Preheat your oven to 350 degrees F.

Grease 2 regular muffin pans with nonstick cooking spray.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg, vanilla, and almond extracts, and beat until smooth.

In a separate bowl, whisk together the flour, baking powder, and baking soda.

Gradually add the dry mixture to the wet mixture until a dough forms.

Take about 2 tablespoons of cookie dough and press it into the bottom of each muffin cup, shaping it halfway up the sides.

Bake in the preheated oven for about 12 minutes until lightly golden.

Let the cookie cups cool in the pans for at least 15 minutes. Press down in the center of each cookie cup to create a cup shape.

In a medium bowl, beat together softened cream cheese and unsalted butter until smooth.

Add powdered sugar, vanilla extract, and milk until creamy; add food coloring if desired.

Using a piping bag or spoon, frost each cooled cookie cup. Top with sprinkles.

Serve immediately or store in an airtight container.