Description
Homemade apple cider whoopie pies combine seasonal spices with creamy filling between two tender cake-like cookies. Fall dessert lovers will enjoy this classic New England treat that brings comfort and sweet nostalgia to the table.
Ingredients
Scale
- 2 cups (473 ml/16 fl oz) apple cider (reduced to ¼ cup or 59 ml)
- 1 ¾ cups (220 g) flour
- 2 eggs
- ½ cup (113 g/4 oz) unsalted butter, divided
- ½ cup (100 g) granulated sugar
- 4 ½ oz (128 g) cream cheese
- 1 ¼–1 ½ cups (150–180 g) powdered sugar
- ¼ cup plus 2 tsp (55 g) brown sugar (packed)
- ¼ cup (60 ml/2 fl oz) apple butter or applesauce
- ¼ cup (50 g) sugar for coating
- 3 tbsps (43 g) butter for coating
- 2 tbsps plus 2 tsp Bourbon Caramel Sauce
- 2 tbsps (25 g) brown sugar
- 1 ½ tsp cinnamon
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp ginger
- ½ tsp nutmeg
- ½ tsp vanilla extract
- ½ tsp cinnamon for coating
- ½ tsp vanilla extract
- 2 pinches salt
Instructions
- Cider Reduction: Simmer apple cider in a saucepan until concentrated to approximately 1/4 cup, then allow to cool completely.
- Dry Ingredient Preparation: Sift flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a medium bowl.
- Wet Mixture Blending: Cream butter with granulated and brown sugars until light and airy, then mix in vanilla and eggs until fully incorporated.
- Batter Composition: Fold in cooled apple cider and apple butter, then gently integrate dry ingredients until just combined to maintain a tender crumb.
- Cookie Placement: Line baking sheets with parchment paper and drop tablespoon-sized dough mounds, spacing evenly to allow proper spreading.
- Baking Process: Preheat oven to 350°F and bake cookie cakes for 11-13 minutes until edges turn golden and centers spring back when touched.
- Initial Cooling: Transfer cookies to a wire rack, brushing tops with melted butter and sprinkling with cinnamon sugar while warm.
- Filling Preparation: Choose between bourbon caramel buttercream or brown sugar cream cheese icing by whipping butter or cream cheese and gradually mixing in respective ingredients.
- Assembly and Finishing: Generously spread chosen filling between cooled cookie cakes, optionally drizzling with extra bourbon caramel, then chill for 30 minutes to set and meld flavors.
Notes
- Reduce Cider Carefully: Concentrate apple cider slowly to intensify flavor and prevent burning, ensuring only 1/4 cup remains for rich, deep taste.
- Avoid Overmixing Dough: Stir dry ingredients just until combined to maintain soft, tender cookie texture and prevent tough, dense results.
- Butter Temperature Matters: Use room temperature butter for smoother creaming, which creates better cookie cake structure and more consistent baking.
- Cooling is Crucial: Let cookies cool completely before filling to prevent icing from melting and ensure clean, professional-looking whoopie pies.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg