These caramel apple cider cookies are a wonderful way to ring in Autumn. Packed with apple flavor in the cookies and topped with a sweet caramel buttercream these cookies are sure to hit the spot!
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These caramel apple cookies are really easy to make and don't take very long to prepare either. Perfect for last-minute desserts or a simple afternoon in the kitchen when you want to bake something festive because the weather and mood are "just right."
Named "apple cider cookies" these cookies don't actually have apple cider in them. Instead, we're using powdered Apple cider drink mix that you can buy in packet form. This gives us all the flavor, without all of the moisture.
Apple flavors are often linked with fall with pumpkin flavors too. For more Autumn favorites, be sure to try our Cinnamon Roll Apple Cobbler, Easy Pumpkin Cupcakes, and Pumpkin Spice Banana Bread.
You should also check out our Crockpot Apple Cider Recipe!
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💛 Why You'll Love This Recipe
- It's delicious seasonal fun. Caramel apples are a traditional fall flavored treat, and eating it in a cookie form is pretty fun and awesome.
- They're easy to make. From the made-from-scratch cookie dough to the homemade caramel buttercream, this recipe is very easy to make.
- One batch makes a lot. You will have a lot of cookies to share after this, or you can freeze them for later.
🛒 Ingredients
Apple Cider Drink Mix- I buy my powdered Apple cider drink mix from Dollar Tree, but they're also in the coffee/hot chocolate section at Walmart.
These are the same apple cider packets we use in our Apple Cider Cupcakes with Caramel Frosting and Caramel Apple Cider Sourdough Bread. So save any leftover packets for more tasty treats!
Corn Starch- This will make the cookies a little softer and more tender.
Leavening agents- To help the cookies puff up and spread nicely as they bake, you will need both baking powder and baking soda.
Sugars- You will need both brown sugar as well as granulated white sugar to make the cookies sweet and chewy with a good depth of flavor.
Caramel buttercream- Make a delicious buttercream using butter, powdered sugar and caramel sauce
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Salted Caramel: Swap regular caramel for salted caramel to balance sweetness. It pairs well with apple cider flavors, similar to our Salted Caramel Banana Pancakes.
Salt Flakes: Sprinkle sea salt flakes on top before serving for a salty-sweet finish and a nicer presentation.
Gluten Free: Use Bob's Red Mill 1:1 gluten-free flour in place of all-purpose. Results are untested, so feel free to share feedback.
Caramel Syrup: Use any caramel sauce or syrup. Ice cream topping works too; just note syrup is thinner than sauce.
💰 Budget-Friendly Tips
Use Store Brands: Store-brand butter, sugars, caramel sauce, and drink mix keep costs low without changing flavor.
Buy Cider Packets in Bulk: Multipacks of apple cider drink mix are usually cheaper per packet than single boxes.
Skip the Fancy Caramel: Basic ice cream topping works fine. No need for high-end caramel sauce.
Stretch the Frosting: Thin the caramel buttercream with a splash of milk to make it spread further if you are piping or covering more cookies.
🥄 Instructions for Caramel Apple Cider Cookies
Step 1: Preheat your oven to 400 degrees F.
Step 2: In medium-sized mixing bowl, combine the flour, baking soda, baking powder, cornstarch, and salt with a whisk until well blended. Set aside.
Step 3: In a large mixing bowl, cream the butter until fluffy with an electric mixer (about 30 seconds).
Step 4: Add in the vanilla and mix again until combined.
Step 5: Scrape down the sides of the bowl and add in the apple cider drink mix and both sugars. Beat for about 1 minute until well combined and fluffy. Scrape down the sides of the bowl mid-way.
Step 6: Add in the egg and egg yolk and mix again until well incorporated.
Step 7: Pour in half of the flour mixture and then mix until combined.
Step 8: Add in the remaining half of the flour mixture and mix again just until blended. Do not overmix.
Step 9: Scoop the dough out in 2 tablespoon-sized scoops and roll into balls. Place 3 inches apart on a parchment lined baking sheet.
Step 10: Use the palm of your hand to lightly press the cookies down into a flat-topped disc no thinner than ¼ inch.
Step 11: Bake for 8 minutes until lightly golden brown around the edges and the tops look mostly dry.
Step 12: Let cool for about 3-5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Step 13: Once cooled, frost with buttercream.
Step 14: Prepare the buttercream by blending the butter together until fluffy.
Step 15: Add in the powdered sugar, one cup at a time, until blended.
Step 16: Add in the caramel sauce and mix again until smooth.
Step 17: Spread over cookies or pipe on top with a fitted frosting tip. I used Wilton 1M.
Step 17: If desired, you can drizzle a little caramel over the top for appearances.
