Bring 1 cup apple cider to a boil in a medium sauce pot over medium-high heat. Lower the heat to medium and continue to cook the apple cider until it has reduced to about 2 tablespoons, about 20 minutes.

Line an 8-inch baking pan with parchment paper and spray with cooking spray.

Combine the reduced apple cider with ½ cup heavy cream, ½ cup sugar, ¼ cup corn syrup, and 2 tablespoon butter in a medium saucepot. Bring to a boil over high heat then reduce heat to medium and cook until a candy thermometer registers 248 degrees F. Remove from heat and stir in 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, and ⅛ teaspoon ground ginger.

Carefully pour the caramel into the prepared baking pan and let cool completely. Once cooled, cut the caramel into ½ inch squares.

Prepare the snickerdoodles. Cream together ¾ cup softened butter with 1 ½ cups sugar in a large mixing bowl until fluffy and pale in color, about 3-4 minutes. Add the eggs and beat until combined.

Combine the dry ingredients including 2 ¾ cups flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, and ¼ teaspoon salt. Add the dry ingredients to the butter mixture and stir until well-combined. Portion the dough into 24 balls. Make an indentation in the center and insert a caramel. Repeat with the remaining dough.

Combine 3 tablespoon sugar with 1 tablespoon cinnamon. Coat the cookie dough in the sugar cinnamon mixture and lay on a lined baking sheet. Chill the dough in the freezer for 15 minutes.

Preheat oven to 375 degrees F.

Arrange the cookies to fit about 6 on a baking sheet, leaving plenty of space in between the cookies. Bake for 8 minutes or until lightly golden brown. Let cool on the baking sheet for 1 minute. Transfer to wire rack and let cool completely.