Apple Cider Whoopie Pie Cookies with Caramel are soft, fluffy sandwich cookies filled with a sweet and tangy apple cider-flavored creme and a drizzle of rich caramel. These treats blend the warm flavors of fall into every bite, with a perfect balance between the spiced cookie and the smooth caramel filling.
I love making these cookies when the air turns crisp and you want something cozy but fun to share. The apple cider flavor really shines through and the caramel adds a nice touch of sweetness that isn’t too much. They’re fun to make because the cookie parts puff up soft and cakey, almost like a little pillow for that creamy filling.
My favorite way to enjoy these is with a cup of hot tea or warm cider—it just feels like a little celebration of fall in every bite. They’re great for sharing at a gathering or just treating yourself after a long day. I have to warn you, though: they disappear quickly, so make sure to save some for yourself!
Key Ingredients & Substitutions
Apple Cider: This gives the cookies a fresh, fruity flavor and slight tang. If you don’t have apple cider, apple juice works, but reduce added sugar slightly since juice is sweeter.
Spices (cinnamon, ginger, nutmeg): These warm spices make the cookies taste like fall. Feel free to adjust amounts or swap with pumpkin pie spice for ease.
Butter: Use unsalted butter to control salt levels better. For a dairy-free option, try a vegan butter substitute, but the texture might vary slightly.
Caramel Sauce: Homemade caramel adds a rich, buttery sweetness. Pre-made caramel sauce works too, but homemade lets you control flavor and thickness.
How Do You Get Soft, Puffy Whoopie Pie Cookies Every Time?
The trick to soft and cakey whoopie pie cookies is not overmixing the batter and rolling the dough balls in sugar for a little crunch outside and soft inside.
- Mix dry ingredients separately and add gradually to wet to avoid dense dough.
- Use a cookie or ice cream scoop for even-sized cookies so they bake uniformly.
- Bake until edges are just set but centers look slightly soft; they firm up while cooling.
- Let cookies cool before filling to prevent melting the frosting.
Equipment You’ll Need
- Baking sheets – provide a flat surface to bake cookies evenly without sticking.
- Parchment paper – makes cleanup easy and stops cookies from burning on the bottom.
- Mixing bowls – use separate ones for dry and wet ingredients to keep mixing simple.
- Electric mixer or hand mixer – helps cream butter and sugar smoothly for fluffy cookies and filling.
- Cookie scoop or tablespoon – makes uniform cookie sizes so they bake evenly.
- Wire cooling rack – cools cookies completely to keep them from getting soggy when filled.
- Small saucepan – needed for making smooth, rich caramel sauce without burning.
Flavor Variations & Add-Ins
- Swap apple cider for pear cider or cranberry juice for a different fruity twist that still complements spices.
- Add chopped walnuts or pecans to the cookie dough for extra crunch and nutty flavor.
- Mix pumpkin puree and pumpkin pie spice into the batter for a pumpkin-themed variation that’s still cozy.
- Use cream cheese frosting instead of cinnamon filling for a tangy, richer filling option.
- Drizzle white chocolate instead of caramel over the filling for a sweet, creamy contrast.
How to Make Apple Cider Whoopie Pie Cookies with Caramel
Ingredients You’ll Need:
For the Apple Cider Cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/2 cup apple cider
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons heavy cream (adjust for desired consistency)
For the Caramel Sauce:
- 3/4 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/3 cup heavy cream
- Pinch of salt
How Much Time Will You Need?
Overall, this recipe takes about 30 minutes of active prep time, plus 10-12 minutes baking time for the cookies, and a few extra minutes to cool and assemble the whoopie pies. Expect about 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare the Apple Cider Cookies:
First, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In a bigger bowl, beat softened butter and sugar until fluffy. Add the egg and vanilla, mixing well. Then gradually add the dry mix to the wet, alternating with apple cider. Mix just until combined to keep the cookies tender.
Using a tablespoon or cookie scoop, form dough balls and roll each in extra sugar for a nice sugary crust. Place them about 2 inches apart on the baking sheets.
Bake for 10-12 minutes, until the edges look set but the centers remain soft. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Filling:
Beat softened butter in a bowl until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract, cinnamon, and heavy cream. Adjust cream until the filling spreads easily but holds shape.
3. Prepare the Caramel Sauce:
In a heavy saucepan over medium heat, melt sugar while stirring constantly until it turns amber. Add the butter pieces carefully and stir until melted. Slowly add the heavy cream while stirring (the mixture will bubble!). Stir until smooth, remove from heat, add a pinch of salt, and let it cool slightly to thicken.
4. Assemble the Whoopie Pies:
Match cookies of similar size. Spread or pipe a generous amount of filling onto one cookie’s flat side. Drizzle a little caramel sauce over the filling, then gently press the matching cookie on top to make a sandwich. Add more caramel on top if you like.
5. Serve and Store:
Enjoy your whoopie pies right away or chill them in the fridge for a firmer filling. Store leftovers in an airtight container in the fridge for up to 4 days. For best taste, let them warm to room temperature before serving.
Can I Use Frozen Apple Cider for the Cookies?
Yes, you can use frozen apple cider, but be sure to thaw it completely and stir well before measuring. Using chilled cider helps keep the dough from becoming too soft.
What Can I Substitute for Heavy Cream in the Filling and Caramel?
You can use whole milk or half-and-half as a substitute, but the texture will be slightly less rich and creamy. For a non-dairy option, try coconut cream for a similar consistency.
How Should I Store Leftover Whoopie Pies?
Store them in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 15-20 minutes before serving to soften the filling and caramel.
Can I Make the Cookies and Filling Ahead of Time?
Absolutely! Bake the cookies and prepare the filling up to two days ahead. Keep the cookies and filling stored separately in airtight containers in the fridge, then assemble just before serving for the freshest taste.
