Description
These Apple Cider Whoopie Pies combine soft, spiced cake-like cookies with a creamy apple cider filling for a delightful autumn-inspired treat. Perfect for fall gatherings or a cozy dessert, these whoopie pies offer a balance of sweet and tangy flavors with warm cinnamon notes.
Ingredients
Scale
For the Whoopie Pies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1/3 cup apple cider
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 3 tablespoons apple cider
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the unsalted butter and granulated sugar. Continue mixing until the mixture is light and fluffy, which should take about 3 minutes.
- Add eggs: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to fully combine.
- Mix in wet ingredients: Add the apple cider and vanilla extract to the wet mixture, stirring until fully incorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently and just until combined, taking care not to overmix to maintain the batter’s light texture.
- Shape cookies: Using a tablespoon, drop dollops of batter onto the prepared baking sheets. Space them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies for 11 to 13 minutes in the preheated oven. They are done when the edges begin to brown slightly and the centers spring back when lightly touched.
- Cool cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
- Prepare filling: In a bowl, beat the butter until creamy. Gradually add the powdered sugar while continuing to beat until smooth and fluffy.
- Add filling flavorings: Add the apple cider, vanilla extract, and a pinch of salt to the butter and sugar mixture. Beat until the filling is light, creamy, and fully combined.
- Assemble whoopie pies: Once the cookies are fully cooled, spread or pipe a generous amount of filling onto the flat side of one cookie. Top it with another cookie to form a sandwich.
- Repeat assembling: Continue assembling the remaining cookies and filling until all whoopie pies are made. Serve and enjoy!
Notes
- Ensure the butter is at room temperature for easier mixing and a smoother batter and filling.
- Be careful not to overmix the batter to keep the whoopie pies tender and soft.
- If apple cider is not available, a mixture of apple juice and a bit of lemon juice can be used as a substitute, but the flavor may be slightly different.
- These whoopie pies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For extra festive appeal, sprinkle the filling with a dusting of cinnamon before sandwiching the cookies.
