Apple Cider Whoopie Pies 7 Genius Pro Tips
Soft, springy whoopie pies infused with real apple cider reduction and cozy spices, brushed with butter and cinnamon sugar, then filled with your choice of Bourbon Caramel Buttercream or Brown Sugar Cream Cheese Icing. Bakery polish with clear cues for perfect fall treats.
Equipment
- Medium Saucepan
- Mixing bowls
- Stand mixer or hand mixer
- Rimmed baking sheets
- Parchment paper
- Wire Rack
- Small cookie scoop #40
- Piping bags and tips
- Measuring Cups and Spoons
Ingredients
Apple Cider Whoopie Pies
- 2 cups apple cider reduce to 1/4 cup and cool
- 1/2 cup unsalted butter room temperature, divided (6 tbsp for batter, 2 tbsp melted for brushing)
- 1 3/4 cups all purpose flour sifted
- 1/2 tsp fine salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar plus 2 tsp, packed, light or dark
- 1/4 cup apple butter or applesauce
- 2 eggs large, room temperature
- 1/4 tsp vanilla extract
Cinnamon Sugar Coating
- 3 tbsp unsalted butter melted
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
Bourbon Caramel Buttercream (optional)
- 1/2 cup unsalted butter room temperature
- 1 1/4 to 1 1/2 cups powdered sugar sifted
- 2 tbsp plus 2 tsp Bourbon Caramel Sauce cooled to room temperature
- fine salt small pinch
Brown Sugar Cream Cheese Icing (optional)
- 4 1/2 oz cream cheese room temperature
- 3 tbsp unsalted butter room temperature
- 2 tbsp brown sugar light or dark
- 2 cups powdered sugar sifted, plus more if needed
- 1/2 tsp vanilla extract
- fine salt pinch
Instructions
- Reduce cider and prep pans. Simmer 2 cups apple cider over medium heat until reduced to 1/4 cup, 30 to 35 minutes. Cool to room temperature. Heat oven to 350°F and line two baking sheets with parchment.
- Sift dry ingredients. In a bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Cream butter and sugars. Beat 6 tbsp butter with granulated sugar and brown sugar on medium until light, about 2 minutes. Scrape bowl.
- Add eggs and vanilla. Beat in eggs one at a time then mix in vanilla until smooth.
- Add apple base. Mix in cooled reduced cider and apple butter or applesauce on low until combined.
- Fold in dries. Add dry ingredients in two additions on low just until no dry streaks remain.
- Portion. Scoop 1 1/2 tbsp mounds onto sheets leaving 3 inches between rounds. Smooth peaks with a damp fingertip.
- Bake. Bake one sheet at a time for 11 to 13 minutes rotating halfway. Tops should look set and spring back to a light touch.
- Butter and sugar. Cool 5 minutes on sheet then transfer to a rack. Brush lightly with 2 tbsp melted butter and sprinkle with cinnamon sugar.
- Cool and fill. Let cookies cool completely. Pipe about 1 1/2 tbsp filling on the flat side of one cookie, add a small spoon of caramel if using, cap with a second cookie, and press gently. Chill 30 minutes to set.
- Bourbon Caramel Buttercream optional Beat 1/2 cup butter with a pinch of salt until smooth. Mix in 2 tbsp plus 2 tsp cooled Bourbon Caramel Sauce. With mixer on low add 1 1/4 cups powdered sugar gradually until pipeable, adding up to 1 1/2 cups if needed. Adjust with a teaspoon of milk if too thick.
- Brown Sugar Cream Cheese Icing optional Beat 4 1/2 oz cream cheese with 3 tbsp butter until smooth. Mix in 2 tbsp brown sugar and 1/2 tsp vanilla. Add 2 cups sifted powdered sugar gradually until thick and spreadable. Chill 10 to 15 minutes before piping.
Notes
Measure the reduced cider to confirm 1/4 cup. For a non alcoholic caramel, use plain caramel sauce plus 1 tsp vanilla and a pinch of salt. For the neatest edges, pipe a ring of filling and a small dollop in the center, then press the top cookie gently until the filling just reaches the edge.