Description
These Soft Apple Cider Cookies with a Cheesecake Filling are the perfect fall treat that combines the warmth of apple cider, comforting spices, and a creamy cheesecake center. Imagine biting into a soft, spiced cookie and finding a smooth, tangy cheesecake surprise inside. These cookies are a delightful indulgence for any occasion—whether for a cozy family night, a holiday party, or just to enjoy the flavors of fall. Get ready for a taste sensation that will leave everyone asking for the recipe!
Ingredients
For the Apple Cider Reduction:
- 2 cups apple cider (480 ml)
For the Cheesecake Filling:
- 6 oz cream cheese (170 g, cold)
- 3 tbsp granulated sugar (38 g)
- ½ tsp vanilla extract
For the Apple Cider Cookies:
- 1 ¾ cups all-purpose flour (218 g)
- 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 unsalted butter (168 g, softened)
- ¾ cup light brown sugar (165 g, packed)
- ¼ cup granulated sugar (50 g)
- 2 egg yolks (room temperature)
- 2 tsp vanilla extract
- 2 tbsp apple cider reduction (30 ml)
For the Spiced Sugar:
- ¼ cup granulated sugar (50 g)
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- Pinch of ground allspice
- 1–2 tbsp salted butter (14–28 g, melted)
Instructions
- Make the Apple Cider Reduction:
- Pour 2 cups of apple cider into a medium saucepan and bring to a simmer over medium-low heat.
- Let the cider reduce to a thick, syrupy consistency (about 25–38 minutes), stirring frequently during the last 5 minutes to avoid burning.
- Once reduced to 2 tbsp, set it aside to cool.
- Prepare the Cheesecake Filling:
- Line a small baking sheet with parchment paper.
- In a small bowl, beat the cream cheese, sugar, and vanilla until smooth and fluffy.
- Scoop the filling into 16 portions (about 2 tsp each) and freeze until firm.
- Mix the Cookie Dough:
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add egg yolks, vanilla extract, and the cooled apple cider reduction. Mix until well incorporated.
- Gradually mix in the dry ingredients on low speed.
- Cover the dough with plastic wrap and chill in the fridge for 15–20 minutes.
- Assemble the Cookies:
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough into 16 portions using a 1½ tbsp scoop.
- Flatten each dough ball slightly, place a frozen cheesecake ball in the center, and wrap the dough around it. Roll the dough into a smooth ball.
- Bake the Cookies:
- Place the dough balls on the baking sheets, spacing them about 2 inches apart.
- Bake 6 cookies at a time for 11–12 minutes.
- After baking, gently scoot the cookies into a perfect circle using a round cookie cutter.
- Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack.
- Finish with Spiced Sugar:
- In a small bowl, mix the granulated sugar, cinnamon, nutmeg, and allspice.
- Brush the tops of the cooled cookies with melted butter.
- Sprinkle or gently roll the cookies in the spiced sugar for a festive, flavorful finish.
Notes
- Freeze the Cheesecake Filling: Freezing the cheesecake balls before assembly helps keep the filling intact during baking.
- Apple Cider Reduction: Don’t rush the reduction process—it enhances the apple flavor and adds depth to the cookies.
- Chill the Dough: Chilling the dough makes it easier to handle and helps the cookies hold their shape during baking.
- Storage: Store baked cookies in an airtight container in the fridge for up to 4 days. Let them come to room temperature before serving.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American