These apple cider cookies are soft, chewy cookies filled with a sweet and tangy apple cider caramel center made from reduced apple cider. Coated generously in apple pie spice and sugar, these delicious fall cookies taste just like a caramel apple in cookie form! They're soft, and chewy, and the caramel has just the right amount of pull.
A spiced apple cider (warm, cold, or alcoholic) means fall has officially arrived! And, did you know you can reduce that apple cider into a sticky, flavor-packed syrup and turn it into caramel?! It's the most flavorful caramel sauce you'll ever have and you'll be making it on repeat every fall.
And, if you really love apple cider, you should also try these caramel apple bars, dutch caramel apple pie, or pecan pie cheesecake!
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Why You'll Love This Recipe
Thumbprint cookies - thumbprints are the perfect cookie because they're a chewy vessel to hold delicious fillings - in this case, a gooey caramel! Rather than stuffed cookies where you add filling into the center of the dough and close it up, thumbprints are slightly less labor intensive. Try these classic jam thumbprint cookies or strawberry chocolate cookies for other variations!
Apple cider flavor - this recipe uses real apple cider - like the kind from a local orchard or farm stand - rather than packets of apple cider mix or apple juice. The true, unfiltered version of apple cider is absolutely packed with flavor that is unmatched.
Perfect fall cookie - the cookie dough gets rolled in sugary apple pie spice (a mixture of cinnamon, nutmeg, and cloves). Combined with the apple cider caramel, this is THE fall cookie to make every season.
Ingredients
- Apple cider. Pure, fresh apple cider is reduced into a sticky syrup to produce a caramel apple flavor in the center of the cookie. See below for the type of apple cider to buy if you're unsure.
- Granulated sugar. This is used in both the apple cider caramel and the cookie dough.
- Brown sugar. Light or dark brown sugar can be used in the apple cider caramel. Dark brown will produce a caramel that is slightly deeper in color.
- Unsalted butter. Room-temperature butter is needed for both the dough and the caramel sauce.
- Heavy whipping cream. A scant quarter cup gets added to the caramel. Look for a cream that's at least 36% milkfat.
- Apple pie spice. I like to have this on hand since it's a nice, balanced blend of fall spices. But, you can make your own apple pie spice with ingredients you likely have on hand!
- Flaky sea salt. This is an optional ingredient, but really brings out the apple cider flavor. I like to sprinkle some over top of the caramel after the cookies have baked!
See recipe card for full ingredients list and quantities.
What Kind of Apple Cider Should I Buy?
The first thing you should know is that fresh apple cider is unfiltered apple juice made from whole, crushed apples. While it's close to apple juice, cider is not shelf-stable and isn't processed to remove the sediment. There are also alcoholic versions of apple cider, but that's not what we want for this recipe!
You can find apple cider in the refrigerated section of most grocery stores year-round, but definitely in the fall and winter. However, I think the best place to buy it is from a local apple orchard or farm stand!
It should have an intense apple flavor, be much darker in color than apple juice, and will likely have a layer of sediment at the bottom. This is a good thing and where a ton of flavor lives! Just be sure to give the jug a shake before you use it or drink it.
Substitutions and Variations
- Use light brown sugar in place of granulated sugar in the cookie dough base.
- Roll the cookie dough balls through whisked egg whites and finely chopped pecans or walnuts before baking (instead of rolling through spiced sugar) - like in these classic thumbprint cookies.
- Fill the cookies with bourbon caramel or pomegranate caramel instead of apple cider caramel.
- Add a slice of freeze-dried apple to the top of each cookie for extra flavor and a cute decoration.
Making the Caramel Ahead of Time
If you'd like to break up the process, you can make the caramel ahead of time and store it at room temperature for 2 days, or in the fridge for one week.
To reheat the caramel to a drizzling consistency, microwave it in 15-second bursts (stirring in between each), or scoop the caramel into a small saucepan over the lowest setting and stir until loose.
How to Make This Recipe
One: Reduce the apple cider until it becomes a sticky liquid.
Two: Add the butter, sugars, and heavy cream and heat until it reaches 230℉. Transfer to a heat proof bowl to cool to down while you make the cookie dough.
Three: Cream together the butter, sugar, and egg yolks.
Four: Add the dry ingredients and mix slowly. It will look crumbly like this at first.
Five: Continue mixing until a mass of dough forms.
Six: Use a 1" cookie scoop to drop mounds of cookie dough onto a cookie sheet.
Hot tip! Work in batches of 4-5 dough balls so they don't dry out too quickly. If they get too dry, the sugar doesn't stick very well!
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Seven: Roll the ball of dough until smooth, then coat in a mixture of apple pie spice and sugar.
Eight: Use a ½" teaspoon measure to create an indent in the center of each dough ball.
Nine: Bake the cookies, then use a 1 teaspoon measure to create deepen the indent.
Ten: Drizzle the apple cider caramel into the center of each cookie, then cool completely before enjoying!
Expert Tips
- Work in batches. Scoop, roll, and coat only a few cookie dough balls at a time. The dough gets slightly dry the longer they sit, so it's harder for the spiced sugar to stick on.
- Patch the cracks. After making the first indent in the cookies before baking, push together any cracks that have formed.
