Copycat Crumbl Pink Sugar Cookie

Make the cookies: Preheat the oven to 350˚F (180˚C). Line 2 baking sheets with parchment paper.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 1–2 minutes. Add the granulated sugar and mix for 1 minute, until aerated, then add the powdered sugar and mix for 30–60 seconds, until fully incorporated.

Add the egg and mix for about 30 seconds, until incorporated, scraping down the sides of the bowl as necessary. Add the sour cream and mix until combined, about 30 seconds. Add the vanilla and mix until just incorporated. The mixture should be aerated and smooth.

In a medium bowl, whisk together the flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients in 3 additions, mixing on low speed until just incorporated and scraping down the sides of the bowl before adding the next.

Use a ⅓-cup measure to portion out the dough onto the prepared baking sheets, 3 cookies per pan. Press the dough down to flatten slightly so the cookies are about 3 inches in diameter.

Bake the cookies for 9–12 minutes, until they are set and the centers no longer look wet, but are still somewhat soft. The cookies should have no color.

Lightly press down on the tops of the cookies with the back of a ½-cup measure to create a denser cookie. Let cool on the pans for about 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Transfer to the refrigerator to chill while you prepare the frosting.