Ingredients
FOR THE APPLE CIDER WHOOPIE PIES
- 2 cups apple cider, reduced to 1/4 cup
- ½ cup unsalted butter, room temperature, divided (6 tablespoons for the dough and 2 tablespoons melted for brushing the baked cookies)
- 1 ¾ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ½ teaspoon nutmeg
- ½ cup granulated sugar
- ¼ cup plus 2 teaspoons brown sugar, light or dark, packed
- ¼ cup apple butter or applesauce
- 2 eggs
- ¼ teaspoon vanilla extract
FOR THE CINNAMON SUGAR COATING
- 3 tablespoons butter, melted
- ¼ cup sugar
- ½ teaspoon cinnamon
FOR THE BOURBON CARAMEL BUTTERCREAM (optional)
- ½ cup unsalted butter, room temperature
- 1 ¼ - 1 ½ cups powdered sugar, sifted (add gradually until desired consistency is reached)
- 2 tablespoons plus 2 teaspoons bourbon caramel sauce, cooled to room temperature
- 1 pinch salt
FOR THE BROWN SUGAR CREAM CHEESE ICING (optional)
- 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
Instructions
- Preheat and reduce cider: Preheat oven to 350°F. In a medium saucepan over medium-high heat, bring 2 cups of apple cider to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 30-35 minutes. Set aside to cool before using. Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Cream butter and sugars: In a large bowl or electric mixer bowl, beat 6 tablespoons of butter with granulated sugar and brown sugar on medium speed until combined. Scrape down sides.
- Add wet ingredients: Add vanilla, then eggs, beating well after each addition. Mix in cooled reduced apple cider and apple butter or applesauce.
- Combine with dry ingredients: Turn mixer to low and gradually mix in the flour mixture until just combined; do not overmix.
- Shape and bake cookies: Drop mounds of about 1 ½ tablespoons of dough onto prepared baking sheets, spaced 3 inches apart. Rotate pans halfway through baking. Bake for 11-13 minutes or until cookies spring back when lightly touched.
- Cool and coat cookies: Allow cookies to cool on the baking sheets for 5 minutes. Brush with the remaining 2 tablespoons melted butter, then toss or sprinkle with cinnamon sugar mixture. Transfer to wire racks to cool completely.
- Make bourbon caramel buttercream (if using): In an electric mixer with a whisk attachment, beat ½ cup butter and salt on medium for 2-3 minutes until fluffy. Add bourbon caramel sauce and mix to incorporate. Gradually add powdered sugar, scraping down sides, and adjust consistency as desired.
- Make brown sugar cream cheese icing (if using): In a stand mixer with paddle attachment, beat cream cheese and butter on medium speed for 1 minute. Add brown sugar and mix 1 more minute. Add vanilla, then gradually add powdered sugar on low until thick and spreadable.
- Assemble whoopie pies: Spread about 1 ½ tablespoons of chosen filling on one cookie half, optionally add a teaspoon of bourbon caramel, and top with another cookie half. Refrigerate assembled whoopie pies for 30 minutes before serving.
Notes
- Prepare the bourbon caramel sauce ahead of time so it has cooled before making the buttercream. Leftover bourbon caramel sauce can be enjoyed in other recipes.
- Ensure cream cheese is at room temperature before making the cream cheese icing for a smooth texture.
- Cookies should be allowed to cool completely before filling to prevent melting the frosting.
- Spacing the cookies properly is important to avoid spreading into each other.
- Adjust the powdered sugar amount in frostings to achieve your preferred consistency.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
