Description
Soft, spiced apple cider cookies sandwiched with a creamy cinnamon filling, creating the perfect fall-inspired whoopie pie treat.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup apple cider, reduced
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, softened (for filling)
- 1 1/2 cups powdered sugar (for filling)
- 1 tsp ground cinnamon (for filling)
- 1 tsp vanilla extract (for filling)
- 2 tbsp heavy cream (for filling)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream together butter and brown sugar until light and fluffy.
- Mix in reduced apple cider, egg, and vanilla extract until combined.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients.
- Drop spoonfuls of batter onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until cookies are set and lightly golden. Cool completely.
- For the filling: Beat butter until creamy, then mix in powdered sugar, cinnamon, vanilla, and heavy cream until fluffy.
- Spread or pipe filling onto the flat side of one cookie and sandwich with another.
Notes
- Reduce apple cider by simmering 1 cup down to 1/2 cup for a stronger flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- Roll edges in cinnamon sugar for extra sweetness.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American