Apple Cider Whoopie Pie Cookies with Caramel are a cozy, fun twist on classic whoopie pies that bring together the warm flavors of apple cider and sweet caramel. These soft, pillowy cookies sandwich a creamy filling, with a touch of cinnamon and spice that makes every bite feel like a crisp fall day. The caramel adds a rich, buttery surprise that makes this treat extra special.
I love making these whoopie pies when I want something a little different but still comforting. They’re perfect for sharing, and I always find that the combination of apple cider in the cookie and that gooey caramel keeps everyone coming back for more. Plus, they’re just plain fun to eat with their soft texture and creamy center—kind of like a hug in cookie form.
My favorite way to enjoy these is with a warm cup of tea or cider, especially on chilly afternoons. They’re perfect for a cozy snack or to bring to a gathering when you want to surprise folks with something both familiar and a bit unexpected. If you want to make them extra festive, try dusting a little extra cinnamon on top or serving them with apple slices for a nice balance.
Key Ingredients & Substitutions
Apple Cider: This adds a lovely fruity tang and moisture to the cookies. If you don’t have apple cider, apple juice works well, or try pear juice for a subtle twist.
Spices (Cinnamon, Ginger, Cloves): They bring warmth and depth to the cookie. Feel free to boost the cinnamon if you love that flavor or reduce cloves if you prefer less spice.
Butter: Use unsalted butter for better control of salt in the recipe. For dairy-free, try coconut oil, but note the texture might slightly change.
Caramel Sauce: Making your own caramel gives a richer taste than store-bought. If short on time, good quality caramel sauce works too, just drizzle generously.
Filling: The cinnamon cream filling is soft and fluffy. You can swap heavy cream for milk or a dairy-free alternative, but the texture may be thinner.
How Do You Make Soft, Fluffy Cookies Perfect for Sandwiching?
The cookie texture is key here—soft yet sturdy enough to hold the filling. Here’s how I keep them perfect:
- Don’t over-mix the dough. Combine just until ingredients are blended to keep cookies tender.
- Rolling dough balls in sugar before baking adds a nice crunch and subtle sweetness on the outside.
- Watch the baking time closely. Remove cookies when edges are set but the centers still look soft to avoid overbaking.
- Let cookies cool fully before assembling, so they don’t crush or soften the filling too much.
Equipment You’ll Need
- Baking sheets – for evenly baking the cookies without spreading too much.
- Parchment paper – keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – at least two, one for dry ingredients and one for wet.
- Electric mixer or hand whisk – helps to cream butter and sugar until light and fluffy.
- Spoon or cookie scoop – to portion consistent dough balls for even baking.
- Small saucepan – for making the smooth caramel sauce safely.
- Wire rack – lets cookies cool evenly without softening on the bottoms.
Flavor Variations & Add-Ins
- Swap apple cider with pear cider for a slightly different fruity note that’s just as nice.
- Add chopped toasted pecans or walnuts to the cookies for a little crunch and warmth.
- Mix a pinch of nutmeg or allspice into the cookie dough to deepen the fall spice flavor.
- Use salted caramel sauce instead of plain to add a touch of contrast to the sweet filling.
Apple Cider Whoopie Pie Cookies with Caramel
Ingredients You’ll Need:
For the Apple Cider Cookies:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/2 cup apple cider (preferably fresh or from concentrate)
- 1 tsp vanilla extract
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp heavy cream (adjust for consistency)
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream, warmed
- 1/4 tsp salt (optional, for salted caramel)
Time Needed
You’ll need about 20 minutes to prepare and mix the dough and filling, plus 10-12 minutes baking time. Making the caramel sauce takes roughly 10 minutes. Allow some time for cooling (about 20-30 minutes) before assembling. Overall, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Cookies:
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. In another bowl, beat together softened butter and granulated sugar until fluffy. Add the egg and vanilla, mixing until combined. Slowly add the dry ingredients mixed with apple cider, alternating until combined but do not overmix.
Shape the dough into tablespoon-sized balls and roll each in granulated sugar. Place them spaced on the baking sheets. Bake for 10-12 minutes, until edges set and tops are springy to touch. Let cool on the sheets a bit before transferring to a rack to cool completely.
2. Make the Filling:
Beat the softened butter until creamy. Gradually mix in powdered sugar, vanilla, and cinnamon until smooth and fluffy. Add heavy cream little by little to get a spreadable but firm filling perfect for sandwiching.
3. Make the Caramel Sauce:
In a saucepan over medium heat, melt the sugar while stirring constantly until it turns amber in color. Carefully stir in butter until melted, then slowly add warmed cream, stirring continuously (it will bubble!). Cook for another minute until silky and slightly thickened. Remove from heat and mix in salt if desired. Let the caramel cool until warm and pourable.
4. Assemble the Whoopie Pies:
Pair cookies by size. Spread or pipe the cinnamon cream filling on one cookie of each pair. Drizzle a spoonful of caramel over the filling, then sandwich with the matching cookie. Press gently and allow the pies to rest for a few minutes to meld flavors.
5. Serve and Enjoy:
Serve these delightful whoopie pies fresh the same day for best texture. Keep any leftovers refrigerated and bring to room temperature before enjoying.
Can I Use Apple Juice Instead of Apple Cider?
Yes, apple juice works as a substitute if you don’t have cider. The flavor will be slightly less tangy but still delicious. Use the same amount and proceed as usual.
How Should I Store Leftover Whoopie Pies?
Store them in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best taste and texture.
Can I Make the Caramel Sauce Ahead of Time?
Absolutely! Make the caramel sauce up to 3 days ahead and keep it refrigerated. Warm gently in the microwave or on the stove before drizzling on the pies.
What Can I Use If I Don’t Have Heavy Cream for the Filling?
You can substitute whole milk or half-and-half, but the filling might be slightly less thick. Add little by little until you reach a spreadable consistency.
