Description
These Apple Cider Whoopie Pies are a delightful fall treat featuring soft, spiced cake-like cookies made with apple cider and warm spices, sandwiched with rich caramel sauce. Perfect for seasonal gatherings or a cozy dessert, they combine the comforting flavors of cinnamon, nutmeg, and caramel in every bite.
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 the 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 bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Cream butter and sugar: In a separate large bowl, cream the softened unsalted butter and packed brown sugar using an electric mixer or by hand until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Add eggs and cider: Beat the eggs into the creamed butter and sugar one at a time until fully incorporated, then add the pure apple cider and mix until the batter is smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing and keep the whoopie pies tender.
- Scoop and bake: Using a tablespoon or cookie scoop, place heaping spoonfuls of dough onto the prepared baking sheets, spacing them evenly. Bake in the preheated oven for 12 to 15 minutes until the whoopie pies are puffed and golden brown.
- Cool and fill: Remove the whoopie pies from the oven and let them cool completely on wire racks before sandwiching them together with caramel sauce as the filling.
Notes
- Make sure the eggs are at room temperature for better incorporation and texture.
- Allow the cookies to cool completely before filling to prevent the caramel from melting.
- You can substitute caramel sauce with cream cheese frosting for a tangy alternative.
- Store the filled whoopie pies in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a boozy twist, add a tablespoon of bourbon or rum to the batter.
