Prepare Apple Cider: Pour 5 cups of apple cider into a medium saucepan, heat to a gentle boil, then simmer on low for 35-42 minutes until reduced to ½ cup. Cool to room temperature.

Make Caramel Sauce: Combine 1 cup granulated sugar and ½ cup unsalted butter in a saucepan over medium heat. Stir until melted and light amber, about 5 minutes. Gradually add ½ cup heavy cream, mix until thickened, then stir in reduced apple cider and flaky sea salt.

Cream Butter and Sugars: In a large bowl, beat ¾ cup unsalted butter with ½ cup granulated sugar and ½ cup brown sugar until fluffy. Add 2 eggs one at a time, then the cooled apple cider, mixing until just incorporated.

Mix Dry Ingredients: Whisk together 2 cups flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon allspice. Gradually add to wet ingredients, mixing on low until just combined.

Chill Dough: Cover dough with plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 350°F (175°C) and line baking sheets.

Prepare Cinnamon Sugar: Combine ¼ cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl.

Form Cookies: Roll chilled dough into 1-inch balls, coat in cinnamon sugar, and place on baking sheets.

Bake: Bake for 11-13 minutes until edges are set and centers look slightly underbaked. Cool on baking sheets.

Glaze: Brush cookies with reserved apple butter-cider mixture and drizzle warm caramel sauce over the top. Allow glaze to set before serving.