Caramel Stuffed Apple Cider Cookies

First, bring the apple cider to a gentle boil over medium high heat in a small saucepan. Let it cook and reduce until there is only 2 tablespoons left. Set it aside and let it cool. Then whisk flour, 1 teaspoon of the cinnamon, pumpkin pie spice, baking soda, baking powder and salt together in a medium bowl. Set that aside too.

Get out a stand mixer fitted with the paddle attachment and combine butter and brown sugar in its bowl. Beat until fluffy before adding the egg, reduced and cooled apple cider, and vanilla. Once they are mixed in, reduce speed to low and slowly add dry ingredients until you have a soft cookie dough.

Get out a sheet pan and line it with a silicone mat or parchment paper. Stir granulated sugar and remaining 2 teaspoons of cinnamon together in a small bowl for the coating. Then use a 1 1/2 inch cookie scoop to bring two scoops together into a ball. Flatten it a little into a disc and place one of the caramels in the center. Bring the sides over the completely enrobe the caramel and roll it slightly to smooth it back into a ball. Roll it through the cinnamon sugar to coat it well and place it on the lined sheet tray. Repeat this process to make a dozen total. Put the tray in the freezer to set everything for 20 minutes.

When the 20 minutes is up, preheat oven to 350ºF. Bake the cookies for about 15 minutes, until they slightly spread and get a little golden around the edges. They will still be a bit soft on top. Let cool for 6–8 minutes before transferring them to a rack to finish cooling. Store in a sealed container until you are ready to serve them!