Description
These Apple Cider Cheesecake Cookies feature soft, cinnamon-spiced cookie dough infused with concentrated apple cider, a creamy cheesecake center, and a sweet cinnamon-sugar coating. A cozy fall dessert filled with warm apple and spice flavors.
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
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 white sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla
- Scant 1/4 cup (just under 60 ml) apple cider reduction from above
Cinnamon Sugar Coating
- 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
- Pour the apple cider into a small saucepan and simmer until reduced to a scant 1/4 cup. Allow the reduction to cool completely.
- In a small bowl, mix the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla until smooth. Portion the filling and keep refrigerated.
- Whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- In a mixing bowl, beat the softened butter with the brown sugar and 1/4 cup granulated sugar until creamy.
- Mix in the egg yolks and 2 teaspoons vanilla. Add the cooled apple cider reduction and mix until combined.
- Gradually add the dry ingredients, mixing just until a soft dough forms.
- Flatten portions of dough, place chilled cheesecake filling in the center, and wrap the dough around it. Seal the edges completely.
- Arrange the filled cookies on a parchment-lined baking sheet, leaving space between them. Bake using the original recipe’s specified temperature and time until the edges are set and the centers remain soft.
- Allow the cookies to rest briefly on the baking sheet before transferring them to a wire rack.
- Combine the coating sugar, cinnamon, nutmeg, and allspice in a small bowl.
- Brush the cookies lightly with melted salted butter and coat with the cinnamon-sugar mixture while slightly warm.
- Allow the cookies to cool before serving.
Notes
- Cool the apple cider reduction completely before adding it to the dough.
- Keep the cheesecake filling cold for easier assembly and to help prevent leakage.
- Refrigerate leftover cookies because of the cream cheese filling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: Apple Cider Cheesecake Cookies, apple cider cookies, cheesecake cookies, fall cookies, cinnamon sugar cookies, apple dessert