Description
Delight in these Apple Cider Cheesecake Cookies that combine the warm, cozy flavors of spiced apple cider with a creamy cheesecake filling. The cookies feature a soft, cinnamon and nutmeg spiced dough enveloping a frozen cheesecake center, finished with a buttery spiced sugar coating for an irresistible fall treat.
Ingredients
Scale
Apple Cider Reduction
- 2 cups (480 ml) apple cider
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Apple Cider Cookies
- 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 white sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
- 2 tbsp (30 ml) apple cider reduction from above
Spiced Sugar Topping
- 1/4 cup (50 g) granulated white sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch ground allspice
- 1–2 tbsp (14–28 g) salted butter, melted
Instructions
- Make the Apple Cider Reduction: Pour the apple cider into a medium saucepan and bring to a simmer over medium low heat. Let it simmer until reduced to 2 tablespoons, approximately 25-38 minutes depending on your stove. Stir frequently towards the end to avoid over-reduction. Allow the thick, sticky reduction to cool completely.
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese with sugar and vanilla on medium-high speed for about 2 minutes until fluffy and smooth. Portion the mixture into sixteen 2-teaspoon dollops on the parchment and freeze until firm.
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with brown sugar and white sugar on high speed for about 2 minutes until fluffy.
- Incorporate Egg Yolks and Reduction: Add egg yolks, vanilla extract, and the cooled apple cider reduction to the butter mixture. Mix on medium speed for 3-5 minutes until pale and fluffy, scraping down the sides and pressing any chunks of reduction into the butter as needed.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Cover the dough and refrigerate for 15-20 minutes to firm up.
- Assemble Cookies: Using a 1 1/2 tablespoon scoop, portion out 16 balls of dough. Flatten each slightly and place one frozen cheesecake ball in the center. Wrap the dough completely around the cheesecake and roll gently into a smooth ball. Keep cheesecake balls frozen until use.
- Bake Cookies: Arrange 6 cookie dough balls per baking sheet. Bake for 11-12 minutes, ideally 11 minutes 30 seconds, until edges are set. While still warm, press a round cookie cutter around each cookie for a perfect shape. Cool on the sheet for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare Spiced Sugar Topping: In a small bowl, mix granulated sugar with cinnamon, nutmeg, and allspice.
- Finish Cookies: Using a pastry brush, apply melted salted butter over the cooled cookies. Sprinkle generously with the spiced sugar blend, or gently roll the cookie sides in the mixture, taking care not to break the delicate cookies. Serve and enjoy!
Notes
- Watch the apple cider closely during reduction to avoid burning; it should be very thick but not burnt.
- Freezing the cheesecake filling ensures it stays intact during baking.
- Scrape down the bowl often during mixing to fully incorporate the sticky apple cider reduction.
- Chilling the dough makes it easier to handle and wrap around the cheesecake centers.
- Use a cookie cutter to shape cookies immediately after baking for tidier appearance.
- Handle the finished cookies gently, as they are soft and delicate.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: apple cider cookies, cheesecake cookies, fall dessert, spiced desserts, cinnamon cookies, holiday cookies
