Preheat your oven to 350°F (175°C) and grease two regular muffin pans with butter or non-stick spray.

In a large mixing bowl, cream together 1 cup of salted butter and 1 cup of granulated sugar until light and fluffy.

Add in 1 large egg, 2 teaspoons of vanilla extract, and ½ teaspoon of almond extract. Mix well.

In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of baking powder. Gradually add to the wet mixture.

Scoop about 2 tablespoons of dough for each cup and press it firmly into each muffin cup.

Bake for 12-14 minutes until edges are golden and centers are just set. Let cool for 15 minutes.

While cooling, prepare cream cheese frosting by beating together cream cheese and softened butter, then gradually add powdered sugar and milk.

Once the cookie cups are cooled, fill each cup with frosting and decorate with sprinkles.