Apple Cider Whoopie Pie Cookies with Caramel are a delightful treat that brings together the sweet, tangy taste of apple cider with soft, cake-like cookies and a rich, creamy caramel filling. These cookies are like little pockets of fall, with warm spices and a gooey center that makes every bite feel special. They’re just the right mix of chewy and smooth, perfect for those crisp days when you want something sweet and comforting.
I love making these whoopie pies because they’re fun to put together and always a hit with friends and family. The apple cider adds a subtle fruity hint that’s not too sweet, and the caramel filling gives it a lovely, melt-in-your-mouth texture. I often find myself sneaking an extra cookie when no one’s looking—these treats have a way of disappearing fast!
One of my favorite ways to enjoy these apple cider whoopie pies is with a hot cup of tea or cider. They’re great for sharing at gatherings or just as a cozy snack while reading a book. If you want an easy way to impress guests or treat yourself, these cookies are just the thing. Plus, they bring a little taste of autumn anytime you bake them, which I think is pretty wonderful.
Key Ingredients & Substitutions
- Apple Cider
- Apple cider adds a bright, fruity touch and mild acidity. If you don’t have cider, apple juice works, but reduce sugar slightly since juice is sweeter. For a deeper flavor, try using fresh or unfiltered cider.
- Spices (Cinnamon, Nutmeg, Cloves)
- These warm spices make the cookies cozy and seasonal. Feel free to adjust amounts or substitute pumpkin pie spice for a ready-mix option.
- Butter
- Using softened unsalted butter helps with texture and flavor balance. You can try melted butter for a slightly denser cookie but softened works best for fluffiness.
- Granulated Sugar & Powdered Sugar
- Granulated sugar coats the cookies for a slight crunch, while powdered sugar sweetens the whipped cream filling smoothly. For dietary needs, coconut sugar or erythritol can replace granulated sugar, but note texture changes.
- Heavy Cream
- Key for a fluffy filling and rich caramel. Whipping cream substitutes won’t hold as well. For the caramel, full-fat cream helps achieve that smooth, pourable consistency.
How Do You Get the Perfect Soft and Spiced Cookie Texture?
The secret lies in mixing and baking carefully:
- Mixing: Cream the butter and sugar until light and fluffy. This traps air for a soft bite.
- Adding Liquids and Dry: Alternate apple cider with dry ingredients gently to avoid overmixing, which can make cookies tough.
- Sugar Rolling: Rolling dough balls in granulated sugar before baking gives a subtle crunch and pretty sparkle on the cookie surface.
- Baking Time and Temperature: Bake at 350°F just until edges feel set. The cookies will still be soft but hold shape. Too long and they dry out.
These steps keep the cookies tender and perfectly spiced, giving the right balance of softness and structure for sandwiching!
Equipment You’ll Need
- Baking sheet – for baking the cookies evenly without sticking.
- Parchment paper – to prevent cookies from sticking and for easy cleanup.
- Mixing bowls – one for dry ingredients and one for wet; keeps mixing smooth.
- Electric mixer or whisk – makes creaming butter and whipping cream much easier.
- Cookie scoop or tablespoon – ensures all cookies are the same size for even baking.
- Small saucepan – needed to make the smooth caramel sauce safely.
- Cooling rack – lets the cookies cool completely without getting soggy.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts to the cookie dough for crunch and a nutty taste that pairs well with apple cider.
- Swap the whipped cream filling for cream cheese frosting for a richer, tangy contrast to the sweet caramel.
- Mix in finely chopped dried apples or raisins to boost the apple flavor and add chewiness.
- For a spicier kick, increase cinnamon and add a pinch of ground ginger or allspice to the cookie batter.
Apple Cider Whoopie Pie Cookies with Caramel
Ingredients You’ll Need:
For the Apple Cider Whoopie Pie Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup apple cider (preferably fresh or natural)
For the Filling:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, sliced into pieces
- ½ cup heavy cream, warmed
- ½ teaspoon salt (optional, for salted caramel)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and bake the cookies, 10 minutes to make the caramel sauce, and about 10 minutes to whip the cream filling. Allow extra time for cooling and assembling, so plan on about 1 hour total.
Step-by-Step Instructions:
1. Prepare the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. In a large bowl, beat the softened butter and 1 cup granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually add the dry ingredients, alternating with apple cider, starting and ending with the flour mixture. Mix gently until just combined.
Using a tablespoon or cookie scoop, form balls of dough and roll each in granulated sugar to coat. Place the dough balls on the baking sheet about 2 inches apart. Bake for 10–12 minutes or until the edges set and tops spring back lightly. Cool completely on a wire rack.
2. Make the Filling:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Cover and chill until ready to assemble.
3. Make the Caramel Sauce:
In a heavy-bottomed saucepan over medium heat, melt the granulated sugar, stirring constantly until it becomes a deep amber liquid. Carefully add the butter (it will bubble), and whisk until melted. Slowly pour in the warm heavy cream while whisking continuously. Let the mixture boil for 1–2 minutes until slightly thickened. Remove from heat, stir in salt if using, and cool to room temperature to thicken.
4. Assemble the Whoopie Pies:
Take one cooled cookie and spread or pipe a generous layer of whipped cream filling on the flat side. Drizzle some caramel sauce over the cream. Top with another cookie to make a sandwich. Repeat with remaining cookies.
5. Serve:
Serve immediately for the freshest treat or refrigerate to keep the filling firm. Enjoy your soft, spiced apple cider whoopie pies with luscious caramel drizzle—perfect for cozy fall days!
Can I Use Frozen Apple Cider for the Cookies?
Yes, you can use frozen apple cider, but be sure to thaw it completely in the refrigerator before using. Shake or stir well to combine any separated parts for even moisture in the dough.
Can I Make the Whoopie Pies Ahead of Time?
Absolutely! You can bake the cookies and prepare the caramel sauce up to 2 days ahead. Store cookies and caramel separately in airtight containers. Whip the cream filling just before assembling for the best texture.
How Should I Store Leftovers?
Keep assembled whoopie pies in the refrigerator in an airtight container for up to 3 days. For longer storage, keep cookies and caramel sauce separately and assemble fresh to prevent sogginess.
Can I Substitute the Whipped Cream Filling?
Yes, cream cheese frosting or mascarpone whipped with a bit of powdered sugar makes great alternatives. Just keep in mind these fillings might be denser and less airy than whipped cream.