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Apple Cider Whoopie Pies

Apple cider whoopie pies with tender, spiced cookie rounds and a smooth cream cheese filling. The apple cider is reduced for concentrated flavor before mixing, then the pies are baked until puffed and set and sandwiched for a soft bite.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 18 whoopie pies
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the cakes
  • 2 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp salt
  • 0.5 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 0.75 cup apple cider reduce to 1/3 cup
  • 0.25 cup sour cream
For filling
  • 8 oz cream cheese
  • 0.25 cup butter
  • 2 cup powdered sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Reduce cider and make the cakes
  1. Reduce the apple cider until you have 1/3 cup, then cool completely so it doesn’t melt the batter.
  2. Preheat the oven to 350F and line baking sheets.
  3. Beat the butter and brown sugar until creamy, then beat in the egg, vanilla, and the reduced cider.
  4. Alternate adding the flour mixture and sour cream, mixing just until incorporated.
  5. Drop 2-tablespoon rounds onto the lined baking sheets.
  6. Bake for 10-12 minutes, until the cookies puff and look set around the edges.
Make filling and assemble
  1. Cool the cakes completely before filling so the filling stays smooth.
  2. Beat the filling ingredients until smooth, using enough mixing to remove any lumps.
  3. Sandwich filling between two cooled cakes to form 18 whoopie pies.

Notes

For the best texture, reduce the apple cider until it truly thickens slightly, then cool fully before mixing into the batter. Store assembled whoopie pies in the refrigerator up to 4 days; freeze assembled pies up to 1 month (thaw overnight in the fridge). For a dairy-reduced option, use lactose-free butter/cream cheese and sour cream substitutes in the same amounts.