- Scoot the cookies at halfway. Use a round object slightly larger than the cookies to make a circular motion around the cookie. This helps to re-form the cookie and patch any cracks. This ensures the caramel filling stays in!
- Use liquid caramel. You want the caramel to be slightly room temperature, but still warm enough to drizzle into the cookies.
- Don't overfill the centers. Stop filling at about ⅔ full so the caramel can spread and it doesn't fall over the sides!
Recipe FAQs
Well, probably because it is burnt. If it tastes burnt or acrid in any way, you'll want to start over (it can't be saved). Be sure not to over-reduce the apple cider. This was the likely cause of the burnt taste!
When forming the indents, be sure to patch any cracks before baking so the cookies are uniform. It's also good practice to scoot the cookies halfway through baking to seal any cracks again. Finally, don't over-fill the cookies with caramel.
The caramel should be fully set in the cookie within 1 hour. If it hasn't, try adding the cookies to the fridge for about 15 minutes. If the caramel still hasn't firmed up, the caramel was under-cooked.
Heat the caramel in the microwave in 15-second bursts, stirring in between each, until it's a drizzling consistency again.
Storage
Store the cookies covered at room temperature for 3-4 days.
The cookies can be flash-frozen on a baking sheet for 30 minutes, then transferred to a zip-top bag or freezer-safe container and frozen for 2 months. Thaw the cookies uncovered at room temperature before enjoying them.
More Fall Cookie Recipes You'll Love
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
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📖Recipe
Caramel Apple Cider Cookies
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 1" cookie scoop
- ½ teaspoon and 1 teaspoon measure
Ingredients
- 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
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- 2 large egg yolks
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon apple pie spice
Instructions
Apple Cider Caramel
- In a heavy bottomed pot over medium high heat, bring the apple cider to a boil, then turn it down to a simmer. Stir it occasionally. You want to reduce the apple cider until it gets dark amber in color and has a syrup-like consistency. When you drag a spatula through the middle, you will see the bottom of the pot and the liquid will slowly gather back together. You’ll need roughly ¼ cup. If it smells burnt in any way, it's been reduced too far. Trash it and start over.2 cups apple cider
- Once the apple cider is reduced, add the butter, sugars, and heavy cream and stir until it comes together. Return to medium high heat, stirring, until the mixture reaches 230℉ on a candy thermometer. Turn off the heat, stir in the cinnamon and salt, and pour into a heat-proof bowl or jar to cool.¼ cup unsalted butter, ½ cup granulated sugar, ¼ cup light brown sugar, 3 tablespoons heavy whipping cream, ¼ teaspoon cinnamon, 1 teaspoon flaky sea salt
Cookies
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter and sugar over medium speed for 2 minutes. Scrape down the sides.¾ cup unsalted butter, ¾ cup granulated sugar
- Add in the salt, egg yolks and vanilla and mix until combined. With the mixer running on low speed, add in the flour and mix until combined.½ teaspoon kosher salt, 2 large egg yolks, 1 teaspoon vanilla, 2 cups all-purpose flour
- Preheat the oven to 350℉ and line two large baking sheets with parchment paper.
- Whisk together the sugar and apple pie spice in a bowl.¼ cup granulated sugar, 1 teaspoon apple pie spice
- Using a 1 inch cookie scoop, drop balls on one of the cookie sheets until the dough is used up. Roll all of them between your hands to make them into smooth balls.
- Roll the balls through the spiced sugar until they're completely coated. Place them back onto the cookie sheets (12 balls per sheet) and repeat with all dough balls.
- Using a ½ teaspoon measure, carefully push the rounded part down into the middle of each cookie to create an indent. Take care not to push down so far that the bottom of the indent breaks through the bottom, but you want it to be relatively deep. Push together any cracks that form on the edges.
- Bake at 350℉ for 9-11 minutes, switching racks at the halfway mark if baking both sheets at the same time. Scoot the cookies at the halfway mark to patch cracks again.
- Press the dough down again, this time with a 1 teaspoon measure, to make the well slightly bigger. Use a spoon to drizzle caramel into the center of each cookie. Let the caramel set before enjoying.
Kate says
These are the best fall dessert I have ever made. And different than other desserts out there.
Callan Wenner says
Ahh, so happy to hear this, Kate! Thanks so much for trying them.
Sam in MN says
These look incredible and I have a feeling I'll be using that caramel on way more than just the cookies. One point of clarification, the brown sugar amount states a 1/4 or 155 g. Should that actually be 55 g? Thanks!
The Cozy Plum says
Hi Sam! Thanks so much for your comment, and YES, you will use this caramel on everythinggg! Also, THANK YOU for bringing the brown sugar gram amount to my attention, that is an error and should absolutely be 55g. I am updating the recipe right now! I hope you enjoy them!
Olivia says
I’ve never made caramel before so I was nervous, but this recipe made me feel confident and ready to try it... and I’m so glad I did!! These cookies are AMAZING!! My mom is already requesting that I make them again for Thanksgiving! Thank you, Cozy Plum!!
The Cozy Plum says
Such great news, Olivia! This caramel is truly such a great treat, and I'm glad you tried it!