Fluffy and chewy apple cider cookies will be a hit this fall. Have them with a mug of hot cider, or even sandwich a whipped cream cheese frosting in between two cookies. Fun fact: these taste like candy apple suckers!
Preheat your oven to 350 F. Prepare a large baking sheet with parchment paper.
In a medium bowl sift together the flour, cake flour, baking powder, apple pie spice, and salt. Whisk to combine.
In another bowl, cream the softened unsalted butter and brown sugar until light and fluffy.
Add the egg, apple cider, and vanilla extract and beat until combined.
Add the sifted flour mixture ⅓ at a time, mixing until fully incorporated.
Use a medium cookie scoop to scoop balls of cookie dough onto the prepared baking sheet, leaving 2 inches in between.
Bake the cookies for 12-15 minutes, or until the edges are slightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Top with a drizzle of caramel sauce and a few flakes of sea salt.
Notes
Don't top your cookies with sea salt caramel sauce or salt until they're being served. The apple cider cookies will soak up the caramel if left on too long.Store cookies in an airtight container at room temperature in an airtight container or cookie jar for up to 1 week. Best if you wait until serving to add caramel sauce and salt. These cookies are a bit cakey so they'll soak up the caramel if left for too long.Can I freeze apple cider cookies? Freeze baked cookies in a freezer safe airtight container for up to 3 months. Best to freeze without the caramel drizzle.