In a medium saucepan, pour 2 cups of apple cider and bring to a gentle boil over medium heat. Reduce the heat to medium-low and let it simmer for 10-15 minutes, until reduced to about ½ cup.

In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add 1 room-temperature egg and 1 teaspoon of vanilla extract, along with the cooled apple cider reduction.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and spices.

Gradually add the dry ingredients to the wet mixture, alternating with ½ cup of whole milk. Mix just until everything is incorporated.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Drop rounded portions of the batter onto the prepared sheets.

Bake for 10-12 minutes, until the edges are set and a toothpick inserted comes out clean. Allow them to cool on wire racks.

In a clean mixing bowl, beat ½ cup of softened butter with 2 cups of powdered sugar until combined. Slowly add ¼ cup of the apple cider reduction and 1 teaspoon of vanilla extract.

To assemble, pair up cookies of similar size. Spread a generous amount of the apple cider buttercream on the flat side of one cookie. Drizzle with caramel sauce before topping with another cookie.