You know that cozy, fall/winter, holiday-ish feeling you get when sipping hot apple cider? Well, get ready for that feeling, with these cookies! They are warm, with an apple cider bite to them, and filled with melting, caramel goodness! They look simple and plain, but do not be fooled! The flavor will leave you thinking you had just sipped from a mug of hot apple cider, rich with the sweetness of caramel! Hot caramel apple cider in the form of a cookie! Need I say more?
Let’s get started making them…
In a small bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Set aside.
Next you will need to cut open your apple cider drink packets. I personally like Alpine’s Spiced Apple Cider. They come in a box of 10.
With an electric mixer, cream the butter, sugar, salt, and packets of apple cider drink powder until just combined.
Beat in the eggs one at a time until just combined. Add vanilla extract and mix until combined. This will look a little glossy and wet.
Using a spatula, gradually fold the flour mixture into the wet ingredients until just combined. Dough will thicken up, but it is sticky to the touch. Cover the bowl, and refrigerate for one hour for easier handling in the next step.
Now is a good time to preheat your oven, get your cookie sheets lined with parchment paper, and unwrap the caramel squares.
Make dough balls using a cookie scoop or by hand about the size of a walnut.
Press thumb lightly into the center of the ball to create a well.
Cover the entire caramel square with your dough back into a ball shape. Try to keep the dough an even thickness all the way around the caramel. Evenly space the cookie dough balls with enough room for the cookies to spread pretty flat while baking. Put cookie sheet in oven and bake for about 12-13 minutes at 350°F.
The cookies are finished baking when the edges ever so slightly start to brown. Mine took about 12 minutes and 45 seconds. When they are out of the oven, let them stay on the cookie sheet until slightly warm to the touch, not hot. I suggest very gently pulling them up while slowly twisting/rotating at the same time. Some may have oozed caramel on the bottom of the cookie, and with a forceful pull from the parchment paper, your cookie may fall apart (although, you may want one to fall apart… you know, to taste test! 😉 )
These cookies are best served warm! I highly suggest serving these fresh. If they do cool, or you are saving them for later, just heat them in the microwave for about 7-10 seconds to melt the caramel again. Or, if you are drinking a hot drink with them, set the cookie on the edge of your mug and the steam from your drink will heat them perfectly warm again as well.
Rich, apple cider flavor, chewy and warm, melty caramel goodness!
Caramel Apple Cider Cookies
Makes 36-40 cookies
*This recipe can be halved.
1 cup unsalted butter, softened
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup granulated sugar
1 box (10 packets) Alpine Spiced Cider
2 large eggs
1 teaspoon vanilla extract
1 standard bag of caramel squares (I used Kraft caramels)
- In a small bowl, whisk together flour, baking soda, baking powder and cinnamon.
- In a separate bowl, and using an electric mixer, cream the butter, sugar, salt, and ten packets of apple cider drink mix packets.
- Beat in the eggs one at a time, add vanilla extract and mix until combined.
- Using a spatula, gradually fold the flour mixture into bowl of wet ingredients (butter/sugar) until just combined.
- Cover dough, and refrigerate for one hour. The dough is sticky so by chilling it, it has time to harden a bit and will be much easier to work with.
- Preheat oven to 350°F. Unwrap the caramel squares, and line your cookie sheets with parchment paper.
- Start making your dough balls by using a cookie scoop, or by hand about the size of a walnut. Lightly press your thumb into the center of the dough ball, creating a well. Place one unwrapped caramel square in center (in the well you made), and then cover the whole caramel square with the dough. Try to make sure your dough is even around the caramel. Evenly place on cookie sheet.
- Bake the cookies for 12-13 minutes, or until the edges of the cookies are ever so slightly starting to brown.
- When they are out of the oven, let them stay on cookie sheet until slightly warm to the touch. I suggest very gently pulling them up while twisting/rotating at the same time as to.
- Serve warm, or store in an airtight container.
Recipe adapted from Scrambled Henfruit via The Cooking Photograher