Our Favourite Apple Cider Whoopie Pie Cookies Recipe

If you’re searching for a bake that embodies the warm, cosy essence of autumn, you’ve found it. Picture this: a tender, cakey cookie infused with the rich, tangy taste of apple cider, lovingly paired with a cloud-like spiced cream. This is exactly what our guide to making the most wonderful Apple Cider Whoopie Pie Cookies is all about.

With this recipe, we turn simple kitchen staples into an extraordinary seasonal dessert. We steer clear of anything artificial by employing a key technique: reducing apple cider to concentrate its flavour, ensuring a genuine apple taste in every mouthful. Whether you’re baking for a cosy evening, a festive get-together, or simply fancy a delightful treat, these whoopie pies are set to become a treasured favourite. Let’s begin!

Why You’ll Love This Recipe

• Rich Apple Taste: By using a concentrated apple cider reduction rather than standard juice, we guarantee a profound and genuine apple flavour in every cookie. They are truly exceptional apple flavored cookies.
• Wonderfully Soft Texture: These are far from ordinary biscuits. Each cookie boasts a light, cake-like consistency that melts in the mouth, providing the perfect counterpart to the luscious filling.
• Divine Spiced Filling: Our cinnamon cream filling is airy, fluffy, and spiced to perfection, striking a beautiful balance with the zesty apple cookie cakes.
• Ideal for Autumnal Gatherings: These visually appealing treats are made for sharing. They’re the quintessential fall whoopie pies, perfect for celebrations, bake sales, or giving as a heartwarming handmade present.
• Simple and Accessible: Although they look quite gourmet, the method involves easy-to-follow steps and readily available ingredients, making this recipe a great choice for bakers of all skill levels.

Ingredients

• fresh apple cider
• plain flour
• bicarbonate of soda
• ground cinnamon
• ground ginger
• unsalted butter
• light brown sugar
• vanilla extract
• icing sugar
• double cream or milk

For the Apple Cider Cookies:

• 500ml (2 cups) fresh apple cider
• 400g (3 cups) plain flour
• 1 ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• 115g (½ cup) unsalted butter, at room temperature
• 200g (1 cup) light brown sugar, packed
• 1 large free-range egg
• 1 tsp vanilla extract
• 120ml (½ cup) buttermilk

For the Cinnamon Cream Filling:

• 225g (1 cup) unsalted butter, at room temperature
• 400g (3 cups) icing sugar, sifted
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 2-3 tbsp double cream or milk

The Secret to Incredible Flavour: Apple Cider Reduction

Before we get to the full method, we need to highlight the most crucial part of this recipe: the apple cider reduction. This technique is what unlocks the deep, concentrated apple flavour that sets these whoopie pies apart. Simmering the cider on the hob allows the water content to evaporate, which leaves you with a thicker, more flavourful syrup. This truly amplifies the apple’s natural sweetness and tang.

We really must insist you don’t skip this part or try to use apple juice straight from the carton. Investing 20-25 minutes to reduce 500ml of cider down to around 120ml (½ cup) will transform the final result. For more on the science behind flavour concentration, culinary resources like Serious Eats offer great explanations. Right then, let’s start baking.

Step-by-Step Guide to Making Apple Cider Whoopie Pie Cookies

1. Prepare the Apple Cider Reduction

1. Begin by pouring the 500ml of apple cider into a small saucepan.
2. Bring the liquid to a boil over a medium-high heat before lowering it to a gentle simmer.
3. Allow it to simmer without a lid for 20-25 minutes, until the volume has decreased to roughly 120ml (½ cup). It should appear slightly thicker, like a syrup.
4. Remove from the heat and set it aside until it has cooled down completely. This is vital, as adding hot liquid to the batter would melt the butter.

2. Make the Whoopie Pie Cookies

1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Line two large baking sheets with baking parchment.
2. In a medium-sized bowl, combine the plain flour, bicarbonate of soda, ground cinnamon, ground ginger, and salt with a whisk. Set this bowl of dry ingredients aside for later.
3. In another large bowl, using an electric hand mixer or a stand mixer fitted with the paddle, cream the room-temperature butter with the light brown sugar on a medium speed for 2-3 minutes, until the mixture is pale and fluffy.
4. Add the egg and vanilla extract, beating until just combined. Remember to scrape down the sides of the bowl to ensure everything is incorporated.
5. Now, add the dry ingredients to the wet mixture in three separate additions, alternating with the buttermilk. You should begin and end with the flour mixture. Mix on a low speed only until the ingredients are just incorporated—it’s important not to overwork the batter.
6. Lastly, pour in the cooled apple cider reduction and mix gently until it is evenly distributed throughout the batter. The consistency will be soft and a bit sticky.
7. Using a medium-sized cookie scoop or a pair of tablespoons, drop rounded portions of the batter onto your prepared baking sheets, making sure to leave at least 2 inches between each one to give them room to spread.
8. Bake in the preheated oven for 10-12 minutes. The cookies are ready when the tops are puffed and spring back when you touch them lightly. They should be a lovely light golden-brown colour.
9. Allow the cookies to cool on the baking sheets for 5 minutes before carefully moving them to a wire rack to finish cooling completely. They must be entirely cool before you add the filling.

