1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. Whisk flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.

3. In a large bowl, beat softened butter and brown sugar 2–3 minutes until light and fluffy.

4. Beat in eggs, apple cider, and vanilla until combined (batter will look looser than standard cookie dough).

5. Add dry ingredients to wet in 2–3 additions, mixing just until the last streak of flour disappears—do not overmix.

6. Scoop rounded tablespoons (or use a small cookie scoop) onto prepared sheets, spacing about 2 inches apart.

7. Bake 12–15 minutes, until set and lightly golden at the edges. Cool on sheet 5 minutes, then transfer to a rack to cool completely.

8. Make the caramel: In a saucepan over medium heat, melt butter. Stir in brown sugar and heavy cream; simmer 3–5 minutes, stirring, until smooth and slightly thickened. Remove from heat and stir in vanilla. Cool until spreadable.

9. Assemble: Spread a generous layer of cooled caramel on the flat side of one cookie; top with a second cookie and press gently so the filling reaches the edges. Repeat with remaining cookies.

10. Serve or chill 15–20 minutes to help the filling set. Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days.