Ingredients
Scale
- For the Cookies:
- 1 cup fresh apple cider (reduced to 1/4 cup)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- For the Maple Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tablespoons pure maple syrup
- 1/2 teaspoon maple extract (optional for extra punch)
- A pinch of salt
Instructions
- Step 1: Reduce the Apple Cider: Pour the apple cider into a small saucepan over medium-high heat. Simmer the cider until it reduces to exactly 1/4 cup. This concentrated liquid provides the deep apple flavor. Set it aside to cool completely before using in the batter.
- Step 2: Prepare Oven and Dry Ingredients: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
- Step 3: Cream the Butter and Sugars: In a large mixing bowl or a stand mixer, beat the softened butter with the brown sugar and granulated sugar. Mix on medium-high speed for about 3 minutes until the mixture is light and fluffy. Add the egg and vanilla extract, beating until fully incorporated.
- Step 4: Mix the Batter and Bake: Turn the mixer to low speed. Add half of the dry ingredients, then the cooled cider reduction, followed by the remaining dry ingredients. Mix just until the flour streaks disappear. Scoop rounded tablespoons of batter onto the prepared pans, spacing them 2 inches apart. Bake for 10–12 minutes until the tops spring back when lightly touched. Let them cool completely on a wire rack.
- Step 5: Prepare the Maple Filling: While the cakes cool, prepare the frosting. Beat the softened butter until smooth. Gradually add the powdered sugar, maple syrup, maple extract, and salt. Whip on high speed for 2–3 minutes until the filling is light, airy, and hold its shape.
- Step 6: Assemble the Whoopie Pies: Match up the cooled cakes into pairs of similar size. Pipe or spread a generous amount of maple filling onto the flat side of one cake. Press the flat side of a second cake on top to create a sandwich. Repeat with all remaining cakes. Serve immediately or store for later.
- Cook Time: 42 minutes