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Mini Apple Cider Cookies

Soft, spiced apple cider cookies sandwiched with vanilla bean buttercream—a no-cut, no-mess handheld taste of fall.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 24 cookie sandwiches
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup apple cider
Vanilla Bean Buttercream Filling
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream or milk
  • 1 pinch salt

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until combined.
  4. With mixer on low, add the dry ingredients in three parts, alternating with the apple cider in two parts, beginning and ending with the dry ingredients. Mix until a soft batter forms.
  5. Drop rounded tablespoonfuls of batter onto prepared sheets, spacing 2 inches apart. Gently flatten tops slightly if desired.
  6. Bake for 12-15 minutes until set and edges are lightly golden. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the filling, beat softened butter until creamy. Gradually beat in powdered sugar, then vanilla and salt. Add cream, 1 tbsp at a time, until light and spreadable.
  8. Once cookies are completely cool, spread or pipe filling onto the flat side of half the cookies. Top with remaining cookies to form sandwiches.

Notes

For best texture, ensure butter and egg are at room temperature. Cookies must be completely cool before filling. Store filled cookies in an airtight container at room temperature for up to 2 days.