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Apple Cider Cheesecake Cookies Recipe

Apple Cider Cheesecake Cookies Recipe
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★★★★★

5.2 from 17 reviews

Delight in the warm, cozy flavors of Apple Cider Cheesecake Cookies, featuring a spiced apple cider-infused dough that encases a creamy frozen cheesecake center. Finished with a buttery spiced sugar coating, these unique cookies beautifully combine autumnal spices and rich cream cheese for a soft, flavorful treat perfect for any season.

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 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

  1. Make the Apple Cider Reduction: Pour the apple cider into a medium saucepan and bring to a simmer over medium-low heat. Let it gently simmer for 25-38 minutes until reduced to about 2 tablespoons (30 ml). Stir occasionally with a rubber spatula, especially in the last 5 minutes as it thickens and becomes very bubbly. Pour into a 1/4 cup measuring cup to confirm the volume. Allow the thickened reduction to cool and harden; it will become sticky but will mix into the butter mixture later.
  2. Prepare the Cheesecake Filling: Line a small baking sheet with parchment paper. In a small bowl, beat the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract with an electric mixer on medium-high speed for about 2 minutes until light and fluffy and sugar dissolves. Portion into sixteen 2-teaspoon dollops on the lined baking sheet. Freeze until the cheesecake balls are very firm.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for baking the cookies.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the 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 1/4 cup granulated white sugar until fluffy, about 2 minutes.
  6. Add Wet Ingredients: Mix in the egg yolks, 2 teaspoons vanilla extract, and 2 tablespoons cooled apple cider reduction. Use a spoon or spatula to help incorporate the sticky cider pieces, then beat on medium speed for 3-5 minutes until pale and fluffy.
  7. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Avoid overmixing.
  8. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for 15-20 minutes to firm it, making it easier to handle.
  9. Assemble Cookies: Using a 1 1/2 tablespoon cookie scoop, portion the dough into 16 balls. Slightly flatten each ball, place one frozen cheesecake ball in the center, then carefully fold the dough around the cheesecake to fully encase it. Roll into a smooth ball. Keep cheesecake balls frozen until assembling each batch.
  10. Bake the Cookies: Place cookie dough balls on the prepared baking sheets, spacing adequately. Bake 6 cookies at a time for 11-12 minutes, aiming for about 11 minutes 30 seconds. Immediately after removing from oven, use a large, round cookie cutter to gently shape each cookie into a perfect circle.
  11. Cool the Cookies: Let the shaped cookies cool on the baking sheet for 15 minutes. Then transfer them to a wire rack to cool completely.
  12. Prepare the Spiced Sugar: In a small bowl, combine granulated sugar, cinnamon, nutmeg, and allspice.
  13. Apply Finishing Touches: Once cookies are completely cooled, brush the tops lightly with melted salted butter, then sprinkle generously with the spiced sugar mixture. Optionally, gently roll the edges in the spiced sugar for extra flavor, taking care as the cookies are soft. Serve and enjoy!

Notes

  • The apple cider reduction is the key flavor component; watch it closely to avoid burning and ensure it thickens properly.
  • The cheesecake filling needs to be frozen solid to prevent it from leaking during baking.
  • Chilling the dough helps prevent spreading and makes it easier to handle.
  • Using a cookie cutter immediately after baking creates a professional, uniform appearance.
  • These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days at room temperature or frozen for longer storage.
  • Soft chunks of apple cider reduction in the dough add delightful texture and bursts of flavor.

Nutrition

Keywords: apple cider cookies, cheesecake cookies, spiced cookies, fall desserts, cream cheese cookies, homemade cookies

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