Apple Cider Whoopie Pies Recipe
Introduction
These Apple Cider Whoopie Pies are a cozy treat perfect for fall or any time you crave a spiced, soft cookie sandwich. Infused with warm spices and apple cider reduction, they’re topped with a choice of bourbon caramel buttercream or brown sugar cream cheese icing for extra indulgence.
Ingredients
- 2 cups apple cider reduced to 1/4 cup
- ½ cup unsalted butter, room temperature, divided (6 tablespoons for the dough and 2 tablespoons melted for brushing the baked cookies)
- 1 ¾ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ½ teaspoon nutmeg
- ½ cup granulated sugar
- ¼ cup plus 2 teaspoons brown sugar, light or dark, packed
- ¼ cup apple butter or applesauce
- 2 eggs
- ¼ teaspoon vanilla
For the Cinnamon Sugar Coating:
- 3 tablespoons butter, melted
- ¼ cup sugar
- ½ teaspoon cinnamon
For the Bourbon Caramel Buttercream (if using):
- ½ cup unsalted butter, room temperature
- 1 ¼ – 1 ½ cups powdered sugar, sifted (add gradually until desired consistency)
- 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce, cooled to room temperature
- 1 pinch salt
For the Brown Sugar Cream Cheese Icing (if using):
- 4 ½ ounces cream cheese, room temperature
- 3 tablespoons butter, room temperature
- 2 tablespoons brown sugar, light or dark
- 2 cups powdered sugar, sifted, plus more if needed
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Step 1: Preheat oven to 350°F. In a medium saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to 1/4 cup, about 30-35 minutes. Set aside to cool. Line two baking sheets with parchment paper.
- Step 2: In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Step 3: In a large bowl or mixer, beat 6 tablespoons of butter with granulated sugar and brown sugar on medium speed until combined. Scrape down the sides, then add vanilla and eggs, mixing well.
- Step 4: Add the cooled apple cider and apple butter or applesauce. On low speed, gradually mix in the flour mixture until just combined.
- Step 5: Drop mounds of dough about 1 ½ tablespoons each, spaced 3 inches apart on the baking sheets. Rotate pans halfway through baking. Bake for 11-13 minutes or until cookies spring back when lightly touched.
- Step 6: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Brush with the reserved 2 tablespoons of melted butter and sprinkle or toss in the cinnamon sugar coating. Let cool completely.
- Step 7: Prepare your choice of filling:
- Bourbon Caramel Buttercream: Beat butter and salt on medium speed for 2-3 minutes until light and fluffy. Add bourbon caramel and mix well. Gradually add powdered sugar while mixing on low until smooth and desired consistency is reached.
- Brown Sugar Cream Cheese Icing: In a mixer, beat cream cheese and butter on medium speed for 1 minute. Add brown sugar and beat another minute. Mix in vanilla, then gradually add powdered sugar on low until thick. Adjust thickness if necessary.
- Step 8: Spread or pipe about 1 ½ tablespoons of filling on one cookie, add a teaspoon of bourbon caramel if desired, and sandwich with another cookie.
- Step 9: Refrigerate assembled whoopie pies for 30 minutes before serving for best texture.
Tips & Variations
- Use apple butter if you prefer a richer apple flavor; applesauce works well for a lighter option.
- For a non-alcoholic version, omit the bourbon caramel or substitute with plain caramel sauce.
- Make the cookies a day ahead and store in an airtight container for fresher flavor.
Storage
Store whoopie pies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfilled cookies for up to 2 months; thaw and fill before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular apple juice instead of apple cider?
Apple cider has a richer, spiced flavor and is less sweet than apple juice, but you can substitute apple juice if needed. You may want to add a pinch of cinnamon and nutmeg to maintain the warm spice profile.
How do I prevent the fillings from making the cookies soggy?
Make sure the cookies are completely cooled before filling. Refrigerate the assembled whoopie pies to help the frosting set and reduce moisture transfer between the filling and cookies.
Print
Apple Cider Whoopie Pies Recipe
- Total Time: 55 minutes
- Yield: 12 whoopie pies (24 cookies) 1x
Description
These Apple Cider Whoopie Pies are a delightful fall treat featuring soft spiced cookies infused with reduced apple cider and warm spices, sandwiched with either a rich Bourbon Caramel Buttercream or a tangy Brown Sugar Cream Cheese Icing. Perfectly coated with cinnamon sugar, these whoopie pies offer a comforting and festive flavor combination that’s ideal for autumn gatherings.
