Begin by making a half-batch of your favorite sugar cookie dough. In your mixing bowl, combine the softened butter and sugar until creamy. Gradually add in 1½ teaspoons of peppermint extract along with the other ingredients, mixing until fully integrated.

Once the dough is ready, roll it out on a floured surface to a thin layer, approximately ¼ inch thick. Using a small biscuit cutter, carefully cut out bite-sized cookie shapes. Place these cookie bites onto a parchment-lined baking sheet, ensuring there’s space between each to allow for spreading during baking.

Preheat your oven to 350°F (175°C) while you prepare the cookies. Place the baking sheet in the oven and bake for 3-4 minutes, keeping a close eye on them. You'll know they’re done when the edges just start to turn golden.

Once slightly cooled, transfer the cookies to a wire rack to cool completely. Be patient; the cookies need to be completely cooled before adding the frosting.

While your cookies cool, prepare the lush peppermint buttercream frosting. In a mixing bowl, combine the softened butter, powdered sugar, and 2 tablespoons of heavy cream. Mix on medium speed until smooth and creamy, then stir in another ½ teaspoon of peppermint extract.

Take your cooled Peppermint Sugar Cookie Bites and grab a piping bag fitted with a round decorating tip. Pipe a generous dollop of the peppermint buttercream frosting onto the center of each cookie.

For the finishing touch, sprinkle crushed candy canes on top of the frosted cookies. Gently press the candy into the frosting to keep it in place.