Reduce Apple Cider: Pour 5 cups of apple cider into a saucepan. Heat over medium and let it simmer for 30-45 minutes until reduced to about 1/2 cup. Cool.

Make Caramel Sauce: Melt 1 cup of sugar and 6 tbsp of butter in a saucepan. Stir until golden, then mix in 1/2 cup of heavy cream and 3 tbsp of reduced cider. Cool.

Prepare Cookie Dough: Cream 1 cup of butter, 1/2 cup of sugar, and 1 cup of brown sugar. Add 2 eggs and 1 tsp of vanilla, then mix in reduced cider.

Combine Dry Ingredients: Sift together 2 cups of flour, 1 tsp of baking soda, 1 tsp of salt, and spices. Fold into wet mixture until just combined.

Chill Dough: Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.

Roll Cookies: Roll dough into 1-inch balls, dip in sugar and cinnamon, and place on baking sheets.

Bake: Bake for 11-13 minutes until edges are set and centers puffed. Cool on racks.

Glaze Cookies: Brush with apple butter-cider mixture, dip in spiced sugar, and drizzle with caramel sauce.