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Apple Cider Cheesecake Cookies

Course Dessert
Prep Time 2 hours 30 minutes
Cook Time 11 minutes
Dough Chill Time 20 minutes
Servings 16 cookies

Ingredients

**For the Apple Cider Reduction**

  • 2 cups apple cider

**For the Cheesecake Filling**

  • 6 oz cream cheese cold
  • 3 tablespoons granulated sugar
  • ½ teaspoon vanilla extract

**For the Apple Cider Cookies**

  • 1 ¾ cups all-purpose flour spooned and leveled
  • 2 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 egg yolks at room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons apple cider reduction

**For the Spiced Sugar**

  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground allspice
  • 1-2 tablespoons salted butter melted

Instructions

**For the Apple Cider Reduction**

  • Add the apple cider to a medium saucepan. Bring to a simmer over medium-low heat and let it reduce until you have 2 tablespoons left. This takes about 25-38 minutes, but watch closely towards the end to avoid burning. Stir with a rubber spatula to ensure it doesn't over-reduce. Let it cool. It will be thick and sticky.

**For the Cheesecake Filling**

  • Line a small baking sheet with parchment paper.
  • In a small bowl, mix the cream cheese, sugar, and vanilla with an electric mixer on medium-high speed until fluffy and smooth, about 2 minutes.
  • Scoop the cheesecake mixture into 16 portions, about 2 teaspoons each, onto the baking sheet. Freeze until firm.

**For the Apple Cider Cookies**

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
  • In a large bowl, cream the softened butter, brown sugar, and white sugar with an electric mixer on high speed until fluffy, about 2 minutes.
  • Add the egg yolks, vanilla, and apple cider reduction. Mix on medium speed until pale and fluffy, about 3-5 minutes. The cider will be sticky, so scrape it out with a spoon.
  • Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Cover and chill the dough in the fridge for 15-20 minutes.
  • Scoop the dough into 16 portions with a 1 ½ tablespoon cookie scoop. Flatten each portion slightly, place a frozen cheesecake ball in the center, and roll the dough around it into a ball. Make sure the cheesecake is fully enclosed.
  • Transfer the cookie dough balls to the prepared baking sheets. Bake 6 cookies at a time for 11-12 minutes.
  • Right out of the oven, use a large round cookie cutter to shape them into perfect circles. Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

**For the Spiced Sugar**

  • In a small bowl, mix together the granulated sugar, cinnamon, nutmeg, and allspice.
  • When the cookies are cool, brush the tops with melted butter, then sprinkle with the spiced sugar. You can also roll the sides of the cookies in the spiced sugar. Serve and enjoy!