Pour 5 cups of fresh apple cider into a medium-sized saucepan and bring it to a simmer for 30-45 minutes until reduced to 1/2 cup.

In another saucepan, melt together sugar and unsalted butter over medium heat, stirring until golden brown, then mix in 1/2 cup heavy cream and the cooled reduced cider.

In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy; add eggs and vanilla extract.

In a separate bowl, whisk together flour, baking soda, salt, and spices, then combine with wet ingredients until just mixed.

Chill the dough for at least 30 minutes to enhance flavors and texture.

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

Blend granulated sugar with ground cinnamon for a coating; set aside.

Scoop chilled dough into balls, roll in cinnamon-sugar coating, and place on baking sheets.

Bake for 11-13 minutes until edges are set and centers are slightly underdone.

Cool cookies then brush with a mixture of apple butter and reduced cider; drizzle with caramel sauce.