Fall is all about enjoying cozy things from sweaters to hot drinks to warm delicious food! This Apple Cider Whoopie Pies will hit the spot with its amazing Fall aesthetic and flavor.
These Apple Cider Whoopie Pies are so delicious! These little treats are coated with a tasty cinnamon/sugar and butter mixture. In between this tasty dessert is a creamy brown sugar frosting to tie it all together. To top off this recipe is an apple cider reduction to give it that amazing apple cider donut flavor. If apple cider or even fall desserts are more your styles, then be sure to try this Apple Cider Donut Cake for dessert or these Apple Cider Doughnut Holes for breakfast!
- Apple Cider– Use this for the main flavoring of the dessert.
- Flour– Use all-purpose flour for the best results.
- Baking Powder– Use this to allow the pie to rise in the oven.
- Salt– Use this to bring out the flavors in the recipe.
- Baking Soda– Use this to allow the ingredient to double in size.
- Cinnamon– Use this for additional flavoring.
- Ginger– Use this to add to the taste of the dessert.
- Nutmeg– Use this to add an incredible aroma to the dessert.
- Butter– Use unsalted to control the amount of salt in the recipe.
- Sugar– This sugar is used in the best dessert recipes.
- Powdered Sugar– Use this for the best homemade frosting.
- Vanilla– Use pure vanilla for the best flavoring.
- Heavy Cream– Use this to help with the consistency of the dessert.
How to Make Apple Whoopie Pies
To start, set the oven to 350 degrees and use parchment paper to line a large baking sheet.
First, add the apple cider into a small saucepan and bring to a boil over medium-high heat.
Secondly, allow the cider to reduce to 1/4 c (about 15-20 min). Let the reduction cool in the pot of pour into a heat-safe mug or bowl and set in the fridge to speed up the cooling.
Thirdly, add the flour, baking powder, salt, baking soda, 1 tsp cinnamon, ginger, and nutmeg into a medium bowl and whisk to combine.
Next, add the butter and brown sugar into a large bowl and beat together for 3 minutes using a paddle attachment until light and fluffy. (use a spatula to scrape sides of the bowl as needed)
In addition, pour in the apple cider reduction along with the eggs, and apple butter into the mixing bowl and combine until fully incorporated. (the batter will appear slightly separated, this is normal)
Furthermore, combine in the dry ingredeints using a spatula to scrape the sides of the bowl.
Afterward, arrange the dough about 2-inches apart on the prepared baking sheet using a medium cookie scoop.
Finally, place the baking sheet into the oven for 10-14 minutes making sure to rotate halfway through until the pies are fluffed up and spring back when poked.
To finish, place the pies onto a wire rack to cool while you prepare your filling.
To begin, add 1/2 tsp of cinnamon and sugar into a small bowl and whisk to combine.
Secondly, use a pastry brush to add the mixture on top of the warm cookie. Proceed to toss the cakes in a sugar mixture until only the tops are coated. (avoid getting sugar on the flats of the cakes because the filling may have a hard time sticking.
Thirdly, transfer the cookies back to the cooling rack to cool thoroughly.
Next, add the butter and brown sugar into a large bowl or mixer and beat to combine using a paddle attachment until light and fluffy.
In addition, pour in the vanilla and heavy cream and combine until light and fluffy.
Furthermore, add about 2 tablespoons of the filling onto the flat of one cookie and top with the other half.
Serve and Enjoy!
What are whoopie pies?
Whoopie pies are a very well-known and delicious dessert. The whoopie pies start off with two soft cookies that are baked in the oven. Next, the cookies are being filled with delicious cream in the center. Finally, the cookies are pressed together to make a sandwich.
How to store apple cider whoopie pies?
Apple Cider Whoopie Pies are easy to store like many other desserts. First, you will need to place the recipe into an airtight container for the best storage method. Next, you will place the recipe in the fridge or leave at room temperature to enjoy right away.
More Apple Cider Recipes:
- Apple Cider Bundt Cake
- Caramel Apple Cider Bourbon Cocktail
- Apple Cider Margarita
- Apple Spice Cookies with Spiced Glaze
Apple Cider Whoopie Pies
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- 4 tablespoon salted butter melted
- Heat oven to 350°F and line a large baking sheet with parchment paper and set aside.
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the cider to about ¼ cup, about 15 to 20 minutes. Allow the reduction to cool in the pot or transfer to a heat-safe mug or bowl and place in the refrigerator to speed up the cooling process.
- In a medium bowl, whisk together the flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream the softened butter and brown sugar until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed.
- Add the eggs, apple butter, and cooled apple cider reduction to the bowl and beat until thoroughly combined. Your batter may look like it has separated slightly, that’s perfectly normal. Add the dry ingredients and mix just until combined, scraping the bowl as needed.
- Using a medium cookie scoop, portion the dough into the prepared baking sheet, about 2 inches apart.
- Bake for 10 to 14 minutes, rotating halfway through until the cakes are puffed and set and spring back when touched with a finger. Transfer the baking sheet to a wire rack.
- In a small bowl, whisk together the remaining ½ teaspoon of cinnamon and the granulated sugar. Brush the tops of the warm cakes with melted butter and gently toss the tops in the sugar mixture, try not to get the flat parts coated or the filling may have a hard time sticking. Set on a wire rack to cool completely.
- In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the powdered sugar a ½ cup at a time, mixing after each addition just until incorporated. Add the vanilla and heavy cream and beat until light and fluffy. Pipe about 2 tablespoons of filling on the flat side of half of the cakes then top them with the other halves.