Description
These Apple Cider Whoopie Pie Cookies are a delightful fall treat featuring tender, spiced apple cider cookies sandwiched with a creamy caramel filling. Perfectly balanced with warm spices and the rich flavor of reduced apple cider, these festive cookies are enhanced by a drizzle of store-bought caramel sauce and an optional sprinkle of flaky sea salt for a sophisticated finish.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Cookie Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup apple cider, reduced to ¼ cup
- ½ cup whole milk
Caramel Filling
- ½ cup unsalted butter, softened (for filling)
- 3 cups powdered sugar
- ¼ cup reduced apple cider (for filling)
- 1 tsp vanilla extract (for filling)
- Pinch of salt (for filling)
Garnish
- ½ cup store-bought caramel sauce (for garnish)
- Pinch of flaky sea salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure an even bake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined. This will create the spiced base for your cookies.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and light brown sugar until the mixture is fluffy and light in color. Then add in the large egg and vanilla extract, mixing until fully incorporated.
- Add Reduced Apple Cider: Slowly pour in the reduced apple cider (reduced from 1 cup down to ¼ cup to concentrate the flavor) into the wet mixture, mixing thoroughly to combine the flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Scoop and Bake: Using a tablespoon-size measure, scoop the cookie dough onto the prepared baking sheets, spacing them apart. Bake in the preheated oven for about 10 minutes, or until the edges are golden brown and the centers are set.
- Prepare Caramel Filling: While the cookies are baking and cooling, prepare the caramel filling by beating together the softened unsalted butter, powdered sugar, reduced apple cider, vanilla extract, and a pinch of salt until smooth and creamy. This will be your filling for the whoopie pies.
- Assemble Cookies: Once the cookies have cooled completely, spread a generous amount of the caramel filling onto the flat side of one cookie and sandwich it with another cookie. Optionally drizzle with store-bought caramel sauce and sprinkle a pinch of flaky sea salt on top for added flavor and decoration.
Notes
- Reducing the apple cider intensifies the flavor and prevents excess liquid in the dough.
- Make sure the cookies are completely cool before assembling; warm cookies can cause the filling to melt.
- Store leftover cookies in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Flaky sea salt garnish is optional but adds a nice contrast to the sweetness.
- You can substitute whole milk with a non-dairy milk for a dairy-free option, though flavor may vary slightly.