Description
These Apple Cider Whoopie Pie Cookies with Caramel offer a delightful fall-inspired treat, combining tender spiced cookies infused with reduced apple cider and a luscious homemade caramel filling. Perfect for cozy gatherings or a sweet seasonal indulgence.
Ingredients
Scale
Apple Cider Whoopie Pie Cookies
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup apple cider, reduced to 1/4 cup
- 1/2 cup buttermilk
Caramel Filling
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, incorporating air for tender cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and smooth.
- Add Liquids: Mix in the reduced apple cider and buttermilk, stirring until well incorporated and the batter is smooth.
- Combine with Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Drop Dough on Sheets: Using a tablespoon, drop dough portions onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 10-12 minutes or until the edges turn lightly golden, indicating they are perfectly cooked while remaining soft inside.
- Cool Cookies: Let the cookies cool slightly on the baking sheets for a few minutes, then transfer to wire racks to cool completely to avoid melting the filling.
- Prepare Caramel Filling: In a medium saucepan over medium heat, melt the butter until fully liquefied.
- Add Brown Sugar: Stir in the packed light brown sugar and cook until the mixture becomes smooth and well combined.
- Whisk in Milk and Flavorings: Slowly whisk in whole milk, vanilla extract, and salt, bring the mixture to a low simmer for a rich caramel base, then remove from heat.
- Add Powdered Sugar: Gradually whisk in the powdered sugar until the caramel filling is smooth, glossy, and thick enough to spread.
- Assemble Whoopie Pies: Once cookies are completely cooled, spread a generous spoonful of caramel filling onto one cookie and sandwich with a second cookie.
- Serve: Serve your delicious Apple Cider Whoopie Pie Cookies with Caramel immediately or store for later enjoyment.
Notes
- Reducing apple cider intensifies its flavor; be sure to simmer gently to avoid burning.
- Allow cookies and caramel to cool properly before assembling to maintain filling consistency.
- For firmer filling, refrigerate the caramel for 10-15 minutes before spreading.
- Store assembled whoopie pies in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
