Simple Sour Cream Cookies for Easter

einfache Schmandplätzchen zu Ostern

I promised I would introduce more cookie recipes during my second year of blogging. For that reason I decided to make some simple sour cream cookies for Easter. I actually got this recipe when I spent one year in Canada. It is a very old-fashioned recipe and not too sweet. These cookies are very soft, cute and pretty. Obviously you don’t have to make Easter bunnies and the like, I remember just using a glass in order to cut out the cookies in Canada.

einfache Schmandplätzchen zu Ostern

These cookies are so pretty, they are also cute for decoration. If kept in an airtight container, they will keep for a few days and even then will be soft. As they are rather plain, I added glaze even though I usually prefer my cookies without any further additions. You can easily adapt the recipe. I imagine them to also taste great if you sandwich some jam in between, just like Linzer cookies or you can use chocolate ganache as I did in these vanilla cookies with chocolate filling. Right now I am imagining them with chocolate, yum. I love simple recipes as they give you so many options.

einfache Schmandplätzchen zu OsternFor that reason I will stop here and let you enjoy the pictures. I hope you are interested in making cookies for Easter. Maybe it is only a German thing to reserve cookie baking for Christmas. And just as a side remark: No, I don’t have a million cookie cutters. I had a look at mine and realized that most are very Christmassy. So I googled and picked the cookie cutters I liked best. I printed the egg and the bunny on paper, cut it out and when I rolled out the dough, I simply cut out the shape with a knife. Yes, this takes longer than using a cookie cutter, but hey, once a year that’s doable, right?

einfache Schmandplätzchen zu OsternOh, and one more thing, these cookies spread, so don’t make them too small and fragile, rather go for bold and big.

Simple Sour Cream Cookies for Easter

Serves: 30-45 cookies, depending on size and shape
Cooking Time: 1hr preparation + 7-8 min of baking


  • Sour Cream Cookies
  • 65 grams of butter at room temperature
  • 150 grams of regular sugar
  • 1 egg, size L
  • 170 grams of sour cream
  • 120 grams of milk
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 420 grams of all-purpose flour
  • 3 teaspoons of baking powder
  • 1 teaspoon of baking soda

  • Glaze
  • Icing sugar
  • Milk
  • Food coloring
  • Rasins, almonds, or chocolate chips for eyes, ears, etc.



For the sour cream cookies cream the butter with the sugar for about two minutes.


Add eggs, sour cream, milk, and vanilla extract and mix thoroughly.


Add flour, baking powder and baking soda and just mix until combined. Form into a ball and chill for at least one hour or overnight.


Flour surface generously and roll out half while keeping the other half in the fridge. If the dough still feels sticky, flour more.


Cut out desired shapes (you can also just use a glass) and press in rasins/chocolate chips or similar for ears, eyes, etc.


Heat oven to 180 degrees Celsius and bake for about 5-8 minutes, depending on size. The cookies still should look very light in color, otherwise they get crunchy.


For the glaze put about four tablespoons of icing sugar in a bowl and add a teaspoon of milk, stir. I usually like to do the butts of the bunnies first with a thicker glaze. Then I add a bit more milk and some food coloring to get a more liquid consistency so that I can easily drizzle the pattern on the eggs. I usually start with the lightest color and simply add one drop of the next darker color to the already prepared and colored glaze. This saves a lot of time as the constistency is already right. I hate to waste glaze.

einfache Schmandplätzchen zu Ostern

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