Apple Cider Whoopie Pies
Flavorful whoopie pies made with spiced apple cider and filled with cream cheese icing, perfect for fall gatherings.
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).
Notes
Keep the whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Layer them with parchment paper to avoid sticking. For variations, use gluten-free flour or try a vegan option by replacing butter with coconut oil and using flax eggs.