1. – Preheat oven to 350°F and line two baking sheets with parchment paper.

2. – In a medium bowl, whisk together the flour, baking soda, and salt.

3. – In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2-3 minutes.

4. – Add the eggs one at a time, beating well after each addition.

5. – Gradually add the apple cider, cinnamon, and nutmeg, mixing until well combined.

6. – Slowly add the dry ingredients to the wet ingredients and mix until just combined.

7. – Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.

8. – Bake for 12-14 minutes, or until the cookies are lightly golden around the edges.

9. – Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

10. – In a large bowl, beat the butter for the filling until smooth and creamy, about 2 minutes.

11. – Gradually add the powdered sugar, apple cider, and vanilla, beating until light and fluffy.

12. – Spread or pipe the filling onto the flat side of one cookie, then top with another cookie to create a sandwich.

13. – Refrigerate the assembled whoopie pies for at least 30 minutes before serving.