Ingredients
2cupsapple cider
3cupsall-purpose flour,spoon and leveled
1tspbaking powder
½tspbaking soda
1½tspground cinnamon
½tspground ginger
½tspground nutmeg
½tspsalt
½cupunsalted butter,(1 stick) softened to room temperature
¾cupgranulated sugar
¼cuplight brown sugar,or dark, packed
2tbspvegetable oil,or melted coconut oil
¾cupunsweetened applesauce,at room temperature
2large eggs,at room temperature
1tsppure vanilla extract
cinnamon sugar,for topping, optional
¾cupunsalted butter,(1.5 sticks), softened to room temperature
4cupsconfectioners’ sugar
½tspground cinnamon
⅛tspground nutmeg
⅛tspground ginger
3tbspapple cider,or milk
1tsppure vanilla extract
pinchsalt
Preparation
Stirring occasionally, boil the apple cider in a small saucepan over medium-high heat, checking at 15 minutes, 20 minutes, 25 minutes, and so on until it reduces to ½ cup or 120ml. Cool for 10 minutes before using in step 5. Cover and refrigerate overnight, then bring to room temperature before using.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large bowl.
In another large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed for about 1 minute until creamed. Add the oil, applesauce, eggs, and vanilla extract and beat on high speed for about 1 to 2 minutes until combined. The mixture will look curdled as a result of the varying textures trying to combine. This is okay and it will come together when you add the dry ingredients. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients, pour in the ½ cup of reduced apple cider, then mix on Low until completely combined. The batter will be thick and creamy.
Using a medium cookie scoop, scoop mounds of batter, about 1½ tablespoons each, onto prepared baking sheets about 3 inches apart. If desired, sprinkle each with cinnamon sugar (see recipe note.)
Bake the cookies for about 12 to1 4 minutes or until the edges are very lightly browned and the tops spring back when lightly touched. Remove from the oven and allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Make the filling as they cool.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed for about 2 minutes until completely smooth and creamy. Add the confectioners’ sugar, cinnamon, nutmeg, ginger, apple cider, and vanilla extract, then beat on medium speed until combined.
Taste; add a pinch of salt if desired. Then add 1 tablespoon of apple cider if needed to thin out or more spices if desired for extra flavor.
Pair the cookies up based on their size. Spread or pipe (preferably Wilton 1A piping tip) the frosting onto the flat side of one cookie and sandwich with the other. Repeat with the remaining cookies. Serve.
Cover leftover whoopie pies and store in the refrigerator for up to 1 week. They are excellent on day 2 because the flavor intensifies overnight.
