Preheat oven to 350° and grease an upside down muffin pan (you will be greasing the bottom of the outside of each cup)

Cream the butter and sugars until light and fluffy

Mix in the eggs one at a time

In another bowl, combine all dry ingredients

Slowly add the dry ingredients to the butter mixture

Add the peppermint extract and mix a minute more

Using 2-3 Tbls. of sugar cookie dough at a time, place them on the top of each upside down muffin cups

Press down and spread of the edges to make a shallow cup

Bake at 350° for 13-15 minutes

Once removed, let the cups cool 3-5 minutes before gently transferring to a wire rack for further cooler

When the cups have cooled completely AND you are ready to serve them, fill each with whipped cream and top with crushed candy cane

*For extra peppermint flavor, add 1/4 tsp. peppermint extract to the whipped cream as well