Prepare a muffin tin by spraying with nonstick baking spray. Heat oven to 350 degrees F.

Add White Lily flour, salt, baking soda and ground cinnamon to a medium sized mixing bowl. Mix together and set aside.

Add butter and both sugars to a medium sized mixing bowl. Using an electric hand mixer, cream the butter and sugars together. Add vanilla extract and the egg and continue mixing.

In two batches, add the flour mixture and combine with a rubber spatula, taking care to not over mix. Scoop cookie dough into the prepared muffin tins using a medium cookie scoop. Bake for 13 to 14 minutes, or until a toothpick inserted in the center of a couple of cookie cups comes out with crumbs.

Remove from the oven and place the muffin pan on a cooling rack. Allow to cool at least 10 minutes before removing.

Add butter to the bowl of a stand mixer and mix together with vanilla extract. Add powdered sugar in batches (being careful to not add too much at a time or you’ll have powdered sugar everywhere). Mix until combined. Add the milk, one tablespoon at a time, then mix for 5 to 6 minutes on medium speed.

Add frosting to three bowls and split the frosting evenly. Color the frosting accordingly. For the blue, I used one drop of sky blue. For the purple, I used one drop of regal purple and two drops violet. For the pink, I used one drop soft pink and one drop deep pink. Mix with a different angled spatula. Refrigerate the frosting until ready to use.

If refrigerated, allow the frosting to sit on the counter for at least 20 minutes.

Add the frosting to piping bags set up in a cup or glass (to make it easier to add as well as less mess). Cut the ends of the piping bags and then add to a prepared 16-inch piping bag that’s fitted with a 1M tip. Push the bags down and pipe onto cooled cookie cups to make the colored swirl you see in my photos.