Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup apple cider
- 1 teaspoon vanilla extract
- ½ cup caramel sauce (for filling)
- Optional: chopped pecans or caramel bits for added texture
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the softened butter and brown sugar until pale and fluffy. Beat in the eggs one at a time.
- Slowly add the apple cider and vanilla extract, mixing until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low until smooth.
- Drop spoonfuls of batter onto prepared baking sheets, leaving space between. Bake for 10-12 minutes until lightly golden. Cool on wire racks.
- Spread caramel sauce on the flat side of one cookie and top with another to assemble. Add chopped pecans or caramel bits if desired.
Notes
- Ensure not to overmix the batter to keep the cakes fluffy.
- Store unfilled cookies in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to a week; allow to come to room temperature before serving.
- You can freeze unassembled or assembled pies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg