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Apple Cider Cheesecake Cookies Recipe

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★★★★★

4.5 from 423 reviews

Delight in these Apple Cider Cheesecake Cookies featuring a luscious cream cheese filling encased in spiced apple cider-infused cookie dough with warming cinnamon, nutmeg, and allspice. The rich apple cider reduction adds concentrated autumnal flavor, making these cookies soft, flavorful, and perfect for fall gatherings or cozy afternoons.

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

  1. Make the Apple Cider Reduction: Add the apple cider to a medium saucepan and bring to a simmer over medium-low heat. Let it simmer until reduced to 2 tablespoons (about 25-38 minutes), stirring frequently near the end to prevent over-reduction. The reduction will be very thick and sticky once cooled. Set aside to cool completely.
  2. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium-high speed until fluffy and sugar dissolves, about 2 minutes. Scoop into 16 portions (2 teaspoons each) onto the parchment. Freeze until very firm.
  3. Preheat Oven and Prepare Cookie Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
  5. Cream Butter and Sugars: In a large bowl, use an electric hand mixer on high speed to cream softened unsalted butter, light brown sugar, and granulated sugar until fluffy, about 2 minutes.
  6. Add Egg Yolks, Vanilla, and Apple Cider Reduction: Mix in egg yolks, vanilla extract, and softened apple cider reduction on medium speed until pale, fluffy, and mostly incorporated (3-5 minutes). Use a spatula to help break up and blend any sticky chunks of reduction.
  7. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined.
  8. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 15-20 minutes to firm up for easier handling.
  9. Assemble Cookies: Scoop the dough into 16 portions using a 1 1/2 tbsp cookie scoop. Flatten each dough ball slightly. Place a frozen cheesecake ball in the center, then fold the cookie dough around it and roll into a ball, ensuring the cheesecake is fully enclosed. Keep cheesecake balls frozen until use.
  10. Bake Cookies: Arrange cookie dough balls on prepared baking sheets, 6 at a time. Bake for 11 to 12 minutes, aiming for around 11 minutes 30 seconds for perfect softness. Immediately after removing from oven, use a large round cookie cutter to gently shape cookies into perfect circles.
  11. Cool Cookies: Let cookies cool on the baking sheet for 15 minutes to set, then transfer to a wire rack to cool completely.
  12. Prepare Spiced Sugar Topping: In a small bowl, mix granulated sugar, cinnamon, nutmeg, and allspice.
  13. Finish Cookies: Once cookies are cool, brush tops with melted salted butter using a pastry brush, then sprinkle generously with spiced sugar mixture. Optionally, gently roll the sides of the cookies in the spiced sugar without breaking them. Serve immediately.

Notes

  • Watch the apple cider reduction closely to avoid burning as it gets very bubbly near the end.
  • If the apple cider reduction is slightly more or less than 2 tbsp, that’s fine—aim for a very thick, sticky consistency.
  • Keep cheesecake balls frozen until just before assembling to avoid melting and easier handling.
  • Using a cookie cutter immediately after baking helps achieve professional, round cookie shapes.
  • Store baked cookies in an airtight container for up to 3 days for best freshness.

Keywords: apple cider cheesecake cookies, fall cookies, spiced cookies, cream cheese filling, autumn dessert

Find it online: https://thehungrymason.com/apple-cider-cheesecake-cookies-recipe/