01 -
Preheat oven to 350°F (175°C) and grease 2 regular muffin pans with nonstick cooking spray.
02 -
In a large bowl with an electric mixer or stand mixer, cream together the butter and sugar until light and fluffy for a few minutes. Scrape down the sides of the bowl with a rubber spatula.
03 -
Add in the egg, vanilla extract, and almond extract. Beat again until smooth.
04 -
In a medium bowl, whisk together the flour, baking powder, and baking soda.
05 -
Add the flour mixture to the wet mixture and mix until dough has formed. Avoid over-mixing.
06 -
Press 2 tablespoons of cookie dough into the bottom of the cupcake pan and press halfway up the sides with your fingers.
07 -
Bake cookie cups for 12 minutes and let cool for at least 15 minutes. Using the back of a tablespoon or the top of a round spice jar, press down the center to form the cup shape. Allow to cool completely.
08 -
In a medium bowl, beat together cream cheese and butter with an electric hand mixer or stand mixer until smooth. Add powdered sugar, vanilla extract, and milk. Continue mixing until the desired frosting consistency is achieved. Add food coloring gel if desired. Adjust consistency by adding more milk (if too thick) or more powdered sugar (if too thin). The frosting should form stiff peaks.
09 -
Transfer the frosting to a piping bag with a star tip and swirl it into each cookie cup. Alternatively, use a spoon to add the frosting. Top with sprinkles if desired. Serve and enjoy!