Apple Cider Whoopie Pies: Recipe and Baking Tips

• 1 cup apple cider
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground nutmeg
• 2 teaspoons cinnamon, divided
• ¾ cup unsalted butter, room temperature, divided
• ¾ cup granulated sugar, divided
• ⅓ cup dark brown sugar
• ¼ cup applesauce or apple butter
• 2 teaspoons vanilla extract, divided
• 2 large eggs
• ½ cup cream cheese, softened
• 2 cups confectioners’ sugar, sifted
• ¼ cup maple syrup
• 1 tablespoon whole milk or heavy cream, to thin frosting (optional)

1. 1

   Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper or silicone baking mats.

2. 2

   In a small saucepan over medium-high heat, bring the apple cider to a boil. Reduce the heat to medium and continue cooking until it has reduced to about a ¼ cup, about 10–12 minutes. Remove the pan from the heat and set the cider reduction aside to cool.

3. 3

   In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and 1 teaspoon of ground cinnamon until combined.

4. 4

   In the bowl of a stand mixer fitted with a paddle attachment, cream a ½ cup of the butter, a ½ cup of the sugar, and the brown sugar together until light and fluffy, 3–5 minutes. Scrape down the sides of the bowl with a spatula as needed. (Alternatively, place the butter and sugars in a large bowl and use an electric mixer to combine.)

5. 5

   Add the reduced cider, applesauce, 1 teaspoon of vanilla extract, and eggs to the creamed butter and mix until incorporated.

6. 6

   With the mixer running on low, gradually add the dry ingredients to the wet ingredients until the dough just comes together.

7. 7

   Using a cookie scoop, spoon up 1½ tablespoons of cookie dough and form it into a ball. Place the dough ball on the prepared baking sheet and press it down gently to flatten it slightly. Repeat this process with the remaining dough, leaving about 2 inches of space between each cookie on the baking sheet.

8. 8

   In a microwave-safe medium bowl, melt 2 tablespoons of butter. Using a pastry brush or your fingers, brush the tops of the cookies with a thin layer of melted butter.

9. 9

   In a small bowl, whisk together the remaining ¼ cup of sugar and 1 teaspoon of cinnamon. Sprinkle the cinnamon-sugar mixture over the cookies.

10. 10

    Transfer the cookie sheets to the oven and bake until the cookies are just set, about 12–15 minutes.

11. 11

    Remove the baking trays from the oven. Let the cookies cool on the trays for 10 minutes. Next, carefully transfer them to a wire rack to cool to room temperature, about 10 minutes.

12. 12

    When the cookies are fully cooled, make the cream cheese filling. In the bowl of a stand mixer fitted with a paddle attachment, cream the cream cheese, remaining 2 tablespoons of butter, powdered sugar, maple syrup, and remaining teaspoon of vanilla extract until smooth and creamy. (Alternatively, add the ingredients to a large bowl and cream with an electric mixer.)

13. 13

    If the frosting is too thick, mix in a tablespoon of whole milk or heavy cream to thin it out.

14. 14

    Fill a piping bag with the cream cheese filling. Alternatively, use a small spatula to spread the cream cheese filling on the cookies.

15. 15

    Flip a cooled cookie over so that the flat side is facing up, and pipe the cream cheese frosting onto it in a thin layer out to the cookie’s edge. Top the cream cheese filling with another cookie and gently press them together to create a sandwich. Repeat this process with the remaining cookies and cream cheese frosting.

16. 16

    Serve the whoopie pies immediately or store them in an airtight container in the refrigerator for up to 3 days.

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