1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a small saucepan, bring the apple cider to a gentle boil and reduce by half. This intensifies the apple flavor. Set aside to cool.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, beating until combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Stir in the cooled, reduced apple cider until the batter is smooth.
7. Scoop tablespoon-sized amounts of batter onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the cookies spring back when lightly touched. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. Spread or pipe a generous amount of caramel sauce onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.

One tip I learned from my Abuela is to always taste your dough. This ensures that all the spices are well balanced, resulting in a cookie that’s just right.