Apple Cider Donut Whoopie Pies

side view of an apple cider donut whoopie pie

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Apple Cider Donut Whoopie Pies

Soft and fluffy apple cider donut cookies are sandwiched together with a browned butter cinnamon buttercream that is bold and luxurious!

Prep Time1

Cook Time12

Total Time1 12

Course: Dessert

Cuisine: American

Keyword: apple dessert, fall baking

Servings: servings

Calories: 376kcal

Author: The Chunky Chef

Ingredients

Apple cider reduction

3 cups apple cider

Cookies

3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp kosher salt
1/2 cup salted butter softened to room temperature
3/4 cup granulated sugar
1/4 cup vegetable oil
1/2 cup + 2 Tbsp unsweetened applesauce room temperature is preferred
2 large eggs room temperature is preferred
2 tsp vanilla extract
1/2 cup apple cider reduction

Cinnamon sugar coating

2 Tbsp melted butter salted or unsalted
1/2 cup granulated sugar
1 tsp ground cinnamon

Browned butter cinnamon buttercream

14 Tbsp salted butter
4 cups powdered sugar
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
3 Tbsp apple cider reduction
1 tsp vanilla extract

Instructions

Reduce apple cider

Add 3 cups apple cider to a small saucepan and heat over MED heat, whisking every 5 minutes or so, until it evaporates down to 3/4 cup.

This can take up to 45 minutes, but I would recommend checking the volume after 25-30 minutes, and often thereafter. I check by pouring it into a 1 cup measuring cup and if it's more than 3/4 cup, reduce it a bit longer.

Remove from the heat and let it cool to room temperature. You can place it in a bowl in the refrigerator for 10-20 minutes to speed this process along.

Brown butter

In a saucepan or skillet, add 14 Tbsp salted butter. Heat over MED/MED LOW heat and continue cooking, stirring often, as the butter melts, foams, then the little solid bits at the bottom start to brown and the butter will smell nutty.
Remove from the heat, then pour into a measuring cup or bowl (make sure it can stand hot liquids!) to facilitate cooling to room temperature.

Prepare to bake

Line two baking sheets with parchment paper and preheat oven to 350°F

Make cookie batter

In a mixing bowl, add 3 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp kosher salt. Whisk to combine.
In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), add 1/2 cup salted butter and 3/4 cup granulated sugar and cream together on medium speed for 2-3 minutes, or until lighter in color.
Add 1/4 cup vegetable oil, 1/2 cup + 2 Tbsp unsweetened applesauce, 2 large eggs, and 2 tsp vanilla extract and mix for another 2 minutes or so. The mixture will likely not look like it's combining well, but that's okay.
Add the flour mixture from earlier, and 1/2 cup apple cider reduction and mix until combined and no flour streaks remain. The remaining 1/4 cup of the apple cider reduction will be used later in the frosting.

Bake

Use a medium cookie scoop and scoop mounds of batter onto prepared baking sheets, leaving about 2 inches in between each cookie.
Bake in preheated oven for 12-15 minutes, until puffed up and the edges are starting to turn golden brown.
Remove from the oven and let sit on the baking sheet for 5 minutes, then transfer to a cooling rack and continue cooling.

Dip in cinnamon sugar

To a small bowl, add 1/2 cup granulated sugar and 1 tsp ground cinnamon and stir to combine.
When the cookies are still slightly warm, brush each cookie with some of the 2 Tbsp melted butter, then dip into the cinnamon sugar mixture.

I find this is best done one cookie at a time.

Make buttercream

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and a hand mixer), add the room temperature browned butter from earlier, 4 cups powdered sugar, 3/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, 3 Tbsp apple cider reduction, and 1 tsp vanilla extract.
Mix on medium speed for 3-5 minutes, or until fluffy and smooth.

Assemble whoopie pies

Take one cooled cookie and spread some of the buttercream over the flat surface. Top with another cookie, then repeat with remaining cookies and frosting.

Notes

This recipe makes approximately 20 assembled whoopie pies (so 40 cookies, plus the filling), which you're free to divide into as many servings as you'd like.
Prep/cook time doesn't include the time needed for things to cool, as this will vary quite a bit from person to person.
Make/prep ahead tips and storage/freezing directions are in the text above this recipe card.

Nutrition