Description
Super chewy apple cider cookies stuffed with creamy cheesecake filling, brushed with butter and sprinkled with spiced sugar — perfect for fall.
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 white 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 white sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla
- 2 tbsp (30 ml) apple cider reduction from above
- For the Spiced Sugar:
- ¼ cup (50 g) granulated white sugar
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- pinch ground allspice
- 1‑2 tbsp (14‑28 g) salted butter, melted
Instructions
- Add the apple cider to a medium saucepan. Bring to a simmer over medium‑low heat and let simmer until reduced to 2 tablespoons (≈25‑38 minutes depending on stove). Let cool.
- Make the cheesecake filling: in a small bowl beat cold cream cheese, sugar, and vanilla until fluffy (about 2 minutes). Portion into sixteen 2‑teaspoon balls on parchment paper, then freeze until solid.
- Preheat oven to 350°F (≈175°C). Line baking sheets. Whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt; set aside.
- Cream softened butter, brown sugar, and white sugar in large bowl until fluffy (≈2 minutes). Add egg yolks, vanilla, and apple cider reduction; mix until pale and fluffy, scraping to incorporate any sticky bits.
- Add dry ingredients to wet on low speed just until combined. Chill dough in fridge 15‑20 minutes.
- Scoop dough into 16 portions (~1½ tbsp each). Flatten slightly, place a frozen cheesecake ball in center, then wrap dough around so cheesecake is fully enclosed. Roll into balls.
- Bake about 11‑12 minutes, 6 cookies at a time. Immediately after baking, use a round cookie cutter around each to tidy the shape. Let cookies cool 15 minutes on sheet, then transfer to wire rack to cool completely.
- Mix spiced sugar: sugar, cinnamon, nutmeg, allspice. When cookies are cool, brush tops with melted salted butter, then sprinkle spiced sugar over. Optionally roll sides in sugar carefully.
Notes
- You must reduce the apple cider significantly; otherwise too much moisture will make the cookies cakey. :contentReference[oaicite:0]{index=0}
- Cheesecake portions should be frozen until firm so they don’t leak during baking. :contentReference[oaicite:1]{index=1}
- Measure flour properly (spoon into cup rather than scooping) to avoid using too much. Better yet use a scale: 1 cup flour ≈ 125 g. :contentReference[oaicite:2]{index=2}
- Keep dough cold; chilling helps handle the dough & prevents spreading. :contentReference[oaicite:3]{index=3}
- After baking, you can use a cookie cutter or spoon to reshape soft cookies. :contentReference[oaicite:4]{index=4}
- Store in airtight container up to 3 days; freeze for longer. :contentReference[oaicite:5]{index=5}
