Description
These Apple Cider Cheesecake Cookies are chewy, spiced, and filled with a dreamy cheesecake center. Brushed with butter and dusted in spiced sugar, they are the ultimate fall treat for apple cider lovers!
Ingredients
Scale
For the Apple Cider Reduction
- 2 cups (480 ml) apple cider
For the Cheesecake Filling
- 6 oz (170 g) cold cream cheese
- 3 tbsp (38 g) granulated sugar
- 1/2 tsp vanilla extract
For the Cookie Dough
- 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 egg yolks, room temperature
- 2 tsp vanilla extract
- 2 tbsp (30 ml) reduced apple cider from above
For the Spiced Sugar Topping
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch of allspice
- 1–2 tbsp (14–28 g) melted salted butter
Instructions
- Make the Apple Cider Reduction
- Pour the cider into a medium saucepan and bring to a gentle simmer over medium-low heat. Reduce until only about 2 tablespoons remain, stirring occasionally to prevent scorching. This may take 25–38 minutes depending on your stove. Keep a close eye in the final minutes, as it will bubble vigorously. Once reduced, allow it to cool completely—it will be thick and sticky. This concentrated cider packs all the flavor into your cookies.
- Prepare the Cheesecake Filling
- In a small bowl, beat the cream cheese with sugar and vanilla until smooth and fluffy, about 2 minutes with a hand or stand mixer. Divide into 16 small portions (roughly 2 tsp each) and place on a parchment-lined baking sheet. Freeze until firm before using.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda, baking powder, and salt. Set aside.
- Make the Cookie Dough
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolks, vanilla, and cooled apple cider reduction, mixing on medium speed until well combined. Scrape down the sides as needed to ensure the sticky cider is fully incorporated.
- Combine Wet & Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring on low just until incorporated. Avoid overmixing to keep cookies tender. Cover the bowl with plastic wrap and chill in the fridge for 15–20 minutes—it makes shaping the cookies much easier.
- Assemble the Cookies
- Divide the dough into 16 equal portions. Flatten each portion slightly, place a frozen cheesecake ball in the center, and wrap the dough around it. Roll into smooth balls, ensuring the cheesecake is fully enclosed. Keep the cheesecake balls frozen until ready to bake.
- Bake
- Place cookies on a parchment-lined baking sheet, six at a time. Bake at 350°F (175°C) for 11–12 minutes. Immediately after removing from the oven, gently run a round cookie cutter around the edges to shape them perfectly. Allow cookies to cool for 15 minutes on the baking sheet before transferring to a wire rack.
- Add Spiced Sugar Topping
- Combine sugar, cinnamon, nutmeg, and allspice in a small bowl. Brush cooled cookies with melted butter, then sprinkle spiced sugar over the tops. You can also gently roll the edges in the sugar for full coverage, taking care not to break the soft cookies. Serve and enjoy!
Notes
Tips for Perfect Cookies
- Apple cider reduction is key: don’t skip it or your cookies will be too wet and cakey.
- Freeze cheesecake balls: this prevents the filling from leaking during baking.
- Chill dough: makes it easier to shape and prevents spreading.
- Shape cookies post-bake: using a cookie cutter ensures uniform, bakery-style rounds.
Storage
- Store cookies in an airtight container at room temperature or in the fridge for up to 3 days. Freeze baked or unbaked cookies for up to 2 weeks for a quick seasonal treat.