Description
These Apple Cider Whoopie Pies are a delightful autumn treat featuring soft, spiced cookies infused with apple cider and sandwiched with a creamy apple cider-flavored filling. Perfectly balanced with warm spices like cinnamon, nutmeg, and ginger, these whoopie pies capture the essence of fall in every bite.
Ingredients
Scale
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup apple cider
For the Filling:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp apple cider
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together using a mixer until the mixture is light and fluffy, creating a smooth base for the cookies. Add the egg and vanilla extract and mix well to incorporate.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and apple cider to the butter mixture, starting and ending with the dry ingredients. Mix gently to combine everything into a smooth batter without overmixing.
- Portion Cookies: Using a tablespoon, scoop tablespoon-sized portions of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are set and the tops spring back slightly when touched. Remove from the oven and let them cool completely on the baking sheets.
- Prepare Filling: While the cookies cool, beat the softened butter for the filling until creamy. Gradually add powdered sugar, vanilla extract, and apple cider, beating until the filling is smooth and fluffy, perfect for spreading or piping.
- Assemble Whoopie Pies: Spread or pipe a generous amount of filling onto the flat side of one cookie, then sandwich it with another cookie. Repeat with the remaining cookies and filling to make 12 to 15 whoopie pies.
Notes
- For best results, use fresh apple cider for a bright, authentic flavor.
- Ensure cookies are fully cooled before adding the filling to prevent melting.
- These whoopie pies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- For a festive touch, sprinkle a little cinnamon sugar on top of the filling before sandwiching.
- You can substitute ¾ cup of apple cider with apple cider concentrate diluted according to package instructions for a more intense flavor.
