Apple Cider Whoopie Pie Cookies with Caramel Filling Recipe
These Apple Cider Whoopie Pie Cookies with Caramel Filling are a delightful fall-inspired treat combining soft spiced cookies infused with reduced apple cider, layered with a smooth apple cider buttercream and a luscious caramel center. Perfect for seasonal gatherings or an indulgent dessert, these cookies offer a perfect balance of warm spices, fruity cider flavor, and sweet caramel decadence.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: About 24 whoopie pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Whoopie Pie Cookies
- 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
- 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
Apple Cider Buttercream
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup reduced apple cider
- 1 tsp vanilla extract
- Pinch of salt
Caramel Filling and Garnish
- ½ cup store-bought caramel sauce (or homemade)
- Pinch of flaky sea salt (optional)
Instructions
- Prepare the Reduced Apple Cider: Pour 1 cup of apple cider into a small saucepan, bring it to a boil over medium-high heat, then reduce to medium and simmer until thickened and reduced to ¼ cup, about 15-20 minutes. Set aside to cool completely. This concentrated cider is key for flavoring both the cookies and buttercream.
- Make the Whoopie Pie Cookies: Preheat 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 until well combined.
- Cream the Butter and Sugar: Using an electric mixer, beat the softened butter and brown sugar in a large bowl until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, and beat until fully incorporated.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and the wet ingredients (reduced apple cider and milk) to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing.
- Bake the Cookies: Drop rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart. Bake for 12-15 minutes or until the cookies spring back lightly when touched. Allow to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Apple Cider Buttercream: Beat softened butter in a large bowl until fluffy. Gradually add powdered sugar, mixing until smooth. Add reduced apple cider, vanilla, and salt, and beat until smooth and pipeable. Adjust consistency with milk or powdered sugar as needed.
- Assemble the Whoopie Pies: Match cooled cookies by size. Spread or pipe about 2 tablespoons of buttercream on one cookie’s flat side. Drizzle caramel sauce over the buttercream, then sandwich with the matching cookie and gently press together.
- Final Caramel Drizzle: For an extra indulgent touch, drizzle more caramel sauce over each assembled whoopie pie and sprinkle with flaky sea salt if desired.
Notes
- Reducing the apple cider intensifies its flavor and concentrates sweetness.
- Ensure cookies are completely cooled before assembly to prevent melting the buttercream.
- Store-bought caramel sauce works well, but homemade caramel sauce can elevate flavor.
- Pinch of flaky sea salt is optional but adds a nice contrast to the sweetness.
- These whoopie pies can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
Keywords: apple cider cookies, whoopie pies, caramel filling, fall desserts, spiced cookies, buttercream filling
