Cinnamon Apple Cider Sandwich Cookies: The Quintessential Taste of Fall

There’s a moment every autumn when the air turns crisp, the leaves blaze with color, and a deep, almost primal craving for warm, spiced flavors takes hold. Pie is glorious, but it’s a commitment. You want something handheld, shareable, and infused with that iconic seasonal essence. That’s where these Cinnamon Apple Cider Sandwich Cookies come in—they are not just a cookie; they are a edible hug from fall itself. Imagine the heartwarming flavor of spiced apple cider, transformed into an incredibly soft, cake-like cookie, then sandwiched together with a cloud of vanilla bean buttercream. It’s like the best parts of an apple orchard and a cozy sweater weather day decided to have a delicious love child.

This recipe is a celebration of the season in cookie form. It moves beyond the ubiquitous pumpkin spice (though we love that, too) to highlight the tangy, sweet, and complex notes of real apple cider. Reducing the cider is the secret kitchen magic here, concentrating its flavor into a potent syrup that permeates every bite. Paired with a classic blend of cinnamon, nutmeg, and a whisper of cloves, the cookie base is fragrant, tender, and uniquely autumnal. The simple buttercream filling provides a sweet, creamy contrast that keeps the spices from being overwhelming, creating a perfectly balanced treat. They’re impressive enough for a holiday cookie swap, simple enough for a weekend baking project with kids, and utterly irresistible with a hot cup of coffee or tea. Let’s bake a batch of autumn.

The Soul of the Season: Why Apple Cider Makes All the Difference

Before we dive into the ingredients, let’s talk about the star: apple cider. Not to be confused with clear, filtered apple juice, true apple cider is opaque, often unpasteurized, and bursting with fresh apple flavor. It’s typically unfiltered, which means it contains apple solids that contribute to its rich, complex taste. When you slowly simmer and reduce it, you’re evaporating the water and intensifying the natural sugars and tart apple essence. This reduction becomes the liquid gold of our recipe, carrying a depth of flavor that extract or juice simply cannot replicate. It’s this step that transforms a good spiced cookie into an extraordinary one, infusing it with a nostalgic, orchard-fresh character.

Gathering Your Ingredients: A Symphony of Spice and Sweetness

Using quality ingredients will always elevate your baking. For these cookies, fresh spices are key—their aromatic oils are at their peak, providing the most vibrant flavor. If your cinnamon or nutmeg has been in the pantry for years, it’s time for an update. The butter should be truly softened (left out for about an hour) for the best creaming texture. Now, let’s break down what you’ll need.

Ingredients:

For the Reduced Apple Cider:

• 1 ½ cups high-quality apple cider (not juice)

For the Cookie Dough:

• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional, but highly recommended)
• ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
• ¾ cup packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

For the Vanilla Bean Buttercream Filling:

• ½ cup (1 stick) unsalted butter, softened to room temperature
• 1 ½ cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract (or seeds from ½ a vanilla bean)
• 2-3 tablespoons heavy cream or whole milk
• A pinch of salt

Step-by-Step Instructions: Crafting Your Autumnal Masterpiece

Follow these steps carefully, and you’ll be rewarded with the softest, most flavorful sandwich cookies.

Step 1: Create the Flavor Concentrate

In a small saucepan, bring the 1 ½ cups of apple cider to a boil over medium-high heat. Reduce the heat to maintain a steady simmer. Let it cook, stirring occasionally, until it has reduced to about ¼ cup of thick, syrupy liquid. This will take 20-25 minutes. Keep a close eye during the last few minutes to prevent burning. Pour the reduction into a small bowl or glass measuring cup and let it cool completely to room temperature. You can speed this up by placing it in the refrigerator.

Step 2: Whisk the Dry Ingredients

While the cider reduces and cools, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This not only combines them but also aerates the mixture, leading to a lighter cookie.

Step 3: Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and brown sugar on medium-high speed for 2-3 minutes. The mixture should become pale, fluffy, and well combined. Scrape down the sides of the bowl as needed.

Step 4: Incorporate the Wet Ingredients

Add the room temperature egg and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated, about 1 minute. With the mixer on low, gradually add the completely cooled apple cider reduction. Mix until just combined.

Step 5: Combine Wet and Dry

Gradually add the flour mixture to the wet ingredients with the mixer on low speed. Mix only until the last streaks of flour disappear. Do not overmix. The dough will be soft and slightly sticky—this is perfect and ensures a tender crumb.

Step 6: Scoop and Bake

Using a medium cookie scoop (about 1.5 tablespoons), portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. You can lightly moisten your fingers and gently press down on each mound to slightly flatten it, as these cookies don’t spread a huge amount.
Bake for 10-12 minutes, or until the edges are just set and the tops look dry. The centers should still be soft. They will be only lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before filling.

