Apple Cider Whoopie Pies
Okay, let me tell you, these Apple Cider Whoopie Pies are like a cozy hug wrapped up in dessert form. The warm spices mixed with the tangy-sweet apple cider remind me of those crisp fall afternoons when the whole house smells like a bakery (without the fancy trip). The cake-y cookies are soft and pillowy, with just the right hint of cinnamon and nutmeg, while the creamy filling adds that perfect touch of sweetness. If you’re anything like me, you’ll find yourself sneaking bites when no one’s watching—these little guys are dangerously good. And great news? They’re simple to make, so you can impress everyone without breaking a sweat. Trust me, once you try these, apple cider season will never be the same!
Quick Facts
- Yield: Serves 12 whoopie pies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup apple cider (preferably fresh or well-shaken)
For the Filling:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Optional: pinch of cinnamon or apple pie spice for extra warmth
How I Make It
Step 1:
First, preheat your oven to 350°F and line two baking sheets with parchment paper—this helps the cookies release easily and keeps the bottoms nice and soft. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 2:
In a separate large bowl, cream the butter and granulated sugar with an electric mixer until light and fluffy—this usually takes about 3-4 minutes and is key for those tender, pillowy cookies. Then, beat in the egg and vanilla extract until fully incorporated.
Step 3:
Alternate adding the dry ingredients and the apple cider to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined—the batter will be a little loose, and that’s exactly how we want it so the cookies puff up nicely without being dense.
Step 4:
Scoop the batter by heaping tablespoons onto the baking sheets, spacing them about 2 inches apart because they spread a bit. You should have roughly 24 cookies total. Bake for 12-15 minutes, or until the edges are set and a toothpick in the center comes out clean-ish (these are soft cookies, so don’t expect a fully dry toothpick).
Step 5:
While the cookies cool completely, make the filling! Beat together the softened cream cheese and butter until smooth and creamy, then gradually add the powdered sugar and vanilla extract. For a little extra cozy vibe, sprinkle in a pinch of cinnamon or apple pie spice. Beat until fluffy and spreadable.
Step 6:
Once the cookies are cool, spread about 2 tablespoons of filling onto the flat side of one cookie, then sandwich with another. Give them a gentle press to settle the filling evenly. Store finished whoopie pies in an airtight container in the fridge, and they’re best enjoyed within a few days (though, honestly, they rarely last that long!).
Variations & Tips
- Swap the apple cider for pear cider or even a spiced cranberry juice for a fun twist.
- If your batter seems too runny, pop it in the fridge for 15 minutes to firm up a bit before baking.
- Add a sprinkle of chopped nuts or mini chocolate chips to the batter for texture.
- Use maple syrup instead of granulated sugar for a deeper, autumnal sweetness.
- For a dairy-free version, try vegan butter and cream cheese alternatives.
How I Like to Serve It
These whoopie pies are pure magic alongside a hot mug of spiced tea or fresh apple cider on a chilly fall afternoon. They make a perfect dessert for Thanksgiving dinner or a casual weekend treat when you want to cozy up with something sweet and festive. Plus, they’re great little gifts wrapped up in cellophane tied with a ribbon!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Warm the pies gently in the microwave for 10 seconds if you like them a bit softer before serving.
Closing: There’s something about these Apple Cider Whoopie Pies that just feels like a warm, delicious secret you’ll keep baking again and again.
