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Apple Cider Cookies Recipe

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4.6 from 69 reviews

These Apple Cider Cookies are a delightful autumn treat featuring soft, spiced cookies infused with reduced apple cider, sandwiched with a creamy apple cider buttercream and a touch of caramel sauce. Finished with an optional sprinkle of flaky sea salt, these whoopie pie-style cookies combine warm spices and rich flavors that capture the essence of the fall season.

Ingredients

Scale

Dry 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

Cookie Batter Wet Ingredients

  • 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

Apple Cider Buttercream

  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup reduced apple cider
  • 1 tsp vanilla extract
  • Pinch of salt

Assembly

  • ½ cup caramel sauce (store-bought or homemade)
  • Pinch of flaky sea salt (optional)

Instructions

  1. Prepare the Apple Cider Reduction: Pour 1 cup apple cider into a saucepan and simmer it over medium heat. Continue simmering until the cider reduces to about ¼ cup, which should take approximately 12 to 15 minutes. Allow the reduction to cool completely before using it in the batter.
  2. Make the Whoopie Pie Batter: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents. In a separate large bowl, beat the softened butter and light brown sugar together until the mixture is fluffy and light. Add the egg and vanilla extract, and mix well. Stir in the cooled apple cider reduction. Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients, blending just until combined. Scoop 2-tablespoon portions of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
  3. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes, or until they are domed and springy to the touch. Remove from the oven and let the cookies cool completely on wire racks before assembling.
  4. Prepare the Apple Cider Buttercream: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar and the ¼ cup of reduced apple cider, beating continuously to incorporate air and create a fluffy texture. Mix in the vanilla extract and a pinch of salt, and keep beating the buttercream until it reaches a light, smooth, and spreadable consistency.
  5. Assemble the Whoopie Pies: Using a piping bag or a spoon, apply a generous layer of the apple cider buttercream to the flat side of half the cookies. Spoon a small dollop of caramel sauce into the center of the buttercream on each cookie. If desired, sprinkle a pinch of flaky sea salt on top of the caramel to enhance the flavors with a touch of saltiness. Finally, place the remaining cookies on top, flat side down, and gently press to seal the whoopie pies without squishing out the filling.

Notes

  • Reducing the apple cider intensifies its flavor, essential for both the cookie batter and buttercream.
  • Ensure the cookies are completely cool before assembling to prevent the buttercream from melting.
  • Use room temperature butter for both the batter and buttercream for best mixing results.
  • The flaky sea salt is optional but adds a lovely contrast to the sweet caramel and buttercream.
  • Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.

Keywords: apple cider cookies, fall cookies, whoopie pies, spiced cookies, apple cider reduction, caramel buttercream

Find it online: https://biteandenjoy.com/apple-cider-cookies-recipe/