Ingredients
Scale
For the Apple Cider Whoopie Pies
- 2 cups apple cider, reduced to 1/4 cup
- ½ cup unsalted butter, room temperature, divided (6 tablespoons for the dough and 2 tablespoons melted for brushing the baked cookies)
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ginger
- ½ teaspoon nutmeg
- ½ cup granulated sugar
- ¼ cup plus 2 teaspoons brown sugar, light or dark, packed
- ¼ cup apple butter or applesauce
- 2 large eggs
- ¼ teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 3 tablespoons butter, melted
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
For the Bourbon Caramel Buttercream (optional)
- ½ cup unsalted butter, room temperature
- 1 ¼ to 1 ½ cups powdered sugar, sifted (add gradually until desired consistency is reached)
- 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce, cooled to room temperature
- 1 pinch of salt
For the Brown Sugar Cream Cheese Icing (optional)
- 4 ½ ounces cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 2 tablespoons brown sugar, light or dark
- 2 cups powdered sugar, sifted, plus more if needed
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Reduce the Apple Cider: Preheat the oven to 350°F (175°C). In a medium saucepan, bring 2 cups of apple cider to a boil over medium-high heat, then reduce to medium and simmer until reduced to 1/4 cup, about 30-35 minutes. Set aside to cool.
- Prepare Baking Sheets: Line two baking sheets with parchment paper for easy removal and cleanup.
- Sift Dry Ingredients: In a medium bowl, sift together 1 ¾ cups flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ¼ teaspoon ginger, and ½ teaspoon nutmeg.
- Mix Wet Ingredients and Butter: In a large bowl or stand mixer, beat 6 tablespoons of unsalted butter with ½ cup granulated sugar and ¼ cup plus 2 teaspoons brown sugar on medium speed until combined. Scrape the bowl, then add ¼ teaspoon vanilla extract followed by 2 eggs, mixing well.
- Add Apple Ingredients: Mix in the cooled reduced apple cider and ¼ cup apple butter or applesauce on low speed until incorporated.
- Combine Flour Mixture: On low speed, gradually add the sifted dry ingredients to the wet mixture until just combined, taking care not to overmix.
- Shape Cookies: Using a spoon, scoop out mounds of dough about 1 ½ tablespoons each and place them 3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes, rotating the pans halfway through. Cookies are done when they spring back lightly to the touch.
- Cool and Coat: Let the cookies cool on the baking sheet for 5 minutes before transferring to wire racks. Brush each cookie with the reserved 2 tablespoons of melted butter, then sprinkle or toss them in the cinnamon sugar mixture (3 tablespoons melted butter, ¼ cup sugar, ½ teaspoon cinnamon).
- Cool Completely: Allow cookies to cool fully on wire racks before assembling the whoopie pies.
- Make Bourbon Caramel Buttercream (optional): In the bowl of a mixer with a whisk attachment, beat ½ cup room temperature butter and a pinch of salt on medium for 2-3 minutes until fluffy. Add 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce and mix to incorporate. Gradually add 1 ¼ to 1 ½ cups sifted powdered sugar on low speed until smooth and desired consistency is reached. Adjust thickness with additional powdered sugar or a splash of milk/heavy cream as needed.
- Make Brown Sugar Cream Cheese Icing (optional): In a mixing bowl with a paddle attachment, beat 4 ½ ounces room temperature cream cheese and 3 tablespoons butter on medium speed for 1 minute until smooth. Add 2 tablespoons brown sugar and mix another minute. Stir in ½ teaspoon vanilla extract. On low speed, gradually add 2 cups powdered sugar until thick enough to pipe or spread. Add more powdered sugar if necessary.
- Assemble Whoopie Pies: Spread about 1 ½ tablespoons of either the Bourbon Caramel Buttercream or Brown Sugar Cream Cheese Icing on one cooled cookie, add a teaspoon of Bourbon Caramel if desired, then sandwich with another cookie.
- Chill Before Serving: Refrigerate assembled whoopie pies for 30 minutes to set the filling before serving.
Notes
- Make sure the reduced apple cider is completely cooled before adding it to the batter to avoid melting the butter.
- The melted butter brush and cinnamon sugar coating add extra flavor and keep the cookies moist.
- You can substitute applesauce for apple butter if preferred for a lighter option.
- Allow cream cheese and butter to come to room temperature for smoother icing consistency.
- Refrigerate whoopie pies before serving to help the filling set and enhance flavors.
- Bourbon Caramel Sauce adds depth; omit or substitute if avoiding alcohol.
- Prep Time: 40 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cider whoopie pies, fall desserts, spiced cookies, bourbon caramel buttercream, cream cheese icing, cinnamon sugar
