Go Back

Spiced Apple Cider Sandwich Cookies

Soft, cake-like cookies infused with reduced apple cider and warm autumn spices, sandwiched with a fluffy vanilla buttercream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 24 sandwich cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Reduced Apple Cider
  • 2 cups apple cider unfiltered, high-quality
Spiced Cookies
  • 2.75 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.75 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves optional
  • 1 cup unsalted butter softened (2 sticks)
  • 1 cup dark brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract pure
  • 0.33 cup reduced apple cider cooled
Vanilla Buttercream
  • 0.75 cup unsalted butter softened (1.5 sticks)
  • 2.5 cups powdered sugar sifted
  • 1.5 tsp vanilla extract pure
  • 2-3 tbsp heavy cream or whole milk
  • 1 pinch salt

Equipment

  • Medium Saucepan
  • Mixing bowls
  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Cookie scoop

Method
 

  1. Reduce the cider: In a medium saucepan, simmer 2 cups apple cider over medium heat for 20-25 min until reduced to ⅓ cup. Cool completely.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. Whisk dry ingredients: In a bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Cream butter & sugars: In a mixer, beat softened butter, brown sugar, and granulated sugar on med-high for 3-4 min until light and fluffy.
  5. Add wet ingredients: Beat in eggs one at a time. Mix in vanilla and ⅓ cup cooled reduced cider (mixture may look curdled).
  6. Combine: On low speed, gradually add the flour mixture. Mix just until combined. Dough will be soft.
  7. Scoop: Using a 1.5-tbsp cookie scoop, portion dough onto sheets, spacing 2 inches apart.
  8. Bake: Bake for 10-12 min until edges are set and centers are puffed. Cool on sheet 5 min, then transfer to a wire rack to cool completely.
  9. Make buttercream: Beat softened butter until smooth. Gradually add powdered sugar on low speed. Add vanilla, salt, and 2 tbsp cream. Beat on med-high for 3-4 min until fluffy. Add more cream if needed.
  10. Assemble: Spread or pipe buttercream onto the flat side of half the cookies. Top with remaining cookies to form sandwiches.

Notes

Cookies must be completely cool before filling. Store assembled cookies in an airtight container at room temp for up to 2 days. Reduced cider step can be done a day ahead.