Start by pouring 5 cups of fresh apple cider into a medium saucepan. Over medium heat, bring it to a gentle simmer and let it cook for about 30-45 minutes, stirring occasionally. You want the cider to reduce down to about 1/2 cup. Once reduced, remove it from heat and let it cool to room temperature while you prepare other ingredients.

In a separate saucepan, melt 1 cup of granulated sugar over medium heat until it turns a golden brown caramel color, about 10 minutes. Add in 6 tablespoons of butter and stir until melted. Slowly pour in 1/2 cup of heavy cream, continuing to stir to avoid any splattering. Cook until the mixture thickens slightly, then mix in a pinch of flaky sea salt and the cooled reduced apple cider. Allow the caramel to cool.

In a large mixing bowl, beat 15 tablespoons of softened butter along with 3/4 cup each of granulated and brown sugar using an electric mixer on medium speed. Continue mixing until the mixture becomes light and fluffy, about 3-5 minutes.

Once the butter and sugars are well combined, add 1 teaspoon of vanilla extract, 2 large room temperature eggs, and 1/4 cup of the reduced apple cider to the mix. Beat these ingredients together until just combined, being careful not to overmix.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon each of cinnamon, nutmeg, cloves, and allspice. Gradually add the dry mixture to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined.

Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes.

Preheat your oven to 350°F (175°C). While it heats up, prepare your baking sheets by lining them with parchment paper.

Scoop out tablespoons of the chilled dough and roll them into balls. Next, coat each ball with a cinnamon-sugar mixture before placing them spaced apart on the prepared baking sheets.

Place the baking sheets in the preheated oven and bake for 11-13 minutes.

Once baked, cool on the baking sheets for about 5 minutes, then transfer to a wire rack. Brush each cookie with a little of the reserved apple cider mixture, followed by a drizzle of the caramel sauce.