Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Ensure the oven rack is positioned in the center of the oven for even baking.
2. In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
3. Add the egg and vanilla extract to the butter mixture. Mix thoroughly until completely incorporated, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Pour in the apple cider and continue mixing until a soft, cohesive dough forms.
6. Chill the dough in the refrigerator for 15-20 minutes to make it easier to handle and prevent spreading during baking.
7. Using a cookie scoop or tablespoon, portion out the dough and roll into 1-inch balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Using your thumb or the back of a small spoon, create a gentle indentation in the center of each cookie. Be careful not to press too hard to avoid cracking.
9. Bake the cookies for 12-15 minutes, or until the edges are lightly golden. The centers should appear set but still soft.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
11. Once cooled, carefully fill each cookie's indentation with warm caramel sauce, using a small spoon or piping bag for precision.
12. Allow the caramel to set for about 10 minutes before serving. Store cookies in an airtight container at room temperature for up to 5 days.