Irresistibly Delicious Caramel Apple Cider Whoopie Pie Cookies
Delicious Caramel Apple Cider Whoopie Pie Cookies capture the essence of fall with warm spices and caramel frosting, making them a perfect autumn treat.
Print
Pin
Servings: 12 cookies
Calories: 180kcal
Equipment
- Saucepan
- Baking Sheets
- Parchment paper
- large bowl
- Mixer
- Cookie Scoop
- Wire Rack
- piping bag
Ingredients
For the Cookie Base
- 1 cup Apple Cider Reduce to intensify taste.
- 2 cups All-Purpose Flour Spoon and level for accuracy.
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda Balances acidity.
- 2 teaspoons Ground Cinnamon Adds warm sweetness.
- 1 teaspoon Ground Ginger Can be swapped with cardamom.
- 1 teaspoon Ground Nutmeg Provides depth and warmth.
- 1/2 teaspoon Salt Enhances overall flavors.
- 1/2 cup Unsalted Butter Softened to room temperature.
- 3/4 cup Granulated Sugar Contributes to structure.
- 3/4 cup Brown Sugar Light or dark both work.
- 1/2 cup Vegetable Oil Can substitute with coconut oil.
- 1/2 cup Unsweetened Applesauce Can be replaced with mashed bananas.
- 2 large Large Eggs Should be at room temperature.
- 1 teaspoon Pure Vanilla Extract Always use pure for best results.
For the Caramel Frosting
- 2 cups Confectioners’ Sugar Sweetens and creates a smooth texture.
- 1/2 cup Unsalted Butter Softened for easy mixing.
- 1 teaspoon Ground Cinnamon Optional for added flavor.
- 1/4 cup Reduced Apple Cider Ensure it’s cool before use.
- 1 teaspoon Vanilla Extract Enhances creamy taste.
Optional Topping
- 2 tablespoons Cinnamon Sugar For decoration before serving.
Instructions
How to Make Delicious Caramel Apple Cider Whoopie Pie Cookies
- Begin by boiling the apple cider in a saucepan over medium heat until it reduces to 1/2 cup. Let it cool before using.
- Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
- In a separate bowl, cream the softened unsalted butter with granulated sugar and brown sugar until fluffy.
- Stir in the vegetable oil, unsweetened applesauce, large eggs, pure vanilla extract, and the cooled reduced cider.
- Slowly add the dry ingredients into the wet mix, gently stirring until just combined.
- Using a cookie scoop, drop mounds of dough onto the lined baking sheets, spacing them about 3 inches apart.
- Bake for 12-14 minutes, until the edges are lightly browned and the tops spring back when touched.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- For the frosting, beat softened butter until smooth, then gradually add confectioners’ sugar, ground cinnamon, reduced cider, and vanilla extract.
- Choose cookies of similar sizes, spread or pipe the caramel filling on one flat side, and sandwich it with another cookie.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition
Serving: 1cookie | Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 150mg | Sugar: 12g | Vitamin A: 300IU | Calcium: 20mg | Iron: 0.5mg