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Apple Cider Whoopie Pies

Apple Cider Whoopie Pies

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Apple Cider Whoopie Pies are the perfect way to celebrate autumn! These delectable sandwich cookies are filled with creamy apple cider buttercream and drizzled with caramel, making them an irresistible treat for cozy gatherings or a sweet afternoon snack. Infused with warm spices, each bite captures the essence of fall. Easy to make and delightful to serve, these whoopie pies are sure to become a seasonal favorite that friends and family will love.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1 large egg (room temperature)
  • 1 cup apple cider (reduced to ¼ cup)
  • ½ cup whole milk
  • ½ cup unsalted butter (for buttercream), softened
  • 3 cups powdered sugar
  • ¼ cup reduced apple cider (for buttercream)
  • 1 tsp vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • ½ cup store-bought caramel sauce
  • Pinch of flaky sea salt (optional)

Instructions

  1. Begin by reducing the apple cider in a saucepan over medium heat until it thickens to about a quarter cup. Allow it to cool.
  2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  3. In one bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, cream together the softened butter and brown sugar until fluffy.
  4. Mix in the egg and cooled apple cider reduction before alternating in the dry ingredients and milk until just combined.
  5. Scoop tablespoon-sized rounds onto prepared sheets and bake for 10-12 minutes until firm. Cool completely on a wire rack.
  6. For the buttercream, beat softened butter until smooth, then mix in powdered sugar followed by reduced apple cider and vanilla until fluffy.
  7. Assemble by pairing cookie halves and filling them with buttercream and caramel sauce.

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