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Maple Cider Sandwich Cookies

Soft, spiced apple cider cookies sandwiched with a fluffy maple brown sugar buttercream. The ultimate taste of autumn.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 24 sandwich cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310

Ingredients
  

For the Reduced Apple Cider
  • 1.5 cups apple cider high-quality
For the Spiced Cookies
  • 2.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.75 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1.5 cups dark brown sugar packed
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 2 tsp pure vanilla extract
For the Maple Filling
  • 0.75 cup unsalted butter (1.5 sticks), at room temperature
  • 2 cups powdered sugar sifted
  • 0.25 cup pure maple syrup
  • 3 tbsp dark brown sugar packed
  • 0.25 tsp fine sea salt
  • 1-2 tbsp heavy cream or whole milk, if needed

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Wire cooling racks
  • Small saucepan

Method
 

  1. Reduce the apple cider: In a small saucepan, boil cider until reduced to ⅓ cup (15-20 min). Cool completely.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Whisk flour, baking soda, baking powder, salt, and spices in a bowl.
  3. In a mixer, cream butter and brown sugar until light/fluffy (3-4 min). Add egg, yolk, and vanilla; mix. Mix in cooled cider on low.
  4. Gradually add dry ingredients, mixing on low just until combined.
  5. Scoop 1.5-tbsp portions of dough onto sheets. Bake 10-12 min until edges set. Cool 5 min on sheet, then transfer to rack.
  6. For filling: Beat butter until creamy. Add powdered sugar, maple syrup, brown sugar, and salt. Beat on low, then medium-high for 3-4 min until fluffy. Add cream if too thick.
  7. Once cookies are cool, spread or pipe filling onto flat side of half the cookies. Top with remaining cookies.

Notes

Cookies must be completely cool before filling. Filling can be made ahead and stored covered at room temp for a day. Assembled cookies keep in an airtight container for 3-4 days.