Description
Soft, spiced cakes infused with apple cider and autumn warmth, sandwiched with tangy cream cheese frosting. A cozy dessert for fall.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1 cup apple cider
1/2 cup applesauce
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
2 cups cream cheese (softened)
1/4 cup unsalted butter (softened)
1 cup powdered sugar
1/2 tsp vanilla extract
1 tbsp apple cider (for frosting)
Instructions
Preheat oven to 350°F (180°C). Whisk flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each.
Mix in apple cider and applesauce.
Gradually blend flour mixture into wet ingredients until smooth.
Pipe or scoop dough onto parchment-lined baking sheets (12 cookies total).
Bake 15-17 minutes until golden. Let cool completely.
For filling, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and apple cider. Pipette filling between cooled cookies.
Notes
Use room-temperature butter and eggs for optimal mixing.
Freeze unadorned baked cookies for up to 2 months.
Adjust spices to taste – add extra cinnamon or nutmeg if desired.
For halal kitchens, ensure cream cheese and butter are parve-certified.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 260
- Sugar: 16g
- Sodium: 135mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg