Apple Cider Whoopie Pies
Delightful whoopie pies made with apple cider and warm spices.
Ingredients
Main Ingredients
- 2 cups apple cider reduced to 1/4 cup
- 0.5 cup unsalted butter room temperature, divided
- 1.75 cups flour
- 0.5 teaspoon salt
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 1.5 teaspoon cinnamon
- 0.25 teaspoon ginger
- 0.5 teaspoon nutmeg
- 0.5 cup granulated sugar
- 0.25 cup brown sugar light or dark, packed
- 0.25 cup apple butter
- 2 eggs
- 0.25 teaspoon vanilla
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a saucepan, reduce the apple cider over medium heat until it is only 1/4 cup. Allow it to cool before using.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another large bowl, beat half of the room-temperature butter with the granulated sugar and brown sugar until light and fluffy.
- Add the vanilla, eggs, reduced apple cider, and apple butter, mixing until well combined.
- Gradually mix in the flour mixture until just combined.
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11-13 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on a wire rack. Once cooled, brush the tops with melted butter and sprinkle generously with cinnamon sugar.
- Prepare either the Bourbon Caramel Buttercream or the Brown Sugar Cream Cheese Icing.
- Once the cookies are completely cool, spread or pipe your desired filling between two cookies to create the whoopie pies.
- Refrigerate the whoopie pies for 30 minutes before serving to allow the filling to set.
Notes
For a festive touch, sprinkle some cinnamon or nutmeg on top of the frosting before serving.