1 tablespoon (6 grams) plus ¾ teaspoon (1.5 grams) apple pie spice, divided
2 teaspoons (10 grams) baking powder
½ teaspoon (2.5 grams) baking soda
½ teaspoon (1.5 grams) kosher salt
½ cup (160 grams) Homemade Boiled Cider (recipe follows)
¾ cup (150 grams) granulated sugar
1 tablespoon (14 grams) unsalted butter, melted
Cream Cheese Buttercream (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Beat in egg until combined.
In a medium bowl, whisk together flour, 1 tablespoon (6 grams) pie spice, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with Homemade Boiled Cider, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape down sides of bowl. (Batter will be thick.) Using a 3-tablespoon spring-loaded scoop, scoop batter level, and place at least 2 inches apart on prepared pans.
Bake until bottom edges are lightly golden and tops are dry, 12 to 14 minutes, rotating pans halfway through baking. Let cool completely on pans.
In a small bowl, stir together granulated sugar and remaining ¾ teaspoon (1.5 gram) pie spice. Working with one at a time, lightly brush top and edges of each cookie with melted butter. Place, top side down, in sugar mixture, making sure tops and edges are coated. (Use remaining sugar mixture to sprinkle on tops as needed for any areas that there might have been too much butter).
Place Cream Cheese Buttercream in a pastry bag fitted with a ½-inch round tip (Ateco #807). Pipe filling on flat side of half of cookies. Place remaining cookies, flat side down, onto buttercream. Serve immediately, or refrigerate in an airtight container for up to 5 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/apple-cider-whoopie-pies/