Start by pouring 5 cups of fresh apple cider into a medium saucepan. Simmer over medium heat for about 30 to 45 minutes, stirring occasionally, until the cider reduces to around ½ cup. Let it cool completely.

In a small saucepan, melt ½ cup butter over low heat. Add 1 cup of granulated sugar and stir until combined. Gradually pour in ½ cup of heavy cream and ½ cup of the reduced apple cider while stirring continuously. Allow the mixture to bubble gently for about 3-5 minutes until it thickens slightly. Remove from heat and let it cool to room temperature.

In a large mixing bowl, cream together ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy. Beat in 1 large egg and the cooled reduced apple cider until fully incorporated. Gradually mix in 2 cups of all-purpose flour, 1 teaspoon baking soda, and the warm spices until just combined. Cover the dough and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a cookie scoop, portion out dough, each weighing around 60-65 grams. Roll each portion into a ball and coat in a mixture of cinnamon and sugar. Place the cookies on the prepared baking sheets, leaving space between them.

Bake for 11 to 13 minutes or until the edges are set and the centers remain slightly puffy, watching closely for light golden brown around the edges. Once baked, allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack.

In a small bowl, mix together ¼ cup of apple butter and a couple of tablespoons of leftover reduced cider. Once the cookies are completely cool, brush the tops with this mixture and drizzle caramel sauce over each cookie.