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–+ servings
Apple Cider Whoopie Pie Cookies

Warm and Scrumptious Apple Cider Whoopie Pie Cookies

Delight in the flavors of autumn with these Apple Cider Whoopie Pie Cookies, perfect for any fall gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Swap with gluten-free blend for gluten-free option.
  • 1 teaspoon Baking Soda No substitutes available.
  • 2 teaspoons Ground Cinnamon Pumpkin pie spice can be used for a twist.
  • 1/2 teaspoon Ground Nutmeg Optional if you're in a pinch.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1/2 cup Unsalted Butter (softened) Consider margarine as an alternative.
  • 1 cup Brown Sugar White sugar may alter the chewiness.
  • 2 Large Eggs Use flaxseed meal or applesauce as a substitute if needed.
  • 1 cup Apple Cider You can use apple juice if necessary.
  • 1 teaspoon Vanilla Extract Opt for pure extract for the best results.
For the Caramel Filling
  • 1/2 cup Unsalted Butter Provides a rich base for the filling.
  • 1 cup Brown Sugar Ensures a delightful gooey texture.
  • 1/2 cup Heavy Cream Stir continuously while boiling.
  • 1 teaspoon Vanilla Extract Choose pure for optimal taste.

Equipment

  • mixing bowl
  • electric mixer
  • cookie scoop
  • Baking sheets
  • parchment paper
  • Saucepan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
  3. In a separate bowl, beat softened unsalted butter and brown sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs, apple cider, and vanilla extract to the butter mixture and blend until smooth, about 1-2 minutes.
  5. Fold the dry ingredients into the wet mixture carefully until just combined.
  6. Drop rounded dollops of dough onto prepared baking sheets, leaving 2 inches of space between each cookie.
  7. Bake for 12-15 minutes, until edges are golden brown and centers are soft. Cool on the sheets for a few minutes.
  8. Prepare the caramel filling by melting unsalted butter in a saucepan, then stir in brown sugar and heavy cream, boiling for 3-5 minutes.
  9. Once cookies are cool, spread caramel filling on one cookie and sandwich it with another cookie, flat side down.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For best results, measure ingredients precisely and avoid overmixing the dough.

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