Ingredients
Scale
- 2 cups (480ml) apple cider
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 Tablespoons (30ml) vegetable oil (or melted coconut oil)
- 3/4 cup (180g) unsweetened applesauce, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature (for filling)
- 4 cups (480g) confectioners’ sugar (for filling)
- 1/2 teaspoon ground cinnamon (for filling)
- 1/8 teaspoon ground nutmeg (for filling)
- 1/8 teaspoon ground ginger (for filling)
- 3 Tablespoons (45ml) apple cider (or milk) (for filling)
- 1 teaspoon pure vanilla extract (for filling)
- pinch of salt (for filling)
Instructions
- Boil the apple cider in a small saucepan over medium-high heat until reduced to 1/2 cup. Cool for 10 minutes before using.
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl.
- In another bowl, beat together softened butter with granulated sugar and brown sugar on medium-high speed until creamed. Add vegetable oil, applesauce, eggs, and vanilla extract; beat until well combined.
- Add dry ingredients to wet ingredients along with the reduced apple cider. Mix on low speed until fully combined; the batter will be thick.
- Using a cookie scoop, place mounds of batter onto prepared sheets about 3 inches apart. If desired, sprinkle with cinnamon sugar.
- Bake for 12-14 minutes until lightly browned around edges. Allow cookies to cool on the sheet for five minutes before transferring them to wire racks.
- Beat softened butter in a bowl until smooth. Gradually add confectioners’ sugar along with spices, apple cider, vanilla extract, and salt. Mix until creamy.
- Pair cookies based on size. Spread frosting onto one cookie's flat side and top with another cookie. Repeat until all cookies are used.
- Cover leftover whoopie pies and store in the refrigerator for up to one week.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie (70g)
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg