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Apple Cider Whoopie Pies

Print Recipe

Equipment

  • Pastry brush
  • Cookie sheet(s)
  • Electric mixer
  • Piping bag or reusable plastic bag with a hole cut at the tip

Ingredients

APPLE CIDER WHOOPIE PIES

  • 2 cups apple cider reduced to 1/4 cup
  • 6 Tbsp unsalted butter at room temperature 85g (1 stick of butter is 8 tbsp so add 6 to the cookie dough and reserve the other 2 for brushing over the cookies later)
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp 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
  • 1/2 tsp vanilla
  • 1 tsp orange zest optional

CINNAMON SUGAR COATING

  • 2 tablespoons Of the reserved butter, melted
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon

CREAM CHEESE ICING

  • 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
  • 2 cups powdered sugar sifted plus more if needed
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • Optional topping: Salted Caramel sauce

Instructions

Instructions

  • Preheat oven to 350 F. In a medium saucepan, 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.
  • This will take about 30-35 minutes. Set aside to cool before using.
  • Line two baking sheets with parchment paper.
  • In a medium sized bowl, sift together the flour, baking powder, baking soda, salt and spices.
  • 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.
  • 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 11-12 minutes or until cookies spring back when touched lightly with your fingertip. (Do not overcook)
  • 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.
  • 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).

CREAM CHEESE ICING

  • 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. The frosting should be somewhat thick.
  • Pipe or spread the icing on one half of the whoopie pie. If using, add a little salted caramel and top with another cookie.
  • Press down ever so gently to bring the frosting closer to the edge.
  • Refrigerate whoopie pies 30 minutes before serving.