Print

Apple Cider Whoopie Pies – Soft Spiced Cookies With Creamy Filling For Fall

Soft Spiced Apple Cider Whoopie Pies

Indulge in the cozy flavors of fall with these soft, spiced Apple Cider Whoopie Pies. Featuring tender cookies infused with apple cider and warm spices, sandwiched with a creamy filling, perfect for autumn gatherings at Emma’s Cake Studio.

Ingredients

Scale
  • For the Cookies:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup apple cider
  • For the Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla, beating well.
  4. Reduce speed to low and add dry ingredients alternately with apple cider, starting and ending with dry ingredients. Mix until just combined.
  5. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  6. Bake for 10-12 minutes or until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
  8. Spread or pipe filling onto the flat side of one cookie, then top with another cookie to form sandwiches.
  9. Store in an airtight container in the refrigerator.

Notes

These whoopie pies can be made ahead and stored in the fridge for up to 3 days. For extra flavor, reduce the apple cider to 3/4 cup if desired. Yield: About 18-20 whoopie pies.

Nutrition