In a medium saucepan, pour in 5 cups of apple cider and heat over medium-high. Allow it to simmer, stirring occasionally, until the cider reduces to about 1/2 cup, which should take around 30-45 minutes. Once thickened, remove from the heat and let it cool completely.

In another saucepan, combine granulated sugar and salted butter over medium heat. Stir frequently until the mixture melts and turns a light amber color, about 5-7 minutes. Carefully add the heavy cream, stirring continuously until it thickens slightly, then fold in the reduced apple cider.

In a large mixing bowl, cream together softened salted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add room-temperature eggs and vanilla extract, mixing until fully combined. Stir in the cooled reduced apple cider.

In a separate bowl, whisk together all-purpose flour, baking soda, and the ground spices until evenly blended. Gradually add the dry mix to the wet ingredients, using a spatula to combine just until no flour patches remain.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. While the dough chills, preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.

In a small bowl, mix together granulated sugar and your preferred ground spices for coating the cookies. Once the dough has chilled, use a cookie scoop or tablespoon to portion out the dough into balls. Roll each ball in the spiced sugar mixture.

Place the coated dough balls on prepared baking sheets, spaced about 2 inches apart. Bake in the preheated oven for 11-13 minutes, until the edges are set and the centers appear slightly soft. Allow cookies to cool before transferring to a wire rack.

Brush the tops with apple butter mixture and drizzle the cooled caramel glaze over the cookies, allowing it to set before serving.