Apple Cider Whoopie Pie Cookies with Caramel
Apple Cider Whoopie Pie Cookies with Caramel are the perfect treat for anyone who loves a fall-inspired twist on a classic dessert. These soft, cakey cookies are flavored with warm…
By Elizabeth
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Reading time: 7 min
Apple Cider Whoopie Pie Cookies with Caramel are the perfect treat for anyone who loves a fall-inspired twist on a classic dessert. These soft, cakey cookies are flavored with warm apple cider spices and sandwich a luscious caramel filling that adds a sweet and gooey surprise in every bite. They’re like a little hug of autumn in cookie form!
I really love making these when the leaves start to change because the apple and caramel combo feels so cozy and special. What’s fun about these whoopie pies is how soft and pillowy the cookies turn out – they’re not too sweet on their own, but when paired with that rich caramel in the middle, it’s just the right mix. I always find myself sneaking a few before anyone else notices!
These cookies are great to share at a party or to bring along to a potluck because they look fancy but are actually super easy to eat – no forks needed! I like to serve them with a warm cup of tea or cider because it really brings out those apple flavors. If you’re in the mood for a sweet treat that feels homemade and comforting, this recipe is a winner every time.
Key Ingredients & Substitutions
Apple Cider: Reducing apple cider concentrates its flavor and sweetness. If you can’t find fresh cider, try unsweetened apple juice as a substitute—it won’t be as deep but still works well.
Spices: Cinnamon, ginger, cloves, and nutmeg give the cookies their warm fall vibe. Feel free to adjust amounts or replace cloves with allspice if needed.
Butter: Butter adds richness both in the cookie and filling. Using unsalted butter helps control salt, but salted can work if you reduce added salt in dough.
Caramel Sauce: Making caramel at home is rewarding; it’s simply sugar, butter, and cream. If you prefer, store-bought caramel sauce can save time but try to get one that is thick and pourable.
Powdered Sugar: Essential for a smooth, creamy filling. If you want a lighter option, you can reduce the sugar slightly but the filling may be less firm.
How to Get Soft, Fluffy Cookies That Hold Their Shape?
These cookies should be soft and cakey, not thin or crispy. Here’s how to get that perfect texture:
- Reduce apple cider first: Boil it down to concentrate flavor and prevent the batter from becoming too wet.
- Cream butter and sugar well: Beat them together until light and fluffy to trap air.
- Alternate mixing dry and wet: Add flour mixture and reduced cider in parts to keep batter balanced.
- Portion batter evenly: Use a tablespoon or small cookie scoop for uniform size and even baking.
- Don’t over bake: Remove cookies when edges are set and tops gently spring back—they will be soft but fully cooked as they cool.
These tips help the cookies stay thick, soft, and perfect for sandwiching with luscious filling and silky caramel on top.
Equipment You’ll Need
- Baking sheets – flat and sturdy for even baking without hot spots.
- Parchment paper – keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – one for dry ingredients, one for creaming butter and sugar.
- Hand mixer or stand mixer – makes creaming butter and mixing filling quick and smooth.
- Measuring cups and spoons – accurate measurements help cookies turn out just right.
- Small saucepan – perfect for reducing apple cider and making caramel sauce.
- Spoon or cookie scoop – for dropping uniform cookie dough rounds onto the baking sheet.
- Cooling racks – to cool cookies completely before assembling.
- Offset spatula or piping bag – easy for spreading or piping the filling neatly.
Flavor Variations & Add-Ins
- Swap apple cider for pear cider or orange juice to try a different fruit twist with similar sweetness.
- Add chopped toasted pecans or walnuts to the batter for crunch and nutty flavor that pairs well with spices.
- Mix in mini chocolate chips to the filling for a chocolate surprise inside the whoopie pies.
- Try a cream cheese frosting instead of buttercream for a tangy, richer filling that balances the caramel.
Apple Cider Whoopie Pie Cookies with Caramel
Ingredients You’ll Need:
For the Apple Cider Whoopie Pie Cookies:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup apple cider
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream or milk
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- Pinch of salt
For garnish:
- Powdered sugar (for dusting)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, 12 minutes for baking the cookies, plus extra time to reduce apple cider and make caramel sauce. Cooling and assembling will take another 20 minutes or so, making the total time approximately 1 hour.
Step-by-Step Instructions:
1. Make the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together.
In a small saucepan, bring the apple cider to a boil and let it reduce over medium heat until only about 1/4 cup remains. Set aside to cool.
In a large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined. Slowly add the flour mixture alternately with the reduced apple cider, mixing just until combined. Drop rounded spoonfuls of batter 2 inches apart on baking sheets.
Bake for 10-12 minutes or until edges are set and tops spring back lightly. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
2. Prepare the Filling:
Beat the softened butter in a bowl until creamy. Gradually add powdered sugar, beating well after each addition. Stir in vanilla extract and heavy cream or milk, and beat until smooth and fluffy. Adjust the consistency by adding more cream or powdered sugar as needed for spreading.
3. Make the Caramel Sauce:
In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly. It may clump before melting but keep stirring until it’s smooth and amber colored.
Carefully add the butter and stir to combine. Slowly pour in the heavy cream and let the mixture boil for 1 minute. Remove from heat, stir in a pinch of salt, and cool slightly before using.
4. Assemble the Whoopie Pies:
Spread or pipe the filling onto the flat side of one cookie, then gently sandwich with another cookie. Drizzle generously with caramel sauce and dust with powdered sugar.
5. Serve and Enjoy:
Serve immediately to enjoy the warm, gooey caramel or refrigerate the pies for a firmer filling and add caramel just before serving. These treats go wonderfully with a warm drink like apple cider or tea!
Can I Use Frozen Apple Cider for This Recipe?
Yes, you can use frozen apple cider, but be sure to thaw it completely in the refrigerator before reducing. This helps maintain the flavor and ensures even cooking.
Can I Make the Whoopie Pies Ahead of Time?
Absolutely! You can bake the cookies and prepare the filling a day in advance. Store the cookies and filling separately in airtight containers in the fridge, then assemble and drizzle caramel right before serving.
How Should I Store Leftover Whoopie Pies?
Keep leftover whoopie pies in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, or enjoy chilled if you prefer a firmer filling.
What Can I Substitute for Heavy Cream in the Caramel Sauce?
If you don’t have heavy cream, you can use whole milk or half-and-half, but the caramel may be slightly less rich and thick. Avoid low-fat or non-dairy milk as they can affect the texture.