These sweet little cookies are spiced with warm fall flavors. The spiced sugar cookies will make your house smell incredible, but it’s the tangy apple cider caramel that ties these perfect cookies together. Finished with powdered sugar, they’re the perfect fall baking project. Makes about 2 dozen sandwich cookies.
Special thanks to Erin McDowell for this delicious recipe. Check out her blog and Instagram for more recipe inspiration.
- 1 cup (226 g) unsalted butter, at room temperature
- 1 cup (198 g) granulated sugar
- 1 large (50 g) egg
- 1 teaspoon (5 g) vanilla extract
- 3 cups (361 g) all-purpose flour
- 1 1/2 teaspoons (6 g) baking powder
- ¼ teaspoon (1 g) fine sea salt
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon (1 g) ground cloves
- ½ teaspoon (1 g) freshly grated nutmeg
Filling + Finishing
- 2 cups (482 g) apple cider
- 2 cups (425 g) light brown sugar
- 1/2 cup (113 g) salted butter, at room temperature
- 1/3 cup (75 g) heavy cream
- powdered sugar, as needed for finishing
- Make the cookie dough: place the butter and sugar in a large bowl. With the Braun MultiMix Hand Mixer fitted with the multi-whisk beaters, cream the mixture on medium speed until light and fluffy, 4-5 minutes.
- Add the egg and mix until well combined, 1 minute. Add the vanilla extract and mix to combine, 30 seconds more.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, cloves, and nutmeg to combine. Add the dry ingredients to the butter mixture and mix on low speed until the dough comes together.
- Divide the dough into two even pieces, and form each piece into a disc about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to 1/4 inch thick. Cut the dough using 2 inch round fluted cutters. Gently transfer the cookies to one of the prepared baking sheets – the cookies can be place quite close together, they won’t spread much.
- Repeat with the second disc of dough. Bake the cookies until they begin to brown at the edges, 9-11 minutes. Cool completely.
- Make the caramel filling: in a medium pot, bring the cider to simmer over medium heat. Reduce the cider until it measures about 1/3 cup. Stir in the brown sugar, butter, and cream.
- Bring the mixture to a simmer and cook over medium low heat, stirring constantly, for 3 minutes. Remove the caramel from the heat and let cool to room temperature.
- To sandwich the cookies, turn half of the cookies over. Scoop 1 ½ tablespoons of caramel filling into the center of each cookie. If the caramel is cooled enough that it is firm, spread it in an even layer on top of the cookie, then top with another cookie. If the caramel is still slightly warm and soft, place another cookie on top of the caramel and gently press to flood the filling to the edges of the cookie.
- Garnish the cookies with powdered sugar just before serving.