Ingredients
Apple Cider Cookies
- 1 1/2 cups apple cider
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon apple pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup neutral oil (vegetable or canola oil)
- 1 cup dark brown sugar, packed
- 3/4 cup unsweetened applesauce
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Salted Caramel Frosting
- 1 cup dark brown sugar, packed
- 1/2 cup unsalted butter
- 1/4 cup heavy cream, plus more for thinning as needed
- 1/4 teaspoon kosher salt, plus more to taste
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Reduce Apple Cider: Pour the apple cider into a small saucepan and bring it to a boil over medium-high heat. Stir occasionally, allowing it to boil down until it reduces to about 1/3 cup, which will take approximately 20-25 minutes. Once reduced, remove it from the heat and let it cool for about 10 minutes.
- Prepare Dry Ingredients: While the cider reduces, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, apple pie spice, and cinnamon. Set this dry mixture aside.
- Mix Wet Ingredients: In a large bowl, whisk the neutral oil, dark brown sugar, unsweetened applesauce, eggs, and vanilla extract until combined and smooth.
- Combine Batter: Add half of the dry ingredients to the wet mixture and stir gently. Then add half of the cooled apple cider reduction, mixing until just combined. Repeat with the remaining dry ingredients and cider reduction, mixing until the batter is thick and creamy. Avoid overmixing to keep the cookies tender.
- Form and Bake Cookies: Drop the batter by 2-tablespoon scoops onto the prepared baking sheets, spacing at least 2 inches apart. For mini cookies, use 1 tablespoon scoops. The batter may appear slightly runny, which is normal. Bake in the preheated oven, beginning to check for doneness at around 8 minutes. To test, lightly press the top of a cookie with your finger; it should spring back when done. Be careful not to overbake to prevent dryness. After baking, transfer the cookies to a cooling rack and let them cool completely.
- Make Salted Caramel Frosting: While the cookies are baking, place the dark brown sugar and unsalted butter in a medium saucepan over medium heat. Bring the mixture to a boil, stirring regularly to blend.
- Add Cream and Finish Caramel: Stir in the heavy cream and continue to boil for 3-4 minutes until the sugar dissolves completely and the mixture is smooth. Remove from heat, then stir in kosher salt and vanilla extract. Transfer the caramel to a bowl and allow it to cool for about 20 minutes.
- Whip Frosting: Beat powdered sugar into the cooled caramel mixture until smooth and fluffy. Adjust the consistency by adding more heavy cream if it’s too thick or more powdered sugar if too thin. Taste and add more salt if needed to balance sweetness.
- Assemble Whoopie Pies: Using a piping bag, pipe the salted caramel frosting onto the flat side of half of the cooled cookies. Gently sandwich each frosted cookie with one unfrosted cookie on top to create whoopie pies.
Notes
- Apple cider reduction concentrates flavor, so do not skip this step.
- Do not overmix cookie batter to ensure soft, tender cookies.
- Check cookies early for doneness as baking times can vary by oven.
- You can adjust the salted caramel frosting consistency with additional cream or powdered sugar as needed.
- Store whoopie pie cookies in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
- These cookies can be frozen assembled or components separately for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American