Description
These Apple Cider Whoopie Pies are the ultimate fall dessert. Soft, spiced apple cookies are sandwiched with a luscious cream cheese filling and finished with a crunchy cinnamon-sugar coating. Perfect for cozy gatherings, fall parties, or a comforting treat with your favorite hot cider!
Ingredients
For the Apple Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup reduced apple cider (boil apple cider until it’s reduced by half)
- ½ cup unsweetened applesauce
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Sugar-Cinnamon Coating:
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
-
Prepare the Apple Cookie Dough
- Start by boiling 1 cup of apple cider in a small saucepan over medium heat. Let it simmer until reduced by half (about ½ cup), then let it cool.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract, followed by the reduced apple cider and applesauce.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Bake the Apple Cookies
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of the dough onto the baking sheets, leaving about 2 inches between each.
- Bake for 10–12 minutes, or until the edges are firm but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
-
Make the Cream Cheese Filling
- In a medium bowl, whip the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until light and fluffy.
- Stir in the vanilla extract.
-
Assemble the Whoopie Pies
- Match cookies in pairs based on similar size and shape.
- Spread or pipe a generous layer of cream cheese filling onto the flat side of one cookie.
- Gently press another cookie on top to form a sandwich.
-
Coat with Cinnamon-Sugar
- In a small bowl, mix the granulated sugar and ground cinnamon.
- Brush the edges of each assembled whoopie pie with melted butter.
- Roll the edges in the cinnamon-sugar mixture to create a crunchy, flavorful coating.
-
Let Them Set
- Allow the whoopie pies to sit for about 15–20 minutes to let the filling firm up slightly. Serve and enjoy!
Notes
- Reduced Apple Cider: Reducing the cider intensifies the flavor, so don’t skip this step.
- Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature for a smooth dough and filling.
- Storage: Store the whoopie pies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
- Freezing: Freeze individually wrapped whoopie pies for up to 2 months. Thaw overnight in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American