Apple Cider Whoopie Pie Cookies Recipe
Introduction
Apple Cider Whoopie Pie Cookies are a delightful twist on classic whoopie pies, infused with the warm, spiced flavor of apple cider. These soft, cake-like cookies sandwich a creamy filling, making them perfect for an autumn treat or cozy dessert.
Ingredients
- 1 cup apple cider
- 2 ½ cups all-purpose flour
- Cream filling (such as marshmallow or buttercream)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, prepare your apple cider cookie batter by combining the apple cider with the dry ingredients until smooth.
- Step 2: Drop spoonfuls of batter onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12-15 minutes or until the cookies are set and spring back lightly when touched.
- Step 3: Allow the cookies to cool completely on a wire rack before assembling.
- Step 4: Spread a generous layer of cream filling on the flat side of one cookie and top with another to create a sandwich. Press gently to adhere.
Tips & Variations
- Simmer the apple cider before adding it to concentrate the flavor and reduce excess liquid.
- Add a pinch of cinnamon or nutmeg to the batter for an extra spice kick.
- Use cream cheese frosting as an alternative to traditional cream filling for a tangy contrast.
Storage
Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days. If storing unassembled, keep cookies and filling separate. To serve, bring to room temperature for soft, flavorful treats.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cookies ahead of time?
Yes, you can bake the cookies up to 2 days in advance and store them in an airtight container at room temperature. Assemble with filling just before serving for the freshest texture.
What can I use if I don’t have apple cider?
You can substitute apple juice simmered with a pinch of cinnamon and cloves to mimic the spiced flavor of apple cider in this recipe.
PrintApple Cider Whoopie Pie Cookies Recipe
Delight in the comforting flavors of fall with these Apple Cider Whoopie Pie Cookies. Soft, spiced cookies infused with apple cider are baked to perfection and generously filled with a creamy, sweet filling to create a nostalgic and delightful treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 12 whoopie pie cookies (makes 24 cookie halves) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies
- 1 cup apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cream Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Instructions
- Reduce Apple Cider: Pour 1 cup of apple cider into a small saucepan and simmer over medium heat until it reduces to about 1/4 cup, concentrating the flavor and thickening it slightly. Let it cool completely.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening agent.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes. Add the egg and vanilla extract, mixing until combined.
- Combine Ingredients: Gradually add the reduced apple cider and dry ingredients alternately to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the dough.
- Bake Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop tablespoon-sized scoops of batter onto the sheets, spaced about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the tops spring back when touched. Remove from oven and let cool completely on wire racks.
- Make Cream Filling: Beat the softened butter until smooth, then gradually add powdered sugar, vanilla extract, and heavy cream. Beat until the filling is light and fluffy, adding more cream if necessary to reach sandwich spread consistency.
- Assemble Whoopie Pies: Once cookies are completely cooled, spread a generous dollop of cream filling on the flat side of one cookie and sandwich it with another cookie, pressing gently to spread the filling to the edges. Repeat with remaining cookies.
- Serve and Enjoy: Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving for the best texture.
Notes
- Reducing the apple cider intensifies the flavor and prevents excess liquid in the dough.
- Ensure cookies are completely cooled before sandwiching to avoid melting the filling.
- You can add chopped nuts or raisins to the batter for added texture if desired.
- Store in an airtight container to keep cookies soft for up to 3 days.
- For a dairy-free filling, substitute butter and cream with vegan alternatives.
Keywords: apple cider, whoopie pie, cookies, fall dessert, spiced cookies, cream filling, autumn baking
