Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Light brown sugar, packed: 1 cup
- Apple cider: 1/2 cup
- Egg: 1 large
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Step 2: In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in apple cider and egg until well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Step 5: Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Fill cooled cookies with caramel filling and enjoy.
Notes
- To keep the whoopie pies soft, store them in an airtight container at room temperature, layering with parchment paper.
- A brief zap in the microwave (5-10 seconds) will warm the caramel and make the cookies extra gooey before serving.
- Dust the filled whoopie pies with a touch of powdered sugar or a sprinkle of cinnamon for an elegant presentation.
- For the best rise and texture, ensure your butter is properly softened, but not melted, before creaming with the sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American