Cream the butter and sugar together until fluffy (1-2 minutewith an electric mixer. Mix in the egg and vanilla and set aside.
In another bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
Using a tablespoon cookie scoop, scoop out the dough into 36 balls. Place each ball into the a well-greased mini muffin pan.
Bake for about 12 minutes at 350 degrees or until the edges turn slightly golden brown. Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a 1/2 or 3/4 tablespoon size.)
After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.
Pipet frosting into the cookie cups and enjoy!
Strawberry Buttercream Frosting Instructions
Make Strawberry Reduction by washing, coring and slicing 1.5 lbs (about 30-35) of strawberries. Puree the strawberry pieces using an immersion blender or food processor. Pour strawberry puree in a small saucepan and bring to a boil. Reduce heat to medium low and boil for 30 minutes, stirring often. Mixture will reduce by half. Chill puree in fridge or freezer until very cold.
Whisk butter for 30 seconds with a mixer. Add in 1 cup strawberry reduction and 2 cups powdered sugar.
Add in vanilla and remaining powdered sugar, 1 cup at a time, until you’ve reached your desired consistency.
Use frosting for cakes, cookies, etc. Store leftovers in an airtight container in the fridge or freezer.