01 -
Turn your oven to 350°F. Spray a mini muffin tin with some nonstick spray.
02 -
Use a stand mixer to cream the butter with the sugar until the mixture is nice and smooth.
03 -
Mix in the vanilla, egg, and almond extract (if you'd like).
04 -
Toss in the flour and baking powder. Mix everything until it's combined.
05 -
Grab a rounded tablespoon of the dough (about 1-inch) and roll it into a ball. Flatten it gently with your fingers and pop it into the muffin tin cups. No need to make a cup shape yourself—just press it flat!
06 -
Pop them in the oven for around 10 minutes. They should look golden at the edges when they're done!
07 -
While warm, press a bottle cap into each cookie to make a cup shape. Let them cool a bit in the pan (about 5 minutes), then move them to a wire rack.
08 -
Beat the butter until it's creamy. Stir in vanilla and powdered sugar. Then pour in the milk (or cream) and beat until smooth. Add food coloring, if you’d like, to make it pop!
09 -
Fill a piping or resealable baggie with frosting. Pipe the frosting into the cookie cups and, if you'd like, sprinkle on some fun toppings.