Apple Cider Whoopie Pie Cookies with Caramel are a fun twist on a classic treat, combining soft, cake-like cookies with a sweet and tangy apple cider flavor. Each whoopie pie is filled with a smooth caramel frosting that adds just the right amount of rich sweetness, making these cookies perfect for fall or any time you want a cozy bite of something special.
I love making these because the apple cider gives the cookies a nice spiced warmth that feels comforting without being too heavy. The caramel filling is my favorite part—it’s silky and melts in your mouth, pairing perfectly with the tender cookie. These are the kind of sweets you want to share with friends or keep piled on a plate by yourself.
One of my favorite ways to enjoy them is slightly chilled, so the caramel filling is cool but still soft. They’re great for packing in lunchboxes or serving at a get-together where you want something easy and a little different from regular cookies. Trust me, once you try an Apple Cider Whoopie Pie with that gooey caramel, you’ll find yourself reaching for more.
Key Ingredients & Substitutions
Apple Cider: This adds a lovely, light fruit flavor with subtle tartness. If you don’t have apple cider, you can substitute diluted apple juice with a splash of lemon juice to mimic the acidity and sweetness.
Spices: Cinnamon, ginger, nutmeg, and cloves give the cookies that warm fall vibe. You can adjust the amounts to suit your taste or use a pumpkin pie spice blend for convenience.
Butter: Butter adds richness and softness. For dairy-free, try a good-quality vegan butter substitute. It works well for both the cookies and the cream filling.
Caramel Ingredients: Light corn syrup helps keep caramel smooth and prevents crystallization, but you can swap it for golden syrup or skip it for a more classic caramel texture. Just watch the cooking time closely.
How Do You Get Soft, Puffy Whoopie Pie Cookies That Don’t Spread Too Much?
The key is balancing moisture and flour, and handling the dough gently:
- Measure flour accurately to avoid too loose dough. Spoon flour into the cup and level it off.
- Roll dough balls in granulated sugar—this creates a crisp outer layer while keeping the centers soft.
- Bake at 350°F for about 10-12 minutes, just until cookies puff and crack. Avoid overbaking to keep them tender.
- Cool completely before assembling, so the cookies hold their shape when filled.
Using these tips, your whoopie pies will be light and cakey, perfect for sandwiching with creamy filling and gooey caramel.
Equipment You’ll Need
- Baking sheets – wide, flat surface lets cookies bake evenly and hold their shape.
- Parchment paper or silicone baking mat – prevents sticking and helps cookies brown nicely.
- Mixing bowls – you’ll need at least two: one for dry ingredients, one for wet.
- Electric mixer or hand mixer – makes creaming butter and sugar plus beating frosting easier and smooth.
- Spatula – great for folding ingredients gently and scraping bowls clean.
- Saucepan – needed for making the caramel sauce without burning it.
- Spoon or small ladle – for drizzling or spreading caramel and filling.
- Cooling racks – keep cookies cooling evenly and prevent sogginess.
Flavor Variations & Add-Ins
- Swap apple cider for pear cider or fresh apple juice for a lighter fruity twist that’s just as tasty.
- Add finely chopped crystallized ginger to the cookie dough for extra zing and a bit of chew.
- Mix in chopped toasted pecans or walnuts into the cream filling for some crunch.
- Use maple syrup in the caramel instead of brown sugar for a deeper, woodsy sweetness that pairs well with fall spices.
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 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar (plus extra for rolling dough)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup apple cider
For the Caramel Filling:
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Cream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and bake the cookies, 15 minutes to make the caramel sauce, and another 10 minutes to prepare the cream filling. Allow extra time to cool the cookies and caramel before assembling—about 30 minutes. In total, count on approximately 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Apple Cider Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients alternating with the apple cider, starting and ending with the flour mixture. Mix just until everything comes together.
Roll the dough into 1 1/2-inch balls, then coat each ball with granulated sugar. Arrange them on the baking sheets, spacing them apart. Bake for 10-12 minutes until the cookies puff up and begin to crack. Remove from oven and cool completely on wire racks.
2. Make the Caramel Sauce:
In a medium saucepan, combine the heavy cream, butter, brown sugar, and corn syrup over medium heat. Stir constantly and bring to a boil. Then continue boiling for about 5 minutes, stirring often, until the caramel slightly thickens.
Remove from heat and stir in the vanilla extract and salt. Let the caramel cool to room temperature; it will thicken as it cools.
3. Prepare the Cream Filling:
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and heavy cream, then beat until the filling is fluffy and spreadable. Adjust consistency by adding more powdered sugar or cream if needed.
4. Assemble the Whoopie Pies:
Take a cooled cookie and spread a generous amount of cream filling on its flat side. Drizzle or spread some caramel sauce over the cream filling. Sandwich with another cookie, pressing gently to even out the filling. For an extra touch, drizzle more caramel over the top.
5. Serve and Store:
Serve your whoopie pies right away or chill them to let the caramel set slightly for less mess. Store leftovers in an airtight container in the fridge for up to 3 days—delicious even when chilled.
Can I Use Frozen Apple Cider for the Cookies?
Yes, just make sure to thaw it completely in the refrigerator before using. Shake or stir the cider well to redistribute any settled flavors before measuring.
How Do I Store Leftover Whoopie Pies?
Store them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature or warm slightly before serving for the best texture.
Can I Substitute the Butter in the Cream Filling?
Absolutely! You can use dairy-free margarine or a vegan butter alternative to make the filling suitable for dairy-free diets. Just keep the filling chilled for firmness.
Is There a Way to Make the Caramel Sauce Ahead of Time?
Yes! Prepare the caramel sauce in advance and store it in a sealed container in the fridge for up to a week. Warm gently before using to reach a drizzleable consistency.
