Granny B’s pink sugar cookies were my favorite dessert as a kid.

Every time we stopped at a gas station, I’d ask my dad to get me one. No hesitation. No backup option. Just that soft sugar cookie with the thick frosting and sprinkles.

It was always the same choice.

As I got more into baking, I knew I needed to recreate it.

I actually found this recipe on Pinterest and wrote it down about 15 years ago, and I’ve been using it ever since. Unfortunately, I don’t remember the original source, but I’m so thankful I came across it because it’s one of those recipes that just sticks.

It’s soft, thick, and exactly what you want it to be. And the best part is you can switch it up however you want. Sometimes I’ll add citrus zest or different extracts depending on the flavor I’m going for.

Thick, Soft Sugar Cookies

What You’ll Need

For the cookies

• 1 cup butter
• 2 cups sugar
• 2 eggs
• 3 tsp vanilla
• 1 cup sour cream
• 1 tsp salt
• 2 tsp baking soda
• 5 1/2 cups flour

For the vanilla buttercream

• 1 cup salted butter, softened
• 3–4 cups powdered sugar
• 1 tbsp vanilla or vanilla bean paste
• 2–4 tbsp milk or heavy cream

How to Make

1. Cream the butter and sugar until light and fluffy. Add the eggs and vanilla and mix well. Mix in the sour cream.
2. In a separate bowl, combine the salt, baking soda, and flour, then add that to the wet mixture. Mix until just combined.
3. Roll the dough out on a floured surface to about 1/4 to 1/3 inch thick. Cut into circles and carefully transfer them to parchment-lined baking sheets.
4. Bake at 375°F for 8-10 minutes. They will NOT look done when you take them out, but that’s what keeps them soft and fluffy. Start watching them around minute 7, bake until tops are no longer glossy.
5. For the buttercream, beat the salted butter until smooth and creamy. Add powdered sugar gradually, then mix in the vanilla. Add milk or cream a little at a time until the frosting is fluffy and spreadable.
6. Once the cookies are completely cool, frost and top with sprinkles.

I still love the original version for what it is, but there’s something about making them yourself that just hits different.

If you try these, let me know how they turn out. And if you grew up loving these too, I feel like you’ll get it.