Description
These Caramel Apple Cider Cookies combine the warm, spiced flavors of reduced apple cider caramel with soft, buttery cookies coated in spiced sugar. Each cookie features a delicate indent filled with luscious homemade apple cider caramel, creating a perfect balance of sweetness and spice for the perfect fall treat.
Ingredients
Apple Cider Caramel
- 2 cups apple cider
- ¼ cup unsalted butter (cut into tablespoon pieces)
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 3 tablespoons heavy whipping cream
- ¼ teaspoon cinnamon
- 1 teaspoon flaky sea salt
Cookies
- ¾ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
Coating
- ¼ cup granulated sugar
- 1 teaspoon apple pie spice
Instructions
- Reduce Apple Cider: In a heavy bottomed pot over medium-high heat, bring the apple cider to a boil, then reduce to a simmer. Stir occasionally and reduce until the cider is dark amber and syrup-like, about ¼ cup remains. Test by dragging a spatula through the middle to see if the liquid slowly gathers back. Avoid burning; if it burns, discard and restart.
- Make Caramel: Once cider is reduced, add ¼ cup unsalted butter, ½ cup granulated sugar, ¼ cup light brown sugar, and 3 tablespoons heavy cream. Stir over medium-high heat until the mixture reaches 230°F on a candy thermometer. Remove from heat, stir in ¼ teaspoon cinnamon and 1 teaspoon flaky sea salt, then set aside to cool in a heat-proof bowl or jar.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together ¾ cup room temperature unsalted butter and ¾ cup granulated sugar on medium speed for 2 minutes until fluffy. Scrape down the sides of the bowl.
- Add Egg Yolks and Flavor: Mix in ½ teaspoon kosher salt, 2 large egg yolks, and 1 teaspoon vanilla extract until combined.
- Incorporate Flour: With mixer running on low speed, gradually add 2 cups all-purpose flour and mix just until combined; avoid overmixing.
- Prep Oven and Baking Sheets: Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Prepare Spiced Sugar: In a small bowl, whisk together ¼ cup granulated sugar and 1 teaspoon apple pie spice.
- Shape Cookies: Using a 1-inch cookie scoop, portion dough into balls. Roll each ball between your hands to make smooth balls.
- Coat Cookies: Roll each dough ball in the spiced sugar until fully coated. Place on prepared baking sheets, 12 per sheet, spacing evenly.
- Create Indents: Using a ½ teaspoon measure, gently press into the center of each cookie to form an indent about ¼ inch deep, careful not to break through the bottom. Press edges to mend any cracks.
- Bake Cookies: Bake in preheated oven for 9-11 minutes. At halfway through baking, swap racks if using both sheets and press down any forming cracks on the cookies.
- Prepare Wells and Fill with Caramel: Immediately after baking, use a 1 teaspoon measure to deepen and widen the indents slightly. Spoon the cooled apple cider caramel into each well, allowing them to set before serving.
Notes
- Be careful not to burn the apple cider during reduction; burnt cider will impart a bitter taste.
- The caramel reaches its perfect consistency at 230°F; use a candy thermometer for accuracy.
- Do not overmix cookie dough once flour is added to keep cookies tender.
- Pressing cookies gently before and during baking prevents cracks and keeps the indent intact for stuffing.
- Allow caramel to fully set in the cookies before handling or serving to avoid messy spills.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
