Description
Apple Cider Whoopie Pies are a delightful fall treat, featuring soft spiced cookies infused with reduced apple cider and layered with either rich Bourbon Caramel Buttercream or a creamy Brown Sugar Cream Cheese Icing. These whoopie pies combine warm spices, sweet caramel, and a tender crumb for a perfect seasonal dessert or snack.
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 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 extract
For the Cinnamon Sugar Coating
- 3 tablespoons butter, melted
- ¼ cup sugar
- ½ teaspoon 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)
- 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce, cooled to room temperature
- 1 pinch salt
For the Brown Sugar Cream Cheese Icing (optional)
- 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
- Preheat and Reduce Apple Cider: Preheat the oven to 350°F (177°C). In a medium saucepan, bring 2 cups of 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 completely.
- Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to evenly blend the spices and leavening agents.
- Cream Butter and Sugars: In a large bowl or electric mixer bowl, beat 6 tablespoons of room temperature butter with granulated sugar and brown sugar on medium speed until combined and creamy. Scrape down the bowl sides as needed.
- Add Wet Ingredients: Mix in the vanilla extract, then add the eggs one at a time mixing well after each. Stir in the cooled reduced apple cider and apple butter or applesauce.
- Incorporate Dry Ingredients: On low speed, gently mix in the sifted dry ingredients until just combined to avoid overmixing.
- Shape Cookies: Drop dough by 1 ½ tablespoon mounds onto parchment-lined baking sheets, spacing them about 3 inches apart for spreading during baking.
- Bake: Bake in the preheated oven for 11-13 minutes, until cookies spring back lightly when touched with a fingertip.
- Cool and Coat: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack. Brush each cookie with the reserved 2 tablespoons of melted butter and sprinkle or toss in the cinnamon sugar coating (3 tablespoons melted butter, ¼ cup sugar, ½ teaspoon cinnamon).
- Cool Completely: Allow the cookies to cool fully on the wire rack before assembling the whoopie pies.
- Prepare Bourbon Caramel Buttercream (Optional): In an electric mixer with the whisk attachment, beat ½ cup butter and a pinch of salt on medium speed for 2-3 minutes until fluffy. Mix in the Bourbon Caramel Sauce, scraping the bowl sides. Gradually add powdered sugar (start with 1 cup) on low speed until smooth; add more sugar or a splash of milk/heavy cream to achieve desired consistency.
- Prepare Brown Sugar Cream Cheese Icing (Optional): In a mixer bowl with paddle attachment, beat 4 ½ oz cream cheese and 3 tablespoons butter for 1 minute. Add 2 tablespoons brown sugar and mix for another minute. Mix in vanilla, then gradually add sifted powdered sugar on low until thick. Adjust consistency as needed.
- Assemble Whoopie Pies: Spread 1 ½ tablespoons of chosen frosting (Bourbon Caramel Buttercream or Brown Sugar Cream Cheese Icing) on one cookie half. Add a teaspoon of Bourbon Caramel if using. Top with another cookie to form a sandwich.
- Chill Before Serving: Refrigerate assembled whoopie pies for at least 30 minutes to set before serving.
Notes
- Prepare Bourbon Caramel Sauce ahead of time so it can cool completely before making the buttercream; extra sauce can be used in other recipes or as a topping.
- Room temperature ingredients ensure smooth batter and frosting consistency.
- Ensure cookies are fully cooled before frosting to prevent melting the icing.
- Substitute apple butter with applesauce if necessary but apple butter adds more depth of flavor.
- If frosting is too thin, add more powdered sugar; if too thick, add a little milk or heavy cream to loosen.
- For storage, keep assembled whoopie pies refrigerated and consume within 3 days for best freshness.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 498 kcal
- Sugar: 60 g
- Sodium: 231 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 74 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg
