Apple Cider Whoopie Pie Cookies – Soft, Spiced & Filled with Caramel
Fall in love with these Apple Cider Whoopie Pie Cookies with Caramel! Soft, spiced cookies sandwich a luscious caramel filling, creating the ultimate cozy dessert for autumn. Perfect for parties, holiday gatherings, or anytime you want a sweet, seasonal treat that’s irresistibly delicious.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Spatula for folding
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling racks
- Piping bag or spoon for filling
- Optional: cookie scoop for uniform size
Ingredients
Cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) apple cider (reduce slightly for concentrated flavor)
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Caramel Filling:
- 1/2 cup (100 g) brown sugar
- 4 tbsp (60 g) unsalted butter
- 2–3 tbsp heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt (optional; for salted caramel)
Optional Add-ins/Toppings:
- Chopped nuts (pecans, walnuts, or almonds)
- Chocolate drizzle
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, beat butter and sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract, followed by apple cider.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Fold Dry into Wet: Gently fold dry ingredients into wet mixture until just combined.
- Shape Cookies: Use a cookie scoop or spoon to portion batter onto prepared baking sheets, spacing evenly. Flatten slightly if desired.
- Bake: Bake 12–15 minutes, until edges are lightly golden but centers remain soft. Cool completely on racks.
- Prepare Caramel Filling: Melt butter with brown sugar and cream in a small saucepan over low heat. Stir until smooth. Remove from heat, add vanilla and salt, and cool slightly until pipeable.
- Assemble Whoopie Pies: Pipe or spoon caramel onto the flat side of one cookie. Top with a second cookie to create a sandwich. Chill briefly to set filling.
- Serve & Enjoy: Dust with powdered sugar, drizzle chocolate, or sprinkle nuts if desired.
Notes
- Apple Cider: Reduce slightly to intensify flavor without adding extra liquid.
- Cooling: Allow cookies to cool completely to prevent caramel from melting.
- Storage: Store in an airtight container at room temperature for 3–4 days or refrigerate up to a week. Freeze individually for up to 2 months.
- Flavor Variations: Pumpkin cider, chocolate cookies, salted caramel, mini whoopie pies, or nutty additions.
- Baking Tips: Uniform cookie sizes ensure even baking. Use quality butter and fresh spices for the best flavor. Chill pies briefly after assembly for neat, stable sandwiches.
- Dietary Adjustments: Gluten-free flour and plant-based butter can be substituted for dietary needs.