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Apple Cider Whoopie Pies

Apple cider whoopie pies with golden-spiced cookie rounds and a smooth cream cheese filling. The apple cider is reduced for deeper flavor, then the cookies are baked until puffed and set before sandwiching.
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Prep Time 30 minutes
Cook Time 12 minutes
cooling 30 minutes
Total Time 1 hour 12 minutes
Servings: 18 whoopie pies
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the cakes
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp salt
  • 0.5 lb unsalted butter softened (for cakes)
  • 1 cup brown sugar packed
  • 1 egg
  • 1 tsp vanilla
  • 0.75 cup apple cider reduced to 1/3 cup
  • 0.25 cup sour cream
For filling
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened (for filling)
  • 2 cup powdered sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Reduce cider and prep the oven
  1. Reduce the apple cider in a small saucepan over medium heat until reduced by half, then cool to room temperature.
  2. Preheat the oven to 350F and line sheet pans with parchment.
Make the spiced cookie batter
  1. Whisk together all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt.
  2. Beat unsalted butter and brown sugar until fluffy, then beat in the egg, vanilla, and reduced apple cider.
  3. Alternate adding the flour mixture and sour cream, mixing only until just combined.
Bake and cool
  1. Drop 2-tablespoon rounds of dough onto the prepared sheets, leaving space between them.
  2. Bake at 350F for 10-12 minutes, until the cookies are puffed and set.
  3. Cool completely before filling, letting the cookies firm up as they cool.
Assemble the whoopie pies
  1. Beat cream cheese, unsalted butter, powdered sugar, cinnamon, and vanilla together until smooth.
  2. Sandwich the filling between the cooled cakes so the cream stays creamy and the cookies do not melt it.

Notes

Pro tip: reduce the apple cider until it coats the spoon lightly, and cool it fully before mixing so the batter doesn’t loosen. Store assembled whoopie pies in the refrigerator for up to 4 days; they keep best when cookies and filling stay cool. Freeze unfilled cookies up to 2 months (thaw and assemble after). For a lighter option, use reduced-fat cream cheese in the filling for a slightly less rich texture.