Apple 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
Scale
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
