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Apple Cider Whoopie Pie Cookies with Caramel

Apple Cider Whoopie Pie Cookies with Caramel

5 from 44 votes
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 12 whoopie pies servings
Ingredients Method

Ingredients
  

Apple Cider Cookies
  • 1 cup apple cider (240 mL) — reduced to 1/3 cup (80 mL) then cooled completely
  • 2 cups all-purpose flour (250 g) — spooned and leveled
  • 1 teaspoon baking powder (4 g) — leavening
  • 1/2 teaspoon baking soda (2.5 g) — leavening
  • 1/2 teaspoon fine salt (3 g) — balances the sweetness
  • 1 teaspoon ground cinnamon (3 g) — warm spice
  • 1/4 teaspoon ground nutmeg (0.5 g) — adds depth
  • 1/2 cup unsalted butter (113 g) — softened
  • 3/4 cup packed light brown sugar (150 g) — firmly packed
  • 1 large egg (about 50 g without shell) — preferably room temperature
  • 1 teaspoon vanilla extract (5 mL) — adds flavor
Caramel Filling
  • 1/2 cup unsalted butter (113 g) — softened
  • 1 cup powdered sugar (120 g) — sifted if lumpy
  • 1/3 cup prepared caramel sauce (105 g) — cooled to room temperature
  • 1/2 teaspoon vanilla extract (2.5 mL) — adds flavor
  • 1/8 teaspoon fine salt (0.75 g) — balances the caramel

Method
 

Method
  1. Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook for about 12 to 15 minutes, stirring occasionally, until approximately 1/3 cup (80 mL) remains. Transfer to a bowl and cool completely. The reduction should be concentrated but still fluid.
  2. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any visible lumps in the brown sugar before adding it later.
  4. In a large bowl, beat the softened butter and brown sugar on medium speed for about 2 minutes, until smooth and creamy. The mixture should look slightly fluffy but not overly airy.
  5. Beat in the egg and vanilla until incorporated: Slowly add the completely cooled cider reduction and mix until smooth. The mixture may look slightly separated at first, but it should come together as the dry ingredients are added.
  6. Add the dry ingredients and mix on low speed just until no dry flour remains. Do not overmix. The batter should be thick, soft, and scoopable, similar to a thick cake batter.
  7. Scoop the batter into 24 portions, about 1 1/2 tablespoons each, onto the prepared baking sheets. Leave about 2 inches between portions so they can spread slightly.
  8. Bake for 10 to 12 minutes, until the tops spring back lightly when touched and the edges look set. The cookies should remain soft and cake-like rather than developing crisp edges.
  9. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Allow them to cool completely before filling. Warm cookies can soften or melt the caramel frosting.
  10. Beat the softened butter in a clean bowl on medium speed for about 1 minute, until smooth. Add the powdered sugar gradually and beat until creamy. Add the caramel sauce, vanilla, and salt, then beat for another 1 to 2 minutes until smooth and fluffy. If the filling seems too soft, refrigerate it for 10 minutes.
  11. Pair the cooled cookies by similar size: Spread or pipe about 2 tablespoons of caramel filling onto the flat side of 12 cookies. Place the remaining cookies on top and gently press until the filling reaches near the edges without squeezing out excessively.

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