Pour 5 cups of fresh apple cider into a medium saucepan and bring it to a gentle boil over medium heat. Reduce the heat and let it simmer for about 30-45 minutes, stirring occasionally, until the liquid reduces to approximately 1/2 cup. Allow it to cool completely before using.

In a small saucepan, combine 1 cup of granulated sugar and 1/2 cup of unsalted butter over medium heat. Stir continuously until melted and golden brown, about 5-7 minutes. Carefully add 1/2 cup of heavy cream while whisking to create a smooth mixture. Stir in a pinch of sea salt and 1/4 cup of your reduced apple cider. Let it cool.

In a large mixing bowl, combine 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar. Cream together until light and fluffy. Add in 2 large eggs and the cooled apple cider, mixing well.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, and your choice of spices, then slowly incorporate this blend into the wet mixture.

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

Mix 1/4 cup granulated sugar with 1 tablespoon of cinnamon and add additional spices as desired in a shallow bowl. Stir well.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Form small balls of dough, roll in cinnamon sugar coating, and place them on the baking sheet, spacing them about 2 inches apart.

Bake for 11-13 minutes or until the edges are firm but the centers are slightly soft. Allow cooling for a few minutes before transferring to a wire rack.

Brush each cookie with a mixture of apple butter and leftover apple cider, dip in cinnamon sugar coating, and drizzle with caramel sauce.