Let’s dive into making these delightful cookie cups! Follow these steps:

1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add the egg and vanilla extract, mixing well until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
5. Roll the dough into small balls and place them in the muffin tin, pressing slightly to form a cup shape.
6. Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and use a spoon to gently press down the center of each cookie to form a deeper cup. Allow to cool completely.
7. While the cookies are cooling, whip the heavy cream and confectioners’ sugar together until stiff peaks form. Stir in the almond extract or any other flavoring of your choice.
8. Once the cookie cups are cool, fill each cup with the whipped cream mixture using a piping bag or spoon.

My grandma always said to listen to your instincts when baking—if the cookies look golden and smell heavenly, you know you’re on the right track!