Apple Cider Whoopie Pies are the unsung heroes of my fall baking. Ever get bored with basic cookies? I totally do. Sometimes, you want to bite into something that screams autumn but isn’t the same-old apple crisp. These soft cookie pies instantly remind me of wandering autumn fairs, apple cider in hand. Divine. If you’re into cozy flavors, you’ve gotta check out this delicious apple pecan caramel cake or treat yourself with easy, fun bakes like pineapple upside down cookies for a change.
WHAT ARE WHOOPIE PIES?
So, what exactly are whoopie pies? Easy: they’re like a cake and a cookie got married and had a fluffy, sweet baby. Two soft cookies, usually made with a good rise so they’re pillowy, then sandwiched with a punchy, creamy filling. The original versions are sort of chocolate with marshmallow (my grandma doesn’t want to hear about anything else, honestly), but Apple Cider Whoopie Pies take a turn for the better.
Picture a chewy apple-flavored cookie with all those warm baking spices, plus a luxurious swirl of something like cinnamon buttercream in the middle. I swear, one bite and you forget regular cookies exist for a minute. And they’re portable too, which, you know, means you can sneak one in your bag for a midday treat.
They’re way less fussy to make than folks think. You don’t need any special pans, which is always a relief, right? Use a spoon or scoop and keep movin’. Trust me, after this recipe, you’ll be side-eyeing store-bought cookies for months.
“I made these apple cider whoopie pies last weekend, and my husband said it was like apple picking in dessert form. Such a hit!” – Sarah P.
DELICIOUS FILLING OPTIONS
Now, about the filling. This is where you can have way too much fun. Apple Cider Whoopie Pies honestly taste great with a few different fillings so you’re not locked into just one vibe. My all-time favorite is a spiced buttercream, but cream cheese filling is right up there too. For real, it’s like eating frosting straight from the bowl.
If you want something lighter, I’ve tried a fluffy marshmallow fluff in the middle (and I’ll admit, it was kinda epic). Want a shortcut? Whipped cream in a can totally works, but don’t tell the baking purists. And sometimes, I’ll even add a thin slice of apple between fillings for some crunch. Wild, I know.
Feeling experimental? Try lemon curd for a sweet-tart surprise or drizzle some caramel in there. Have you seen my deliciously healthy cinnamon apples? Those would be killer diced up in the center. You get the drift. These pies are like a blank canvas for your sugary imagination.
MAKING THE COOKIE BATTER
Listen, you don’t need to be a wizard to whip up Apple Cider Whoopie Pies cookie batter. Most of the ingredients are stuff you probably already shove in your pantry. We’re talking flour, sugar, eggs, butter, applesauce, and apple cider. Plus, those warming spices—think cinnamon, nutmeg, maybe a pinch of cloves if you’re feelin’ fancy.
Trick to nailing that perfect, soft cookie? Don’t skimp on the apple cider—or the applesauce, honestly. Some folks stick only to the cider but adding applesauce makes ’em extra soft, so trust me. Stir together your dry ingredients, then beat your butter and sugar till it looks fluffy. Mix in those eggs, pour in the cider, and add the applesauce. Dry goes into wet (not the other way, or it turns lumpy—voice of experience here). Batter should look like thick cake batter.
I definitely suggest chilling the dough for about 30 minutes in the fridge. Your cookies hold their shape better. Seriously, don’t be impatient with that step—learned it the hard way, more than once. Then, just scoop that stuff on a lined tray. That’s all, folks.
SPICED BUTTERCREAM FILLING
This is where things get dangerous—I mean, delicious. Spiced buttercream makes these Apple Cider Whoopie Pies next-level.
You start with basic softened butter and beat that till it’s creamy. Add powdered sugar, and go slow, trust me, or there will be a sugar cloud in your kitchen. Next up: cinnamon, pinch of nutmeg, maybe a smidge of ginger if you’re that kind of person. Then, for magic, you stream in a small splash of apple cider (just a little—don’t drown it!). The combo of spice and apple? Straight-up autumn in frosting form.
It should be soft but not runny. If it looks too thick, a wee bit more cider. Too runny, beat in a bit more sugar. Go by eye, not the clock. By the way, use what you want for spreading—a spatula, a spoon, or just a butter knife. No judging. If you love all things apple or need another excuse to bake, check my deliciously simple apple upside down cake recipe. Spiced buttercream would pair great with that too!
HOW TO MAKE APPLE SPICE WHOOPIE PIES
Now for the fun part. Here’s how you actually make Apple Cider Whoopie Pies at home and get the bragging rights.
- Preheat your oven. 350 degrees is the sweet spot.
- Mix your dry ingredients (flour, baking soda, cinnamon, etc.).
- Cream together butter and sugars until light and fluffy. Add eggs, applesauce, and cider one at a time.
- Slowly add dry to wet ingredients, mix until just combined. Don’t overmix, or they get tough. Ew.
- Chill that batter for at least 30 minutes. It makes scooping way easier and keeps the cookies from spreading.
- Drop spoonfuls of dough onto a parchment-lined sheet. Keep ‘em a bit apart, you want room to grow.
- Bake 10-12 minutes. Tops should spring back slightly. Cool ‘em on the tray for 5, then move to a rack.
Filling goes on when cookies are completely cool. A burst of spiced buttercream, sandwich, and boom—you’re basically a five-star bakery at home. Serve ‘em same day, or stash in a container. They stay super soft for a couple days (if they last).
Here are three serving suggestions to impress:
- Pair Apple Cider Whoopie Pies with a mug of warm apple cider.
- Sprinkle a little extra cinnamon-sugar on top for sparkle.
- Freeze a batch and pull them out for surprise guests (they thaw quick).
And yes, I’ve totally eaten these for breakfast before. No regrets.
Common Questions
Can I use store-bought apple cider?
Yep, totally fine. Just don’t use the apple juice stuff that’s clear—it won’t give that same cozy flavor.
My cookies turned out flat, help?
Chilling the dough is key. Also, double check your baking soda. Old stuff won’t puff.
Can I freeze the finished pies?
Absolutely! Freeze them in a single layer first, then stack with parchment in between. Thaw at room temp and good as new.
Any tips for making them gluten-free?
Swap in a good gluten-free baking blend. Maybe add a little extra applesauce for more moisture.
Time To Treat Yourself
Apple Cider Whoopie Pies just bring fall straight into your kitchen. Soft, spiced cookies with dreamy filling? Yes, please. They’re way easier to whip up than you think and guaranteed to impress. If you want more ideas or variations, check out some tried-and-true recipes like Apple Cider Whoopie Pies – Parsley and Icing or dive into spicier riffs courtesy of Apple Cinnamon Spice Whoopie Pies – Sally’s Baking. Give this recipe a shot—even if you’re skeptical, they’ll win you over in a bite or two. Promise!
Apple Cider Whoopie Pies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, and cloves.
- In another bowl, cream the butter and sugars until light and fluffy.
- Add the eggs, applesauce, and cider one at a time, mixing well after each addition.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the batter in the refrigerator for at least 30 minutes.
- Scoop spoonfuls of dough onto a parchment-lined baking sheet, spaced apart.
- Bake for 10-12 minutes until the tops spring back slightly.
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack.
- Beat the softened butter in a bowl until creamy.
- Gradually add the powdered sugar, and then mix in the spices and apple cider.
- Adjust the consistency with more cider or sugar if needed.
- Once cookies are completely cool, spread a generous amount of spiced buttercream filling on one cookie and sandwich with another.
