Description
These Apple Cider Whoopie Pies are a delightful fall treat combining soft, spiced cake-like cookies with a luscious caramel sauce filling. Bursting with warm cinnamon and nutmeg flavors complemented by tangy apple cider, they make a perfect dessert for seasonal gatherings or cozy afternoons.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup pure apple cider
Filling
- 1 cup caramel sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Apple Cider: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then add the pure apple cider and mix until the batter is smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overmixing which can toughen the whoopie pies.
- Scoop and Bake: Using a spoon or cookie scoop, place heaping tablespoons of dough onto the prepared baking sheets, spacing them evenly. Bake for 12 to 15 minutes or until the whoopie pies are puffed up and golden around the edges.
- Cool and Assemble: Allow the whoopie pies to cool on wire racks completely. Once cooled, pair them up and spread a generous amount of caramel sauce between two pies to make the filling. Serve and enjoy!
Notes
- For best flavor, use fresh apple cider rather than processed juice.
- Make sure the butter is softened to room temperature to cream properly with the brown sugar.
- Do not overmix the batter once the dry ingredients are added to keep the whoopie pies tender.
- The caramel sauce filling can be chilled slightly to firm up for easier spreading.
- Store the assembled whoopie pies in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
