Irresistible Apple Cider Whoopie Pies
How to Make Delicious Apple Cider Whoopie Pies
Apple Cider Whoopie Pies are a delightful treat that combines the flavors of spiced apple cider with soft, cake-like cookies. Filled with rich icing and brushed with a hint of cinnamon sugar, these whoopie pies are perfect for fall gatherings, cozy family nights, or even as a unique dessert for any occasion. With a perfect balance of sweetness and spice, they will surely impress your friends and family.
Why Make This Recipe
This recipe is a fantastic option for anyone looking for a special dessert that celebrates autumn flavors. The use of apple cider brings out a natural sweetness, while the warm spices create a cozy ambiance. Additionally, whoopie pies are fun to make and share. They offer a wonderful mix of textures with their soft cookies and creamy filling, making them a unique alternative to traditional cookies or cakes.
How to Make Apple Cider Whoopie Pies
Ingredients
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For the Cookies:
- 2 cups apple cider (reduced to 1/4 cup)
- ½ cup unsalted butter (room temperature, divided: 6 tablespoons for dough, 2 tablespoons melted for brushing)
- 1 ¾ cups 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 (packed)
- ¼ cup apple butter or applesauce
- 2 eggs
- ¼ teaspoon vanilla
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For the Filling:
- 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
- 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce (optional)
Directions
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Prepare the Apple Cider: Preheat your oven to 350°F. In a medium saucepan, bring the apple cider to a boil. Reduce the heat and simmer until it reduces to only 1/4 cup, about 30-35 minutes. Set it aside to cool.
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Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, and nutmeg).
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Make the Dough: In a large mixing bowl, beat 6 tablespoons of butter with granulated and brown sugar until well combined. Add the vanilla extract and eggs, then the reduced apple cider and apple butter/applesauce. Mix in the dry ingredients until just combined.
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Shape the Cookies: Scoop out dough in mounds of about 1 ½ tablespoons, and space them 3 inches apart on lined baking sheets. Bake for 11-13 minutes, until the cookies spring back when touched.
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Cool and Prepare for Filling: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. Brush the tops with melted butter and sprinkle with cinnamon sugar.
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Make the Filling: In another bowl, mix cream cheese, remaining butter, brown sugar, powdered sugar, vanilla, and a pinch of salt until creamy. Add additional powdered sugar if needed for desired consistency.
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Assemble the Whoopie Pies: Once cookies are cool, spread about 1 ½ tablespoons of the filling between two cookies (drizzle with Bourbon Caramel if desired).
How to Serve Apple Cider Whoopie Pies
These whoopie pies can be enjoyed as a cozy snack with a warm cup of cider or coffee. Consider presenting them on a rustic wooden platter for a charming autumn touch. You can also add a drizzle of Bourbon Caramel sauce over the top for extra flair.
How to Store Apple Cider Whoopie Pies
Keep your whoopie pies in an airtight container at room temperature for up to 3 days. If you need to store them for a longer period, consider refrigerating them, where they can last up to a week. Make sure to layer them with parchment paper to avoid sticking.
Tips to Make Apple Cider Whoopie Pies
- Make sure to let the apple cider reduce fully; this concentrates the flavor.
- Don’t overmix the dough once you’ve added the flour; this will ensure your cookies remain tender.
- For added individual flair, consider mixing in chopped apples or nuts into the filling.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan Option: Replace butter with coconut oil and use flax eggs as an egg substitute.
- Different Flavors: Experiment with different flavored butters or additional spices to customize your filling!
FAQs
1. Can I freeze the whoopie pies?
Yes! You can freeze the assembled whoopie pies for up to 3 months. Just make sure to wrap them tightly in plastic wrap.
2. Can I use homemade apple cider?
Absolutely! Homemade apple cider can add a fresh twist to this recipe.
3. What if I don’t have Bourbon Caramel Sauce?
If you don’t have Bourbon Caramel Sauce, regular caramel sauce or even chocolate ganache can make a fantastic filling addition!
Now that you have this detailed guide, grab your apron and start making these delicious Apple Cider Whoopie Pies to share with loved ones during the cozy fall season! Enjoy every bite!
Apple Cider Whoopie Pies
Ingredients
For the Cookies
- 2 cups apple cider (reduced to 1/4 cup) Reduce apple cider by simmering until it reaches 1/4 cup.
- ½ cup unsalted butter (room temperature, divided: 6 tablespoons for dough, 2 tablespoons melted for brushing)
- 1 ¾ cups 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 brown sugar (packed)
- ¼ cup apple butter or applesauce
- 2 large eggs
- ¼ teaspoon vanilla
For the Filling
- 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
- 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce (optional)
Instructions
Preparation
- Preheat your oven to 350°F.
- In a medium saucepan, bring the apple cider to a boil. Reduce the heat and simmer until it reduces to only 1/4 cup, about 30-35 minutes. Set it aside to cool.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, and nutmeg).
Making the Cookies
- In a large mixing bowl, beat 6 tablespoons of butter with granulated and brown sugar until well combined.
- Add the vanilla extract and eggs, then the reduced apple cider and apple butter/applesauce. Mix in the dry ingredients until just combined.
- Scoop out dough in mounds of about 1 ½ tablespoons, and space them 3 inches apart on lined baking sheets.
- Bake for 11-13 minutes, until the cookies spring back when touched.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
- Brush the tops with melted butter and sprinkle with cinnamon sugar.
Preparing the Filling
- In another bowl, mix cream cheese, remaining butter, brown sugar, powdered sugar, vanilla, and a pinch of salt until creamy.
- Add additional powdered sugar if needed for desired consistency.
Assembly
- Once cookies are cool, spread about 1 ½ tablespoons of the filling between two cookies (drizzle with Bourbon Caramel if desired).
