Pour 5 cups of apple cider into a medium saucepan. Set over medium-high heat and allow to simmer for 30-45 minutes until reduced to about 1/2 cup plus 2 tablespoons. Cool completely.

In a separate saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add 1 cup of granulated sugar and 1/2 cup of heavy cream, stirring continuously until thickened. Stir in a pinch of sea salt and the cooled apple cider. Cool the caramel sauce.

In a large mixing bowl, cream together 15 tablespoons of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar until light and fluffy. Add 1 teaspoon of vanilla extract and 2 large eggs, mixing well. In a separate bowl, whisk together 3 cups plus 3 tablespoons of flour, 1 teaspoon of baking soda, 1/4 teaspoon of salt, and spices. Gradually add dry mixture into wet mixture, alternating with cooled cider, until a soft dough forms.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. If planning ahead, chill for up to 48 hours.

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

Scoop portions of chilled dough, roll into balls, and roll in a mixture of 1/2 cup granulated sugar and 2 3/4 teaspoons cinnamon. Place on prepared baking sheets with space between.

Bake for 11-13 minutes, until edges are set and centers are slightly puffy. Cool on baking sheets before transferring to wire racks.

Mix 3 tablespoons of apple butter with cooled apple cider to create a thin glaze. Brush over cooled cookies and dip tops into remaining spiced sugar. Drizzle caramel sauce over cookies.