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Apple Cider Whoopie Pies Recipe

Apple Cider Whoopie Pies Recipe
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★★★★★

4.8 from 10 reviews

Delight your taste buds with these Apple Cider Whoopie Pies that are bursting with warm spices and sweet flavors. Perfect for autumn gatherings or a cozy night in.

Ingredients

Scale

FOR THE APPLE CIDER WHOOPIE PIES

  • 2 cups apple cider reduced to 1/4 cup
  • 1/2 cup unsalted butter, room temperature, divided (6 tablespoons for the dough and 2 tablespoons melted for brushing the baked cookies)
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon 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
  • 1/4 teaspoon vanilla

FOR THE CINNAMON SUGAR COATING

  • 3 tablespoons butter, melted
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon

    • FOR THE BOURBON CARAMEL BUTTERCREAM (if using)

    • 1/2 cup unsalted butter, room temperature
    • 1 1/4 – 1 1/2 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 of salt

      • FOR THE BROWN SUGAR CREAM CHEESE ICING (if using)

      • 4 1/2 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
      • 1/2 teaspoon vanilla extract
      • 1 pinch of salt

Instructions

  1. 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 to 1/4 cup, about 30-35 minutes. Set aside to cool. Line two baking sheets with parchment paper.
  2. In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, and spices.
  3. In a large bowl or the bowl of an electric mixer, beat 6 tablespoons of butter with the sugars on medium speed until combined. Add vanilla, then eggs. Mix in apple cider, apple butter or applesauce. Gradually mix in the flour until just combined.
  4. Place cookie mounds about 1 1/2 tablespoons each, 3 inches apart on the baking sheet. Bake 11-13 minutes or until cookies spring back when touched lightly.
  5. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Brush with melted butter and sprinkle with cinnamon sugar.
  6. Cool cookies completely before filling with Bourbon Caramel Buttercream or Brown Sugar Cream Cheese Icing and Bourbon Caramel (if using).
  7. FOR THE BOURBON CARAMEL BUTTERCREAM (if using): Beat butter and salt until light and fluffy. Add Bourbon Caramel and powdered sugar gradually until smooth. Adjust consistency with more powdered sugar or milk/cream if needed.
  8. FOR THE BROWN SUGAR CREAM CHEESE ICING (if using): Cream cheese and butter, add brown sugar and mix. Blend in vanilla, then gradually mix in powdered sugar. Spread icing on one half of the whoopie pie, top with another cookie. Refrigerate for 30 minutes before serving.

Notes

  • These whoopie pies can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a kid-friendly version, omit the bourbon in the caramel buttercream.

Nutrition

Keywords: Apple Cider Whoopie Pies, Dessert, Autumn Baking, Cinnamon Sugar, Cream Cheese Icing, Bourbon Caramel Buttercream

Find it online: https://foodbylina.com/apple-cider-whoopie-pies-recipe/