Reduce 3/4 cup apple cider in a small saucepan over low heat for 15-20 mins until it measures 1/4 cup. Set aside to cool completely.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

In a large bowl, cream softened butter and brown sugar until light and fluffy. Beat in egg and vanilla extract.

Mix in the 1/4 cup of cooled, reduced apple cider on low speed until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Drop dough onto baking sheets, spacing 2 inches apart. Flatten slightly. Bake for 10-12 minutes until edges are set. Cool on sheet for 5 mins, then transfer to a wire rack to cool completely.

For frosting, beat softened butter until smooth. Gradually add sifted powdered sugar. Add 2 tbsp reduced cider, 1/4 tsp cinnamon, and a pinch of salt. Beat until fluffy, adding more cider if needed.

Once cookies are cool, spread frosting on the flat side of one cookie and sandwich with another.