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Apple Cider Whoopie Pies

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Ingredients:

Whoopie Pie Ingredients
6 Tbsp Unsalted Butter, softened
1 3/4 Cups Flour
1/2 Tsp Salt
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1 1/2 Tsp Cinnamon
1/4 Tsp GInger
1/2 Tsp Nutmeg
1/2 Cup Sugar
1/4 Cup + 2 Tbsp Light Brown Sugar, packed
1/4 Cup Applesauce
1/4 Cup Fresh Apple Cider
2 Large Eggs
1/2 Tsp Vanilla Extract
Cinnamon Sugar Coating Ingredients
2 Tbsp Unsalted Butter, melted
1/4 Cup Sugar
1/2 Tsp Cinnamon
Brown Sugar Cream Cheese Icing Ingredients
4 1/2 oz Cream Cheese, softened
3 Tbsp Unsalted Butter, softened
1/4 Cup + 3 Tbsp Light Brown Sugar, packed
2 Cups Powdered Sugar
1/2 Tsp Vanilla Extract

Directions:

  1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
  2. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg is a mixing bowl. Set aside.
  3. Add the butter, sugar, and brown sugar to the bowl of a stand mixer and beat until smooth and combined. Add the vanilla and eggs and beat again until well combined. Add the applesauce and apple cider and beat until combined.
  4. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until just combined.
  5. Use a 1 – 1 ½ Tbsp cookie scoop to scoop the dough onto the baking sheets. You should be able to fit 3 rows of 4 for a total of 24 cookies. Bake for 10-12 minutes, rotating the baking sheets half way through cooking.
  6. Remove from the oven and let cool on the baking sheets for about 5 minutes then transfer to a cooling rack.
  7. Melt the butter in a microwave safe bowl. Combine the sugar and cinnamon in a separate small bowl. Brush the melted butter over the cookies then sprinkle the cinnamon-sugar mixture over the top of each cookie.
  8. Let the cookies cool completely.
  9. While the cookies are cooling, prepare the Brown Sugar Cream Cheese Icing. Add the cream cheese and butter to the bowl of a stand mixer and beat until smooth and combined.
  10. Add the brown sugar and vanilla and beat until combined.
  11. Add the powdered sugar and beat until well combined.
  12. Transfer the icing to a piping bag and snip off the tip. Turn over HALF of the cookies and pipe the icing on to these cookies. Top with the other HALF of the cookies.
  13. Serve immediately and enjoy! Any leftovers should be stored in an airtight container in the fridge.
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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