Description

Soft, cinnamon-spiced cookies brushed with butter, rolled in cinnamon sugar, and sandwiched with a luscious filling—either Bourbon Caramel Buttercream or Brown Sugar Cream Cheese. These Apple Cider Whoopie Pies capture the cozy flavors of fall with reduced apple cider, warm spices, and fluffy cookie layers perfect for seasonal gatherings or indulgent treats.

Ingredients

Scale

Cookies:

2 cups (480 ml) apple cider, reduced to ¼ cup (60 ml)
½ cup (113 g) unsalted butter, divided (6 tbsp for dough, 2 tbsp melted for brushing)
1¾ cups (220 g) all-purpose flour
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
1½ tsp cinnamon
¼ tsp ginger
½ tsp nutmeg
½ cup (100 g) granulated sugar
¼ cup + 2 tsp (60 g) brown sugar, packed
¼ cup (60 g) apple butter or applesauce
2 large eggs
¼ tsp vanilla extract

Cinnamon Sugar Coating:

3 tbsp (43 g) butter, melted
¼ cup (50 g) sugar
½ tsp cinnamon

Bourbon Caramel Buttercream (optional):

½ cup (113 g) unsalted butter, room temp
1¼–1½ cups (150–180 g) powdered sugar, sifted
2 tbsp + 2 tsp Bourbon Caramel Sauce, cooled
Pinch salt

Brown Sugar Cream Cheese Icing (optional):

4½ oz (128 g) cream cheese, room temp
3 tbsp (43 g) butter, room temp
2 tbsp (24 g) brown sugar
2 cups (240 g) powdered sugar, sifted
½ tsp vanilla extract
Pinch salt

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Instructions

Reduce Cider: Boil apple cider over medium-high heat until reduced to ¼ cup, about 30–35 minutes. Cool.
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Cream Butter & Sugars: In another bowl, beat 6 tbsp butter with granulated and brown sugar until fluffy. Add vanilla, eggs, cooled cider, and apple butter/applesauce.
Combine: Add dry ingredients and mix until just combined.
Bake: Scoop 1½ tbsp mounds onto lined baking sheets, 3 inches apart. Bake at 350°F (175°C) for 11–13 minutes, until cookies spring back when touched.
Coat in Cinnamon Sugar: Cool cookies 5 minutes, brush with 2 tbsp melted butter, and roll in cinnamon sugar. Cool completely.
Make Filling:
- Buttercream: Beat butter and salt until fluffy, add caramel, then powdered sugar to desired consistency.
- Cream Cheese Icing: Beat cream cheese and butter until smooth, add brown sugar and vanilla, then powdered sugar until thick.
Assemble: Spread or pipe filling on half the cookies, top with remaining cookies. Optional: add 1 tsp caramel in the center before closing. Chill 30 minutes before serving.

Notes

Reducing cider intensifies flavor—don’t skip it.

Use applesauce if you don’t have apple butter.

Store unassembled cookies at room temp, fillings in fridge, and assemble before serving for best texture.

Can be made alcohol-free by omitting bourbon in the caramel.

Prep Time: 45 minutes (plus cooling)
Cook Time: 13 minutes per batch
Category: Desserts
Method: Baking
Cuisine: Française