Introduction

Apple Cider Cookies are soft, spiced treats filled with a luscious apple cider buttercream and a drizzle of caramel. Perfect for autumn or any time you crave warm flavors, these delightful whoopie pies combine seasonal spices with a creamy, sweet filling for a comforting dessert.

A white plate with five soft brown sandwich cookies, each with a thick middle layer of smooth white cream. One cookie is split open and stacked on top, showing a sticky, golden caramel sauce oozing out along with the cream. The cookies have a slightly cracked texture on the top and are dusted lightly with cinnamon or spice powder. The plate sits on a white marbled surface with blurred autumn leaves and apple slices in the background, creating a cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ 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
½ cup unsalted butter, softened
1 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup apple cider (reduced to ¼ cup)
½ cup whole milk
½ cup unsalted butter, softened (for buttercream)
3 cups powdered sugar
¼ cup reduced apple cider (for buttercream)
1 tsp vanilla extract (for buttercream)
Pinch of salt (for buttercream)
½ cup caramel sauce (store-bought or homemade)
Pinch of flaky sea salt (optional)

Instructions

Step 1: Prepare the Apple Cider Reduction by pouring 1 cup of apple cider into a saucepan. Simmer over medium heat and reduce it to about ¼ cup, which takes 12–15 minutes. Allow it to cool completely.
Step 2: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Step 3: In a separate large bowl, beat the softened butter and brown sugar until fluffy. Add the egg and vanilla extract, mixing well. Then stir in the cooled apple cider reduction.
Step 4: Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Step 5: Scoop 2-tablespoon portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Bake for 10–12 minutes or until the cookies are domed and springy to the touch. Remove from oven and cool completely on a wire rack.
Step 7: Prepare the Apple Cider Buttercream by beating the softened butter until creamy. Gradually add powdered sugar and the reduced apple cider, mixing until smooth.
Step 8: Mix in vanilla extract and a pinch of salt. Beat the buttercream until fluffy.
Step 9: Assemble the whoopie pies by piping buttercream onto the flat side of half the cookies. Spoon caramel sauce in the center of the buttercream. Optionally, sprinkle with flaky sea salt.
Step 10: Top each with another cookie, pressing gently to seal the filling inside.

Tips & Variations

Reduce the apple cider slowly over low heat to avoid burning and to concentrate flavor.
Use freshly ground spices for a more vibrant taste.
For a boozy twist, add a splash of rum or bourbon to the buttercream.
Swap caramel sauce with apple butter or a cinnamon cream cheese filling for a different flavor profile.
Chill assembled cookies briefly before serving to help the filling set.

Storage

Store the assembled whoopie pies in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best texture. The cookies and buttercream can be stored separately for up to 5 days in the fridge. Reheat chilled cookies gently in a microwave for 10 seconds if desired.

How to Serve

A white round plate holds five light brown sandwich cookies with a cracked texture, each with a thick swirl of smooth, creamy white filling in the center. The cookies are arranged close together on the plate, with three cinnamon sticks and a few loose cinnamon pieces scattered around them. Behind the plate, there is a small white bowl filled with a thick caramel-colored spread with two cinnamon sticks inside. To the side, two clear glass mugs filled with amber-colored tea sit on a striped cloth on a white marbled surface, accompanied by a red apple and colorful autumn leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the apple cider reduction ahead of time?

Yes, you can prepare the apple cider reduction up to a week in advance. Store it in the refrigerator in a sealed container and bring to room temperature before using.

Can I use regular milk instead of whole milk?

Yes, regular milk or any milk alternative will work, but whole milk helps keep the cookies moist and tender.