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Apple Cider Cheesecake Cookies

Apple Cider Cheesecake Cookies combine spiced apple cider dough with a creamy cheesecake center and a buttery spiced sugar coating. Soft, flavorful, and festive, they’re the perfect fall cookie.
Calories:
Author: Sandra Myers

Ingredients

For the Apple Cider Reduction

  • 2 cups 480 ml apple cider

For the Cheesecake Filling

  • 6 oz 170 g cream cheese, cold
  • 3 tbsp 38 g granulated sugar
  • ½ tsp vanilla

For the Apple Cider Cookies

  • 1 ¾ cups 218 g all-purpose flour, spooned and leveled
  • 2 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup 168 g unsalted butter, softened
  • ¾ cup 165 g light brown sugar, packed
  • ¼ cup 50 g granulated sugar
  • 2 egg yolks room temperature
  • 2 tsp vanilla
  • 2 tbsp 30 ml apple cider reduction

For the Spiced Sugar

  • ¼ cup 50 g granulated sugar
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • Pinch of allspice
  • 1–2 tbsp 14–28 g salted butter, melted

Instructions

  • Simmer 2 cups apple cider until thick and reduced to 2 tbsp, about 25–38 minutes, stirring at the end. Cool completely. Beat cream cheese, sugar, and vanilla until fluffy, scoop into 16 small portions, and freeze until solid.
  • Preheat oven to 350°F (175°C). Whisk flour, spices, baking powder, baking soda, and salt. In another bowl, cream butter with sugars until fluffy, then add egg yolks, vanilla, and cider reduction. Mix in dry ingredients and chill dough briefly.
  • Scoop dough into 16 balls, flatten, place a frozen cheesecake center inside, and seal. Bake 11–12 minutes on parchment-lined sheets, 6 per pan. Cool slightly before transferring to a rack.
  • Mix sugar with spices. Brush cookies with melted butter and coat in spiced sugar before serving.