Caramel Stuffed Apple Cider Cookies

First, bring the Apple Cider (3/4 cup) 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 the All-Purpose Flour (1 1/2 cups) , Simply Organic Cinnamon, Ground (1 tsp) , Pumpkin Pie Spice (1/2 tsp) , Baking Soda (1/2 tsp) , Baking Powder (1/4 tsp) , and Salt (1/4 tsp) in a medium bowl. Set that aside too.

Get out a stand mixer fitted with the paddle attachment and combine the Butter (1/2 cup) and Dark Brown Sugar (2/3 cup) in its bowl. Beat them together until fluffy.

Add in the Eggland's Best Classic Egg (1) , reduced and cooled apple cider, and Vanilla Extract (1 tsp) .

Stir the of Granulated Sugar (2 Tbsp) and the remaining Simply Organic Cinnamon, Ground (2 tsp) together in a small bowl for the coating.

Then use a 1.5 inch cookie scoop to bring two scoops together into a ball. Flatten it a little into a disc and place one of the Caramel Candies (12) in the center.