Description
Homemade apple cider whoopie pies blend classic fall flavors with irresistible charm. Spiced cake rounds sandwich creamy filling, delivering pure autumn comfort that will make seasonal celebrations deliciously memorable.
Ingredients
Scale
Main Ingredients:
- 2 cups apple cider (reduced to ¼ cup or 59 milliliters)
- 1 ¾ cups flour (220 grams)
- 2 eggs
- ½ cup unsalted butter (113 grams), divided
- ½ cup granulated sugar (100 grams)
Spices and Seasonings:
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon vanilla extract
Additional Ingredients:
- ¼ cup plus 2 teaspoons brown sugar (packed) (55 grams)
- ¼ cup apple butter or applesauce (60 milliliters)
- ¼ cup sugar (50 grams) for coating
- 3 tablespoons butter (43 grams) for coating
- ½ teaspoon cinnamon for coating
- 1 ¼–1 ½ cups powdered sugar (150–180 grams)
- 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce
- 4 ½ ounces cream cheese (128 grams)
- 2 tablespoons brown sugar (25 grams)
- ½ teaspoon vanilla extract
- 2 pinches salt
Instructions
- Heat the oven to 350°F and reduce apple cider in a saucepan until concentrated, allowing it to cool completely after reaching approximately 1/4 cup volume.
- Prepare baking sheets with parchment paper and sift together dry ingredients including flour, spices, leavening agents, and salt in a separate mixing bowl.
- Cream butter with granulated and brown sugars until light and fluffy, then incorporate vanilla extract and eggs, mixing thoroughly.
- Fold in the cooled apple cider and apple butter, ensuring even distribution throughout the mixture.
- Gradually integrate the sifted dry ingredients into the wet mixture, stirring until just combined to maintain a soft, tender texture.
- Portion dough onto prepared baking sheets using a tablespoon, spacing mounds evenly to allow proper spreading during baking.
- Bake the cookie cakes for 11-13 minutes, watching for edges to turn golden and centers to spring back when gently pressed.
- Transfer cookies to a wire rack, brushing tops with melted butter and sprinkling with cinnamon sugar while still warm.
- Allow cookies to cool completely before preparing the filling, selecting either bourbon caramel buttercream or brown sugar cream cheese icing.
- For buttercream, whip butter until fluffy, then gradually incorporate bourbon caramel and powdered sugar, adjusting consistency as needed.
- For cream cheese icing, blend cream cheese and butter smoothly, then mix in brown sugar, vanilla, and powdered sugar until thick and spreadable.
- Assemble whoopie pies by generously spreading filling between two cooled cookie cakes, optionally adding an extra drizzle of bourbon caramel.
- Chill assembled whoopie pies for 30 minutes to set the filling and enhance flavor melding before serving.
Notes
- Master the apple cider reduction technique by simmering it down to concentrate intense autumn flavors in your whoopie pies.
- Create consistent cookie sizes using a 1 1/2 tablespoon scoop to ensure even baking and professional-looking results.
- Give cookies enough breathing room on baking sheets, spacing them 3 inches apart prevents spreading and maintains perfect circular shapes.
- Brush warm cookies with melted butter and sprinkle cinnamon sugar for an extra layer of delectable, crispy sweetness.
- Control moisture by completely cooling cookies before adding creamy filling to prevent structural collapse or soggy textures.
- Optional bourbon caramel or cream cheese icing transforms these treats from delightful to absolutely decadent dessert experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg