Go Back

Spiced Apple Cider Whoopie Pies

Incredibly soft, spiced apple cider cookies sandwiching a fluffy vanilla bean buttercream for the ultimate handheld fall dessert.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Servings: 12 whoopie pies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 380

Ingredients
  

Spiced Apple Cider Cookies
  • 2 cups fresh apple cider for reduction
  • 2.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground allspice optional
  • 0.5 cup unsalted butter softened
  • 1 cup dark brown sugar packed
  • 1 egg large, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk room temperature
Vanilla Bean Buttercream Filling
  • 1 cup unsalted butter softened (2 sticks)
  • 3.5 cups powdered sugar sifted, plus more if needed
  • 2 tsp vanilla extract or seeds from 1 vanilla bean
  • 2-3 tbsp heavy cream or whole milk
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer
  • Small saucepan

Method
 

  1. Reduce 2 cups fresh cider in a saucepan over simmer for 20-25 min until it measures 1/2 cup. Cool completely.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
  4. In a stand mixer, cream softened butter and brown sugar until light and fluffy, about 3 minutes.
  5. Beat in the egg and vanilla extract until combined.
  6. With mixer on low, add dry ingredients in 3 parts, alternating with cooled reduced cider and buttermilk. Mix until just combined.
  7. Scoop 1.5-tbsp mounds of batter onto baking sheets, 2 inches apart.
  8. Bake for 10-12 minutes until tops spring back. Cool 5 mins on sheet, then transfer to wire rack to cool completely.
  9. For filling, beat softened butter until smooth. Add powdered sugar, vanilla, and salt. Mix on low, then beat on high for 2-3 mins. Add cream until fluffy.
  10. Match cooled cookies. Pipe or spread filling onto flat side of one cookie, sandwich with another. Serve.

Notes

Whoopie pies are best the day they're made but can be stored airtight in the fridge for 3 days. Freeze unfilled cookies for longer storage. Ensure reduced cider is completely cool before using.