While the cookies cool down, it’s a great opportunity to think about dinner. For a comforting meal that fits the autumnal mood perfectly, we wholeheartedly suggest our Honey Garlic Sausage Sweet Potatoes skillet recipe.

3. Craft the Perfect Cinnamon Cream Filling

1. Place the softened butter in a large bowl and beat it with an electric mixer until it becomes perfectly smooth and creamy.
2. Bit by bit, add the sifted icing sugar and ground cinnamon. Start mixing on a low speed to prevent a sugary dust cloud, then turn it up to medium-high. Beat for about 3-4 minutes, until the frosting is exceptionally light and fluffy.
3. Mix in the vanilla extract. Then, add the double cream or milk, one tablespoon at a time, beating after each addition until you have achieved a smooth, creamy, and spreadable consistency.

4. Assemble Your Whoopie Pies

1. Once your cookies are thoroughly cooled, match them up into pairs of similar sizes.
2. Take one cookie from each pair and pipe or spread a generous layer of the cinnamon cream filling onto its flat side.
3. Carefully place the second cookie on top, flat side down, to form a sandwich.
4. And that’s it! Your homemade Apple Cider Whoopie Pie Cookies are ready to be devoured. You can serve them straight away or let them chill in the fridge for half an hour to allow the filling to firm up.

Tips for Perfect Whoopie Pies

• Consistent Sizing is Crucial: A cookie scoop is your best tool for creating evenly sized cookie halves, which makes sandwiching them together much simpler.
• Avoid Overbaking: The signature feature of a whoopie pie is its soft, cake-like nature. Remove them from the oven as soon as the tops spring back. Baking them for too long will result in dry, hard cookies.
• The Importance of Cooling: We cannot say this enough! Attempting to fill warm cookies will cause your beautiful cream filling to melt into a sticky mess. You must wait until they are completely cool.
• How to Store: Keep your assembled whoopie pies in a sealed container in the refrigerator, where they will last for up to 4 days. They often taste even more delicious the following day as the flavours have had time to meld. For another fantastic weeknight meal, have a look at our quick Ranch Garlic Parmesan Chicken Skewers.

FAQ

Your New Favourite Autumn Treat

And there we are! Our complete guide to baking spectacular Apple Cider Whoopie Pie Cookies, a treat that is sure to fill your home with the wonderful aroma of autumn. The blend of the zesty, spiced apple cakes with the sweet, fluffy cinnamon filling is simply a perfect pairing. This is a brilliant baking project for a crisp weekend and is certain to delight anyone who tries them.

We do hope you’ll embrace the spirit of the season and give this recipe a go. When you do, please pop back and let us know how you got on in the comments section. We always enjoy hearing about your baking successes!

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Prep: 15 mins
Cook: 35 mins
Yield: 12-15 Pies

Ingredients

• For the Apple Cider Cookies:
• 500ml (2 cups) fresh apple cider
• 400g (3 cups) plain flour
• 1 ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• 115g (½ cup) unsalted butter, at room temperature
• 200g (1 cup) light brown sugar, packed
• 1 large free-range egg
• 1 tsp vanilla extract
• 120ml (½ cup) buttermilk
• For the Cinnamon Cream Filling:
• 225g (1 cup) unsalted butter, at room temperature
• 400g (3 cups) icing sugar, sifted
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 2-3 tbsp double cream or milk

Instructions

1. Reduce Cider: In a small saucepan, simmer the 500ml of apple cider for 20-25 minutes, until it has reduced to about 120ml (½ cup). Set aside to cool completely.
2. Prepare for Baking: Preheat oven to 180°C (160°C Fan / Gas Mark 4). Line two baking sheets with parchment. In a medium bowl, whisk together the flour, bicarbonate of soda, cinnamon, ginger, and salt.
3. Mix the Batter: In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Alternately add the dry ingredient mixture and the buttermilk, starting and ending with the dry ingredients. Mix on low until just combined. Gently stir in the cooled apple cider reduction.
4. Bake the Cookies: Drop rounded tablespoons of batter onto the prepared sheets, leaving about 2 inches between them. Bake for 10-12 minutes, until the tops are puffed and spring back to the touch. Let them cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
5. Make the Filling: In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar and cinnamon, beating for 3-4 minutes until light and fluffy. Mix in the vanilla, then add the cream or milk one tablespoon at a time until you reach a smooth, spreadable consistency.
6. Assemble the Whoopie Pies: Match the cooled cookies into pairs. Spread a generous layer of filling onto the flat side of one cookie and place the second cookie on top to form a sandwich. Serve and enjoy!