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Cream-Filled Apple Cider Cookies

Soft, spiced apple cider cookies with a fluffy vanilla buttercream filling, capturing the cozy essence of fall in every bite.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 18 filled cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Apple Cider Cookies
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt fine sea salt
  • 1.5 tsp cinnamon ground
  • 0.5 tsp nutmeg ground, freshly grated ideal
  • 0.25 tsp cloves ground, optional
  • 0.5 cup unsalted butter softened (1 stick)
  • 0.75 cup brown sugar packed, dark preferred
  • 1 egg large, room temperature
  • 1 tsp vanilla extract pure
  • 2 cups apple cider fresh, not apple juice
Vanilla Buttercream Filling
  • 0.5 cup unsalted butter softened (1 stick)
  • 1.5 cups powdered sugar sifted
  • 1 tsp vanilla extract pure, or seeds from 1/2 vanilla bean
  • 2-3 tbsp heavy cream or milk
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer
  • Small saucepan

Method
 

  1. Pour apple cider into a small saucepan. Bring to a boil, then simmer for 20-25 minutes until reduced to about ¾ cup. Cool completely.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a large bowl, beat softened butter and brown sugar until light and fluffy, about 2-3 minutes.
  5. Beat in the egg and vanilla extract until fully incorporated.
  6. With mixer on low, add dry ingredients in three parts, alternating with the cooled cider reduction in two parts. Mix until just combined. Dough will be soft and sticky.
  7. Using a 1.5-tablespoon scoop, drop dough onto baking sheets, 2 inches apart. Bake for 10-12 minutes until edges are set and tops are dry. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. For filling: Beat softened butter until smooth. Gradually add sifted powdered sugar, then vanilla, a pinch of salt, and 2 tbsp cream. Beat for 2-3 minutes until fluffy, adding more cream if needed.
  9. Spread or pipe filling onto the flat side of half the cooled cookies. Top with remaining cookies to form sandwiches.

Notes

Reduced cider and baked cookies MUST be completely cool before proceeding. Unfilled cookies can be stored airtight for 3 days; fill just before serving for best texture. Use fresh apple cider, not juice, for optimal flavor.