Step 7: Make the Vanilla Bean Buttercream

While the cookies cool, make the filling. In a clean mixer bowl, beat the softened butter on medium speed until completely smooth and creamy, about 2 minutes. Add the sifted powdered sugar, vanilla, and a pinch of salt. Start mixing on low until the sugar is incorporated, then increase to medium-high and beat for 2-3 minutes. Add heavy cream, 1 tablespoon at a time, until you reach a light, fluffy, and spreadable consistency.

Step 8: Assemble the Sandwich Cookies

Once cookies are cool, flip half of them over (flat side up). Using a spoon, piping bag, or small cookie scoop, place a generous dollop of buttercream (about 1-2 teaspoons) on the flat side of each flipped cookie. Top with the remaining cookies, flat side down, and press gently to push the filling to the edges.

Pro Tips for Cookie Perfection

• Reduction is Key: Don’t skip reducing the cider! This step is non-negotiable for intense flavor. You can even make a double batch of the reduction and keep it in the fridge for a week to use in glazes, cocktails, or oatmeal.
• Room Temperature Matters: Using room temperature egg and butter ensures they emulsify properly with the sugar, creating a lighter cookie texture. Cold ingredients can lead to a dense, greasy result.
• The Toothpick Test is a Trap: Do not overbake! These are soft, cake-like cookies. They will look underdone when you take them out, but they continue to set as they cool on the sheet. Overbaking will make them dry.
• Chill for Control: If your dough seems too sticky to handle after mixing, cover and refrigerate it for 30 minutes. This firms up the butter, making scooping easier.
• Filling Variations: For a tangy contrast, add 2 ounces of softened cream cheese to the buttercream. For a maple twist, replace the vanilla with ½ teaspoon of maple extract.

Serving, Storing, and Gifting Your Cookies

These cookies are best enjoyed the day they are made when the cookie is supremely soft and the filling is fluffy. However, they keep wonderfully in an airtight container at room temperature for up to 2 days. For longer storage, you can keep the unfilled cookies in an airtight container for up to 3 days and fill them just before serving. The filled cookies can also be frozen for up to 1 month. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or container. Thaw at room temperature.

They are the perfect treat for a fall picnic, a Halloween party, a Thanksgiving dessert spread, or a heartfelt food gift. Package them in a cardboard box with parchment paper between layers, tied with a rustic ribbon. Pair them with mulled wine, hot apple cider, or a dark roast coffee for the ultimate autumnal experience. Baking these Cinnamon Apple Cider Sandwich Cookies is more than following a recipe; it’s an invitation to slow down and savor the flavors of the season. The aroma that fills your kitchen is pure nostalgia, and the first bite is pure joy. Happy baking!

Cinnamon Apple Cider Sandwich Cookies

Soft, spiced cookies infused with reduced apple cider and sandwiched with vanilla bean buttercream – the ultimate taste of fall.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 12 minutes mins

Total Time 57 minutes mins

Servings: 15 sandwich cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 280

Ingredients

  

For the Reduced Apple Cider

• 1.5 cups apple cider high-quality

For the Cookie Dough

• 2 cups all-purpose flour spooned and leveled
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt fine sea salt
• 2 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves optional
• 0.75 cup unsalted butter softened (1.5 sticks)
• 0.75 cup brown sugar packed
• 1 egg large, room temperature
• 1 tsp vanilla extract pure

For the Buttercream Filling

• 0.5 cup unsalted butter softened (1 stick)
• 1.5 cups powdered sugar sifted
• 1 tsp vanilla extract pure
• 2-3 tbsp heavy cream or whole milk
• 1 pinch salt

Equipment

• Mixing bowls
• Small saucepan
• Stand mixer or hand mixer
• Baking sheets
• Parchment paper
• Wire rack
• Cookie scoop

Method

 

1. Reduce the Apple Cider: In a small saucepan, simmer apple cider over medium heat for 20-25 min until reduced to ¼ cup. Cool completely.
2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
3. Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Cream butter & sugar: In a mixer bowl, beat softened butter and brown sugar on med-high until light and fluffy, 2-3 min.
5. Add wet ingredients: Beat in egg and vanilla until combined. On low speed, mix in the cooled apple cider reduction.
6. Combine: Gradually add dry ingredients to wet, mixing on low until just combined. Dough will be soft.
7. Scoop & Bake: Scoop 1.5-tbsp portions onto sheets, 2″ apart. Flatten slightly. Bake 10-12 min until edges are set. Cool 5 min on sheet, then transfer to a wire rack to cool completely.
8. Make Buttercream: Beat softened butter until smooth. Add sifted powdered sugar, vanilla, and salt. Beat on low, then med-high for 2-3 min. Add cream 1 tbsp at a time until fluffy.
9. Assemble: Once cookies are cool, spread or pipe buttercream onto flat side of half the cookies. Top with remaining cookies to form sandwiches.

Notes

Cookies are best the day they’re made but keep in an airtight container for 2 days. Unfilled cookies can be stored for 3 days. Filling can be made with cream cheese for tang. Ensure cider reduction is completely cool before adding to dough.