Description
Delight in these Apple Cider Whoopie Pie Cookies featuring a spiced apple cider-infused cake sandwiching a luscious caramel filling. Perfectly soft and subtly cinnamon-flavored, these whoopie pies bring fall-inspired flavors together in a delectable treat.
Ingredients
Scale
Cookie Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- 1 large egg
- 1 cup apple cider (reduced)
Filling Ingredients
- ½ cup whole milk
- ½ cup unsalted butter
- 3 cups powdered sugar
- ¼ cup reduced apple cider
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup store-bought caramel sauce or homemade caramel sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened unsalted butter and light brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy, indicating proper aeration.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with the reduced apple cider into the wet mixture. Mix gently just until combined to avoid overmixing, which can toughen the cookies.
- Scoop and Bake: Using a tablespoon or cookie scoop, drop rounded portions of batter onto the prepared baking sheets spaced evenly apart. Bake for approximately 10 minutes, or until the edges turn golden brown but centers remain soft.
- Cool Cookies: Remove cookies from the oven and allow them to cool completely on a wire rack to ensure the filling does not melt upon assembly.
- Prepare Filling: To make the caramel filling, combine the unsalted butter, powdered sugar, whole milk, reduced apple cider, vanilla extract, and a pinch of salt in a bowl. Beat until smooth and creamy. Fold in the store-bought or homemade caramel sauce evenly.
- Assemble Whoopie Pies: Spread or pipe a generous layer of the caramel filling onto the flat side of one cookie, then sandwich with another cookie, pressing gently to spread the filling to the edges without squeezing it out.
- Serve and Store: Enjoy immediately or store the assembled whoopie pies in an airtight container at room temperature for up to 3 days for best freshness.
Notes
- Reducing apple cider concentrates its flavor; gently simmer until about half the volume remains for best taste.
- Ensure cookies are fully cooled before adding filling to prevent melting.
- For a vegan version, substitute butter with plant-based margarine and use a vegan caramel sauce.
- These cookies freeze well, both before and after assembly. Thaw completely before serving.
- Adjust cinnamon quantity for a more or less spiced flavor according to preference.
