Homemade Apple Cider Whoopie Pies
There is something purely nostalgic about a whoopie pie, but these Apple Cider Whoopie Pies take that childhood classic and wrap it in the cozy, spiced embrace of autumn. Imagine a cookie that has the soft, pillowy texture of a cake, infused with a concentrated apple cider reduction that screams "orchard visit."
Ingredients
For the Cakes:
- 1 ½ cups fresh apple cider reduced to ⅓ cup
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
For the Filling:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup thick salted caramel sauce for the centers
Instructions
- In a small saucepan, simmer the apple cider over medium heat until it reduces to about ⅓ cup. Set aside to cool completely.
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt in a medium bowl.
- In a large bowl, cream the butter and both sugars until light and fluffy (about 3 minutes).
- Beat in the egg, vanilla, and the cooled apple cider reduction.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Use a cookie scoop to drop 2-tablespoon mounds onto the prepared sheets, spaced 2 inches apart.
- Bake for 10–12 minutes until the tops spring back when lightly touched. Cool completely on a wire rack.
- Make the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until stiff peaks form.
- Pipe a ring of frosting on the flat side of half the cakes. Spoon a teaspoon of caramel into the center. Top with the remaining cakes and press gently.