 minutes. This helps them keep their shape.
• Bake the cookies for 8-10 minutes till cooked but not browned yet.
• Remove the cookies and place them on a cooling rack to cool completely.

For the Icing

• In a medium bowl whisk the powdered sugar, meringue powder, water, and vanilla extract. Add 1 tsp of water at a time to thin icing till its smooth.
• Divide the icing into bowls based on how many colors you want.
• Add a few drops of food coloring to each bowl and combine till you get the desired color shade.
• Place the icings into piping bags or Ziplock bags. Trim the corner of the bag and ice the completely cooled cookies.
• Allow one color to set (20-30 minutes) before adding another color or design over top.
• Store at room temperature
• for 1-2 days or refrigerate for 7 days, freeze with parchment paper in between up to 3 months.