👩🏻🍳 Expert Tips
Do Not Overmix: Mix the dry ingredients in just until combined so the cookies stay soft instead of dense.
Press Gently: Flatten the dough slightly before baking. Too flat will dry them out, too thick will underbake.
Cider Flavor Boost: If you want a stronger flavor, sprinkle a pinch of dry cider mix on top of the frosting or add a teaspoon to the buttercream.
Soft Cookies Finish on the Sheet: They continue cooking from residual heat. Let them sit 3-5 minutes before moving.
❄️ Storage and Make Ahead
Storage: Store Caramel Apple Cider Cookies in a single layer in an airtight container in the fridge. Once the frosting is firm, layer with parchment or wax paper to prevent sticking. Keep refrigerated for up to 1 week.
Make Ahead: Prepare the dough as directed, cover tightly, and refrigerate for up to 48 hours. Before baking, let the dough sit at room temperature for about 30 minutes to soften, then scoop, roll, and bake as instructed.
🥗 Side Dishes or Pairing Ideas
Serve Caramel Apple Cider Cookies with hot apple cider, coffee, chai, or vanilla ice cream. These pair perfectly with fall dessert boards, caramel dip, or a cup of tea for a cozy snack.
- Crockpot Apple Cider RecipeRecipe $3.98 / Serving $0.40
- Milkshakes Without Ice CreamRecipe $2.35 / Serving $1.17
- Peanut Butter Mason Jar Ice CreamRecipe $0.83
- 10 Minute Salted Caramel SauceRecipe $2.02 / Serving $0.25
❓ Recipe FAQs
This cookie dough does not need to chill, but you can chill it for up to 2 days if needed. This is great for when the dough is too warm to work with or if you need to make it in advance.
Baking soda helps cookies to rise and develop a nicer texture. It makes cookies more chewy and coarse.
Butter contributes to cookie fluffiness through a two-fold process. First, blending cold butter with sugar forms tiny, consistent air pockets that persist in the dough as it bakes. Second, cold butter has the natural ability to resist melting in the oven, which helps maintain that delightful fluffiness.
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🐝 If you tried these Caramel Apple Cider Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Caramel Apple Cider Cookies
Ingredients
Apple Cider Cookies
- ½ cup unsalted butter, softened - ($0.99)
- ½ cup brown sugar - ($0.22)
- ¼ cup granulated sugar - ($0.09)
- 2 packets apple cider drink mix - ($0.50)
- 1 teaspoon vanilla extract - ($0.03)
- 1 large egg - ($0.15)
- 1 egg yolk - ($0.08)
- 2 cups all-purpose flour - ($0.26)
- ½ teaspoon baking soda - ($0.01)
- ½ teaspoon baking powder - ($0.05)
- 1 teaspoon cornstarch - ($0.01)
- ½ teaspoon salt - ($0.01)
Caramel Buttercream
- 1 cup unsalted butter, softened - ($1.98)
- 2 cups powdered sugar - ($0.72)
- ¼ cup caramel sauce - ($0.24)
Instructions
- Prep. Preheat the oven to 400°F and line baking sheets with parchment paper.
- Mix dry. In a medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. Set aside.
- Cream butter. In a large bowl, beat the butter until fluffy, about 30 seconds. Add the brown sugar, granulated sugar, apple cider drink mix, and vanilla. Beat until light and well combined, scraping the bowl as needed.
- Add eggs. Mix in the egg and egg yolk until fully incorporated.
- Combine dough. Add the dry ingredients in two additions, mixing just until combined. Do not overmix.
- Shape. Scoop dough into 2-tablespoon portions, roll into balls, and place 3 inches apart. Gently press into discs about ¼ inch thick.
- Bake. Bake for 8 minutes, until edges are lightly golden and tops look mostly set.
- Cool. Let cookies rest on the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely.
- Make frosting. Beat butter until fluffy. Add powdered sugar one cup at a time until smooth, then mix in caramel sauce.
- Frost. Spread or pipe buttercream onto cooled cookies.
Notes
- Storage. Store frosted cookies in a single layer in an airtight container in the refrigerator for up to 7 days.
- Make-ahead. Dough can be refrigerated for up to 48 hours; let sit at room temperature for 30 minutes before baking. Frosting can be made up to 3 days ahead and softened before use.
- Texture tip. Do not overbake; cookies should look set but pale for a soft center.
Nutritional Information
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Darla Hugo says
The recipe says to add the apple cider packs to the flour mix and then it says to add it to the sugar and butter mix so witch one do I add it to the flour or butter and sugar?
Nicole says
Thank you so much for catching that. You can add the cider mix to either one and still get the same tasty results. I personally recommend adding it to the butter mixture as it will help to dissolve the grainy texture a bit more. I will update the recipe to say to add it into the butter mixture.