Apple Cider Whoopie Pies
Apple Cider Whoopie Pies
Apple cider whoopie pies combine the cozy flavors of fall with a delightful dessert experience. These soft, cake-like cookies infused with apple cider create a perfect balance of sweetness and spice. The creamy filling enhances the flavor, making each bite a treat that leaves you wanting more.
Why You’ll Love This Apple Cider Whoopie Pie
You will love these apple cider whoopie pies for their unique taste and texture. The combined flavors of cinnamon, nutmeg, and reduced apple cider bring a warm autumn essence to this dessert. Each whoopie pie is soft, inviting, and melty in your mouth, offering a delightful experience for any occasion. They are perfect for fall gatherings, holiday celebrations, or a cozy evening at home with family.
How to Make Apple Cider Whoopie Pies
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider, reduced to 1/4
- 1/2 cup buttermilk
For the filling:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons apple cider, reduced
- 1/4 teaspoon ground cinnamon
Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Bring 1 cup of apple cider for the pies and 1/2 cup for the filling to a boil in separate saucepans until reduced, then let it cool.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition, then add the vanilla extract.
- Slowly stir in the reduced apple cider until incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, mixing just until combined.
- Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the tops spring back when lightly touched.
- Remove from the oven and allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
- For the filling, beat the butter until creamy and gradually add in the powdered sugar, vanilla extract, reduced cider, and cinnamon, mixing until smooth and fluffy.
- Once the whoopie pies have cooled, spread or pipe a generous amount of filling onto the flat side of half of the cookies, and top with the remaining cookies.
How to Serve Apple Cider Whoopie Pies
Apple cider whoopie pies are best enjoyed fresh. Serve them at room temperature or slightly chilled for a delightful dessert experience. Pair them with a warm cup of cider or a scoop of vanilla ice cream for an extra treat. They make an excellent addition to any dessert table during holiday gatherings or family celebrations.
How to Store Apple Cider Whoopie Pies
Store your apple cider whoopie pies in an airtight container at room temperature for up to three days. If you wish to keep them longer, you can refrigerate them for up to a week. For longer storage, consider freezing the pies without filling. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, let them thaw at room temperature, then fill and serve.
Tips to Make Apple Cider Whoopie Pies Perfect
- Ensure that your butter is softened to room temperature for a creamy filling.
- Don’t skip the step of reducing the apple cider; it concentrates the flavors and enhances the overall taste.
- Use a cookie scoop for even-sized whoopie pie cookies. This will help them bake evenly.
- Experiment with the filling by adding a pinch of salt or a splash of maple syrup for added flavor.
Flavor Variations
Feel free to customize your apple cider whoopie pies. You can substitute the filling with cream cheese frosting for a tangy twist, or use flavored extracts like almond or maple for additional depth. You can also add chopped nuts or dried cranberries to the batter for added texture and flavor.
Pro Tips for Success
- Make sure your baking sheets are properly lined to prevent sticking.
- Allow your cookies to cool completely before adding the filling; this helps prevent the filling from melting.
- For a decorative touch, roll the edges of the filled whoopie pies in finely chopped nuts or sprinkles.
FAQs About Apple Cider Whoopie Pies
1. Can I use store-bought apple cider?
Absolutely! Store-bought apple cider works perfectly for this recipe. Just make sure to reduce it as directed to concentrate the flavor. Homemade or fresh cider will yield an even richer taste.
2. How can I make these dairy-free?
To make dairy-free apple cider whoopie pies, substitute the butter with a dairy-free alternative like coconut oil or vegan butter. You can also use almond milk or another non-dairy milk instead of buttermilk.
3. Can I make the whoopie pie cookies ahead of time?
Yes, you can bake the cookies in advance. Store them without filling in an airtight container. When you’re ready to serve, whip up the filling and assemble the cookies for the best taste and texture.
Final Thoughts
Apple cider whoopie pies are an uplifting addition to your dessert repertoire. The combination of spices and the unique flavor of reduced apple cider makes them a perfect seasonal treat. Easy to make and fun to share, they brighten any gathering. So whip up a batch today and indulge in these delightful, soft, and creamy confections!
Apple Cider Whoopie Pies
Ingredients
For the cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened Must be softened to room temperature.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider, reduced to 1/4 Reduce apple cider by boiling.
- 1/2 cup buttermilk Can substitute with non-dairy milk.
For the filling
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar Adjust for desired sweetness.
- 1 teaspoon vanilla extract
- 2 tablespoons apple cider, reduced
- 1/4 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Bring 1 cup of apple cider for the pies and 1/2 cup for the filling to a boil in separate saucepans until reduced, then let it cool.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition, then add the vanilla extract.
- Slowly stir in the reduced apple cider until incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, mixing just until combined.
- Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are golden brown and the tops spring back when lightly touched.
- Remove from the oven and allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Making the Filling
- For the filling, beat the butter until creamy and gradually add in the powdered sugar, vanilla extract, reduced cider, and cinnamon, mixing until smooth and fluffy.
Assembly
- Once the whoopie pies have cooled, spread or pipe a generous amount of filling onto the flat side of half of the cookies, and top with the remaining cookies.
