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Cinnamon Apple Cider Sandwich Cookies

Soft, spiced cookies infused with reduced apple cider and sandwiched with vanilla bean buttercream – the ultimate taste of fall.
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Prep Time 35 minutes
Cook Time 12 minutes
Total Time 57 minutes
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.