Description
Super chewy apple cider cookies stuffed with creamy cheesecake filling, brushed with butter and sprinkled with spiced sugar — the ultimate fall dessert.
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
1/2 tsp vanilla
For the Apple Cider Cookies
1 3/4 cups (218 g) all-purpose flour
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 sugar
2 egg yolks, room temperature
2 tsp vanilla
2 tbsp (30 ml) apple cider reduction
For the Spiced Sugar
1/4 cup (50 g) granulated 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. Simmer apple cider until reduced to 2 tbsp thick syrup.
2. Mix cream cheese, sugar, and vanilla; beat until fluffy and freeze in small portions.
3. Whisk flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a bowl.
4. Cream butter and sugars; add yolks, vanilla, and apple cider reduction, then mix until pale.
5. Combine dry and wet ingredients; chill dough for 15–20 minutes.
6. Wrap dough around frozen cheesecake centers and roll into balls.
7. Bake at 350°F (177°C) for 11–12 minutes until edges are set.
8. Cool cookies 15 minutes; brush with melted butter and coat with spiced sugar.
Notes
Cool cookies completely before coating to avoid melting.
Use fresh apple cider for the richest flavor and aroma.
Store in an airtight container in the refrigerator up to 5 days.
- Prep Time: 2 hours 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 20g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg