Description
Delightfully spiced Apple Cider Cheesecake Cookies featuring a rich apple cider reduction, creamy cheesecake filling, and tender spiced cookie dough. These cookies combine warm autumn flavors of cinnamon, nutmeg, and allspice with a luscious cream cheese center for an irresistible treat perfect for cozy gatherings or holiday celebrations.
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
- 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 it reduces to about 2 tablespoons (30 ml), which may take between 25 to 38 minutes once simmering begins. Stir occasionally towards the end to avoid over-reducing, aiming for a thick, sticky consistency. Allow the reduction to cool; it will become hard and sticky but will blend well into the butter mixture later.
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Mix on medium-high speed with an electric mixer until the mixture is fluffy and sugar is fully incorporated, about 2 minutes. Scoop out 16 portions, roughly 2 teaspoons each, onto the cookie sheet and freeze until very firm.
- Prepare the Dry Ingredients for Cookies: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed to cream the softened unsalted butter with the light brown sugar and granulated white sugar until the mixture is light and fluffy, about 2 minutes.
- Add Egg Yolks, Vanilla, and Apple Cider Reduction: Add the egg yolks, vanilla extract, and cooled apple cider reduction to the creamed butter mixture. Mix on medium speed for 3-5 minutes until pale and fluffy. Use a rubber spatula to scrape the sticky cider reduction into the mixture as needed. Some small chunks of reduction may remain, which is acceptable.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix on low speed just until combined. Avoid overmixing.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for 15-20 minutes to firm up the dough and make it easier to handle.
- Assemble Cookies: Using a 1 1/2 tablespoon cookie scoop, portion out 16 dough balls. Slightly flatten each dough ball, then place a frozen cheesecake ball in the center. Carefully wrap the cookie dough around the cheesecake, sealing it completely, and roll into a smooth ball. Keep the cheesecake balls frozen until assembly to maintain firmness.
- Bake the Cookies: Place the assembled cookie dough balls on the prepared baking sheets, baking 6 at a time. Bake in the preheated oven for 11-12 minutes (11 minutes 30 seconds is ideal). Immediately after removing from the oven, press the edges gently with a large round cookie cutter to form perfect circles. Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
- Prepare and Apply Spiced Sugar: In a small bowl, mix the granulated sugar with cinnamon, nutmeg, and a pinch of allspice. Once the cookies are completely cooled, use a pastry brush to brush their tops with melted salted butter, then sprinkle with the spiced sugar. For extra flavor, gently roll the sides of the cookies in the spiced sugar, being careful not to break the soft cookies. Serve immediately and enjoy!
Notes
- Keep a close watch on the apple cider reduction in the last 5 minutes to prevent it from burning or over-thickening.
- If the apple cider reduction is slightly more or less than 2 tablespoons, it will still work fine; exact measurement is not critical.
- Ensure cheesecake filling balls are very firm by freezing well before assembling the cookie dough around them.
- Refrigerate the cookie dough before assembly to make handling easier.
- If the dough becomes too soft to work with, chill longer before shaping.
- Cookies are soft when baked; handle gently when rolling in spiced sugar to avoid breaking.
- Use an electric mixer for best creaming and mixing results to ensure fluffy dough and filling.
- Allow cookies to cool completely before applying the spiced sugar for best texture and appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
