Description
My tried-and-true recipe for Apple Cider Whoopie Pies delivers perfectly soft, cakey cookies bursting with real apple flavor, all thanks to a special cider reduction technique that I’ve perfected over the years. This is the ultimate fall dessert that bridges the gap between a soft cookie and a miniature cake!
Ingredients
For the Apple Cider Whoopie Pie Cakes:
2 cups apple cider
1 ¾ cups all-purpose flour
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
¼ tsp ginger
1 tsp baking powder
¼ tsp baking soda
6 tbsp unsalted butter, room temperature
½ cup granulated sugar
¼ cup plus 2 tsp light or dark brown sugar, packed
¼ cup apple butter or applesauce
2 large eggs
¼ tsp vanilla extract
For the Brown Sugar Cream Cheese Filling:
4 ½ oz cream cheese, room temperature
3 tbsp butter, room temperature
2 tbsp light or dark brown sugar
2 cups powdered sugar, sifted
½ tsp vanilla extract
1 pinch of salt
Instructions
Reduce Cider: In a medium saucepan, bring the apple cider to a boil. Reduce heat and simmer gently for 30-35 minutes until it’s thick, syrupy, and reduced to about ¼ cup. Set aside to cool completely.
Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, spices, salt, baking powder, and baking soda.
Cream Butter & Sugar: In a large bowl, cream the 6 tbsp of butter with the granulated and brown sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla.
Combine Wet Ingredients: Mix in the cooled cider reduction and the apple butter. The mixture might look slightly curdled; this is normal.
Make Batter: On low speed, add the dry ingredients to the wet ingredients, mixing only until the flour disappears. Do not overmix.
Scoop & Bake: Scoop mounds of dough (about 1 ½ tablespoons each) onto your prepared baking sheets. Bake for 11-13 minutes, until the tops spring back when touched lightly. Let cool completely on a wire rack.
Make Filling: While the cookies cool, beat the cream cheese and 3 tbsp butter until smooth. Add the brown sugar and vanilla, then gradually mix in the powdered sugar until thick and creamy.
Assemble: Spread a generous amount of filling on the flat side of one cookie and top with another. Refrigerate for at least 30 minutes before serving.
Notes
Don’t Skip the Cider Reduction! I know it takes time, but this is where ALL the flavor comes from. It creates an intense, authentic apple taste that makes these whoopie pies unforgettable.
Use a Cookie Scoop: For evenly sized whoopie pies that match up perfectly, a 1.5-tablespoon cookie scoop is your secret weapon. It ensures they all bake at the same rate.
Cool Completely: Your cookie halves must be 100% cool before you add the filling. If they are even slightly warm, the cream cheese icing will melt. Patience is key!
Room Temperature is a MUST: For the best results, make sure your butter, eggs, and cream cheese are all at room temperature. This helps everything mix together into a smooth, creamy texture.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 395
- Sugar: 38g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: apple cider whoopie pies, fall dessert, cream cheese filling, spiced cookies, autumn baking