Apple Cider Whoopie Pies (Print View)
Soft apple cider cookies with creamy caramel or cream cheese filling and cinnamon sugar coating.
# What You'll Need:
→ Apple Cider Dough
01 -
2 cups apple cider, reduced to 1/4 cup
02 -
6 tablespoons unsalted butter, room temperature
03 -
1 3/4 cups all-purpose flour
04 -
1/2 teaspoon fine sea salt
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon baking soda
07 -
1 1/2 teaspoons ground cinnamon
08 -
1/4 teaspoon ground ginger
09 -
1/2 teaspoon ground nutmeg
10 -
1/2 cup granulated sugar
11 -
1/4 cup plus 2 teaspoons light or dark brown sugar, packed
12 -
1/4 cup apple butter or unsweetened applesauce
13 -
2 large eggs
14 -
1/4 teaspoon pure vanilla extract
→ Cinnamon Sugar Coating
15 -
3 tablespoons unsalted butter, melted
16 -
1/4 cup granulated sugar
17 -
1/2 teaspoon ground cinnamon
→ Bourbon Caramel Buttercream (optional)
18 -
1/2 cup unsalted butter, room temperature
19 -
1 1/4 to 1 1/2 cups powdered sugar, sifted, plus more if needed
20 -
2 tablespoons plus 2 teaspoons bourbon caramel sauce, cooled to room temperature
21 -
1 pinch fine sea salt
→ Brown Sugar Cream Cheese Icing (optional)
22 -
4 1/2 ounces cream cheese, room temperature
23 -
3 tablespoons unsalted butter, room temperature
24 -
2 tablespoons light or dark brown sugar
25 -
2 cups powdered sugar, sifted, plus more if needed
26 -
1/2 teaspoon pure vanilla extract
27 -
1 pinch fine sea salt
→ For Brushing Baked Cookies
28 -
2 tablespoons unsalted butter, melted
# Directions:
01 -
Bring apple cider to a boil over medium-high heat, then simmer over medium until reduced to 1/4 cup, about 30-35 minutes. Allow to cool completely.
02 -
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
03 -
In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
04 -
In a large bowl or stand mixer, beat 6 tablespoons of unsalted butter with granulated sugar and brown sugar on medium speed until fully combined. Scrape down the bowl, then add vanilla and eggs. Beat well.
05 -
Mix in the cooled reduced apple cider followed by the apple butter or applesauce until smooth.
06 -
Set mixer to low and gradually add the flour mixture, beating only until just combined. Do not overmix.
07 -
Scoop 1 1/2-tablespoon mounds of dough onto prepared baking sheets, spacing each about 3 inches apart.
08 -
Rotate baking sheets halfway and bake for 11–13 minutes, or until cookies spring back lightly when touched at the center.
09 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Brush with 2 tablespoons melted butter and coat or toss with cinnamon sugar mixture.
10 -
In a small bowl, combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon.
11 -
Beat butter and pinch of salt with a mixer on medium for 2–3 minutes until light. Add bourbon caramel and blend. Gradually add powdered sugar until desired consistency is achieved, scraping bowl as needed. Adjust with additional powdered sugar if needed for thickness.
12 -
In a clean bowl, beat cream cheese and butter on medium until creamy, about 1 minute. Add brown sugar and mix another minute. Mix in vanilla; on low, gradually add powdered sugar until thick and spreadable.
13 -
Once cookies are completely cool, pipe or spread 1 1/2 tablespoons of buttercream or icing onto half of the cookies. Optionally, add 1 teaspoon bourbon caramel. Top with remaining cookies to form sandwich pies. Chill assembled pies for 30 minutes before serving.
# Notes:
01 -
Reducing apple cider intensifies its flavor and prevents excess moisture in the dough.
02 -
For more pronounced spice, adjust cinnamon, ginger, or nutmeg according to preference.
03 -
Allow cookies to cool fully before filling to avoid melting buttercream or icing.