Pour 5 cups of fresh apple cider into a medium saucepan and bring it to a gentle simmer over medium heat. Continue to simmer for about 30 to 45 minutes until reduced to approximately 1/2 cup plus 2 tablespoons. Let it cool completely.

In a medium saucepan, combine 1 cup of granulated sugar and 6 tablespoons of butter over medium heat, stirring constantly until melted and golden, about 4-5 minutes. Gradually whisk in 1/2 cup of heavy cream, cooking for an additional 2-3 minutes. Stir in a pinch of flaky sea salt and 2 tablespoons of reduced cider, then cool.

In a large mixing bowl, cream together 3/4 cup of salted butter and 1/2 cup each of granulated and brown sugar until light and fluffy, about 3-4 minutes. Add 1 large egg, 1 teaspoon of vanilla extract, and cooled reduced cider, mixing gently.

In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and spices. Gradually combine with wet ingredients without overmixing.

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

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

Combine 1/4 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a small bowl for coating.

Roll chilled dough into 1-inch balls, coat in cinnamon-sugar, and bake for 11-13 minutes until edges are set and tops are slightly cracked.

Cool on baking sheets for a few minutes, then transfer to a wire rack. Brush with apple butter and remaining cider, dip in the cinnamon-sugar, and drizzle with caramel sauce before serving.