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

In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

In another bowl, beat together softened butter and brown sugar until light and fluffy.

Add eggs, apple cider, and vanilla to the creamed mixture and combine until smooth.

Gradually add the dry ingredients to the wet mixture, mixing gently.

Scoop rounded balls of dough onto prepared baking sheets, spacing them 2 inches apart.

Bake for 12-15 minutes until edges are golden brown and center is set. Let cool.

Prepare caramel filling by melting butter, brown sugar, and cream in a saucepan, stirring constantly until thick.

Mix in vanilla extract once caramel has thickened.

Spread caramel on the flat side of one cookie and sandwich with another cookie.