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Apple Cider Whoopie Pies

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 9 whoopie pies or 18 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

This Apple Cider Whoopie Pie recipe makes soft, delicious cookies that taste like apple cider doughnuts! Made with apple cider, cinnamon, apple butter, they’re the perfect fall treat. They’re coated with cinnamon sugar and stuffed with either bourbon caramel buttercream or brown sugar cream cheese icing. Bonus: these Apple Cider Whoopie Pies are baked, not fried!


Ingredients

Scale

FOR THE APPLE CIDER WHOOPIE PIES

  • 1 cup apple cider (reduced to 1/4 cup)
  • 1/2 cup unsalted butter, room temperature, divided (6 tablespoons for the dough and 2 tablespoons melted for brushed the baked cookies)
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup plus 2 teaspoons brown sugar, light or dark, packed
  • 1/4 cup apple butter or applesauce
  • 2 eggs
  • 1/4 teaspoon vanilla 

FOR THE CINNAMON SUGAR COATING

  • 3 tablespoons butter, melted
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon

FOR THE BOURBON CARAMEL BUTTERCREAM (if using)

  • 1/2 cup unsalted butter, room temperature
  • 1 1/41 1/2 cups powdered sugar, sifted, (add gradually until desired consistency is reached)
  • 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce,* cooled to room temperature 
  • pinch of salt 

FOR THE BROWN SUGAR CREAM CHEESE ICING (if using)

  • 4 1/2 ounces cream cheese, room temperature (leave it at room temperature for at least an hour before making)
  • 3 tablespoons butter, room temperature
  • 1/4 cup plus 3 tablespoons brown sugar, light or dark
  • 2 cups powdered sugar, sifted, plus more if needed
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 F. In a small pot, bring the apple cider to a boil over medium high heat. Reduce heat to medium and simmer until cider is reduced down to 1/4 cup. Set aside to cool before using. Line two baking sheets with parchment paper. 
  2. In a medium sized bowl, sift together the flour, baking powder, baking soda, salt and spices.
  3. In a large bowl or the bowl of an electric mixer, beat 6 tablespoons of the butter with the sugars, on medium speed until combined. Scrape down the sides of the bowl and add the vanilla followed by the eggs. Add the apple cider followed by the apple butter or applesauce. Turn the mixer on low and mix in the flour until just combined. 
  4. Turn the cookies out into mounds about 1 1/2 tablespoons each, placing them 3 inches apart on the baking sheet. Rotate the pan halfway and bake 11-13 minutes or until cookies spring back when touched lightly with your fingertip. 
  5. Once out of the oven, allow cookies to cool on the baking sheet for five minutes before transferring them to a wire rack. Brush the cookies with the reserved 2 tablespoons of melted butter and sprinkle them with the cinnamon sugar or toss them in the cinnamon sugar.
  6. Allow cookies to cool completely on a rack before filling them with either 1 1/2 tablespoons of Bourbon Caramel Buttercream or Brown Sugar Cream Cheese Icing and a teaspoon of Bourbon Caramel (if using). 

FOR THE BOURBON CARAMEL BUTTERCREAM (if using)

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and salt on medium for 2-3 minutes until light and fluffy.
  2. Add the Bourbon Caramel and mix until the caramel is incorporated. Scrape down the sides of the bowl now and a few times while adding the powdered sugar.
  3. Turn mixer to low and add gradually add 1 cup of the powdered sugar until combined and smooth. Add the remaining powdered sugar as needed until it reaches the consistency you like. If frosting is too thin, add more powdered sugar. If it’s too thin, add milk or heavy cream. 

FOR THE BROWN SUGAR CREAM CHEESE ICING (if using)

  1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed for one minute until creamed and combined. Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar. Pipe or spread the icing on one half of the whoopie pie. Gently top with another cookie. 

Notes

*Prepare the Bourbon Caramel ahead of time so that it has time to cool before making the buttercream. You’ll have extra Bourbon Caramel Sauce leftover. See Bourbon Caramel Recipe for other suggestions on how to enjoy it! 

Keywords: cookies, whoopie pies, apple cider, apple cider whoopie pies, fall, apples, cookie sandwiches