Pour 5 cups of apple cider into a medium saucepan over medium heat. Simmer for 30-45 minutes until reduced to about 1/2 cup plus 2 tablespoons. Let cool completely.

In another saucepan, combine 1 cup of granulated sugar and 6 tablespoons of salted butter. Stir until melted and light amber in color (about 5-7 minutes). Gradually stir in 1/2 cup plus 1 tablespoon of heavy cream and mix in 3 tablespoons of cooled apple cider. Let cool.

Cream together 15 tablespoons of softened butter with both sugars until fluffy (about 3-4 minutes). Add in 2 large eggs and a splash of vanilla extract. Mix in the reduced apple cider.

In a separate bowl, whisk 3 cups of flour, 1 teaspoon of baking soda, and spices together. Fold this into the wet mix until just combined. Wrap in plastic and refrigerate for at least 30 minutes.

Preheat oven to 350°F (175°C). Roll chilled dough into balls weighing about 60-65 grams. Roll in the sugar and spice mixture.

Place on baking sheets lined with parchment, spaced 2 inches apart. Bake for 11-13 minutes until edges are set and centers are soft.

Brush cooled cookies with an apple butter-cider mixture and drizzle with caramel sauce.