Description
Bake soft, spiced apple cider cookies filled with cider buttercream and a gooey salted caramel center for the ultimate cozy fall dessert. These cake-like cookies feature concentrated apple cider and autumn spices.
Ingredients
- 3 cups fresh apple cider (for reduction)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (for dry ingredients)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened (for batter)
- 1 cup packed dark brown sugar
- 1 large egg room temperature
- 1 teaspoon alcohol-free vanilla flavoring
- 1/2 cup buttermilk
- 1/2 cup unsalted butter softened (for buttercream)
- 3 cups powdered sugar
- 1/4 teaspoon salt (for buttercream)
- 1/2 cup thick caramel sauce (for filling)
Instructions
- Simmer the apple cider in a saucepan over medium heat for 20 to 25 minutes until it reduces to exactly 3/4 cup of liquid.
- Pour the reduced cider into a heatproof jar and refrigerate it until it is completely cool.
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a medium bowl.
- Beat 1/2 cup softened butter and the dark brown sugar in a large bowl on medium speed for 2 minutes until fluffy.
- Mix in the egg and alcohol-free vanilla flavoring until fully incorporated.
- Add half of the dry ingredients to the butter mixture and mix on low speed just until combined.
- Pour in the buttermilk and 1/2 cup of the cooled cider reduction, mix briefly, then fold in the remaining dry ingredients until no streaks of flour remain.
- Scoop 2 tablespoons of batter per cookie onto the baking sheets spaced 2 inches apart to allow for spreading.
- Bake for 10 to 12 minutes until the tops spring back when lightly touched.
- Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Beat the remaining 1/2 cup softened butter, powdered sugar, salt, and the remaining 1/4 cup cider reduction until smooth and creamy.
- Pipe a ring of buttercream around the flat edge of one cookie, fill the center of the ring with 1 teaspoon of caramel sauce, and press a second cookie on top to seal.
- Wash hands thoroughly after handling raw eggs and ensure cookies are fully baked to an internal temperature of 160°F before serving.
Notes
- Ensure the cider reduction is completely cool before adding to the batter.
- Bake until the cookie tops spring back lightly when touched.
- The final baked internal temperature should reach 160°F.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American