In a medium bowl, whisk to combine all purpose flour, apple cider powder mix pouches, baking soda, baking powder and salt.

In a small bowl or ramekin, mix together the additional granulated sugar and cinnamon, then set aside.

Using a hand or standing mixer with large bowl attachment, cream the butter, brown sugar and granulated sugar (about 2 minutes until light in color and fluffy).

Add in the egg, egg yolk, vanilla extract and beat until combined.

Slowly pour in the combined dry ingredients and beat just until combined (do not over mix).

Release the dough from the scoop and gently seal the opening and roll between your hands into a uniformed ball until caramel is fully sealed into the dough.

Roll the cookie dough into the cinnamon sugar mixture and place into an airtight container to then chill in the refrigerator for at least 2 hours. If you have the time, let it sit overnight.

Once chilled, remove the dough for 1 hour to come to room temp. Important: this gives time for the caramels to come to room temp and will melt fully.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Place cookie dough balls on the baking sheets at least 2 inches apart.

Bake the cookies for 10 minutes. The cookies are done when the edges are slightly golden and puffy.

Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes to continue to bake a bit before transferring to a cooling rack. Enjoy!