As autumn settles in, the sweet scent of apple cider wafts through the kitchen, wrapping me in a warm embrace. These Apple Cider Cheesecake Cookies are the perfect way to celebrate the season, blending the cozy flavors of fall into a delightful treat. Not only do they boast a unique twist with a creamy cheesecake surprise at their heart, but they also offer the simple joy of baking at home—far better than any fast food run. With their quick prep and delightful combination of spices, these cookies are sure to be a crowd-pleaser at your next gathering. Curious to discover how this delightful recipe unfolds? Let’s get started!
Why are these cookies a must-bake?
Irresistible flavors: The warm spices combined with apple cider create a comforting taste that captures the essence of fall.
Cheesecake surprise: Each bite reveals a creamy cheesecake center, making these cookies truly unique and decadent.
Easy preparation: With straightforward steps, you'll have homemade treats ready without the fuss.
Perfect for gatherings: These cookies are sure to impress friends and family, making them the ideal addition to any occasion.
Baking joy: Experience the satisfaction of crafting a cozy dessert that beats any fast-food option. If you love delicious, homemade desserts, check out more delightful recipes like my Pumpkin Spice Muffins to complement your fall baking!
Apple Cider Cheesecake Cookies Ingredients
• Here’s what you need to create these delightful cookies!
For the Apple Cider Reduction
- Apple cider – This is the star ingredient that gives our cookies a warm, autumn flavor.
For the Cheesecake Filling
- Cream cheese – Make sure it’s cold for easier mixing and fluffiness.
- Granulated white sugar – Sweetens the filling perfectly.
- Vanilla – Adds a lovely aroma and taste to the cheesecake.
For the Cookie Dough
- All-purpose flour – Be sure to spoon and level for accurate measurement.
- Ground cinnamon – This spice creates a cozy, fall flavor in each bite.
- Ground nutmeg – Just a hint enhances the overall taste beautifully.
- Ground allspice – Provides a warm spiciness that pairs well with apple.
- Baking powder – Helps the cookies rise for that soft texture.
- Baking soda – Works with the baking powder for perfect cookie fluffiness.
- Salt – A little balance to bring out all the flavors.
- Unsalted butter – Softened to room temperature for easy mixing and creaminess.
- Light brown sugar – Adds moisture and a deeper flavor.
- Granulated white sugar – Used again to ensure the dough is sweet.
- Egg yolks – They introduce richness to the dough.
- Vanilla – A repeat star ingredient that harmonizes all flavors.
- Apple cider reduction – A small dose intensifies the apple flavor in the dough.
For the Cinnamon Sugar Topping
- Granulated white sugar – Sprinkling on top gives a sweet crunch to the cookies.
- Ground cinnamon – Amplifies the warm flavor profile.
- Ground nutmeg – Complements the sugar and spice mix.
- Ground allspice – Just a pinch adds warmth and depth.
- Salted butter – Melted for brushing onto cookies before they’re coated in the spiced sugar.
With these ingredients, you're all set to create the warm and comforting Apple Cider Cheesecake Cookies that everyone will adore!
Step‑by‑Step Instructions for Apple Cider Cheesecake Cookies
Step 1: Prepare the Apple Cider Reduction
Pour 2 cups of apple cider into a medium saucepan and bring it to a simmer over medium-low heat. Allow the cider to gently simmer until it reduces to just 2 tablespoons, taking about 25-38 minutes. Keep an eye on it to prevent burning, and once reduced, set it aside to cool while you work on the cheesecake filling.
Step 2: Make the Cheesecake Filling
In a small mixing bowl, combine 6 ounces of cold cream cheese, 3 tablespoons of granulated white sugar, and ½ teaspoon of vanilla extract. Using a hand mixer on medium-high speed, beat the mixture until it becomes light and fluffy, about 2 minutes. Once ready, scoop the cheesecake filling into 16 small portions of about 2 teaspoons each on a parchment-lined baking sheet, and place them in the freezer to firm up.
Step 3: Preheat the Oven and Prepare Baking Sheets
While the cheesecake filling firms up, preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper to ensure easy cleanup. This preparation will help you bake your Apple Cider Cheesecake Cookies evenly and prevent sticking.
Step 4: Combine the Dry Ingredients
In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, 2 ½ teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground allspice, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This spice blend sets the cozy flavor profile of your cookies, so make sure they’re well combined before setting the bowl aside.
Step 5: Cream the Butter and Sugars
In a large mixing bowl, beat together ¾ cup of softened unsalted butter, ¾ cup of packed light brown sugar, and ¼ cup of granulated white sugar until the mixture is fluffy and light, about 2 minutes. The butter should be creamy and pale in color, creating the perfect base for your dough.
Step 6: Incorporate Liquid Ingredients
Add 2 room temperature egg yolks, 2 teaspoons of vanilla extract, and the cooled apple cider reduction to the butter-sugar mixture. Beat on medium speed for 3-5 minutes, until the mixture is pale and fluffy. Remember to scrape down the bowl to ensure everything is well incorporated, especially the apple cider reduction.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain that tender cookie texture. Once combined, cover the bowl with plastic wrap and refrigerate the dough for 15-20 minutes, allowing it to firm up slightly.
Step 8: Shape the Cookie Dough
Scoop the chilled dough into 16 portions using a 1 ½ tablespoon cookie scoop. Slightly flatten each dough ball, and place one frozen cheesecake ball in the center before carefully wrapping the dough around it. Roll it into a ball again, ensuring the cheesecake is completely encased to create the Apple Cider Cheesecake Cookies’ delightful surprise.
Step 9: Bake the Cookies
Arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake 6 cookies at a time in the preheated oven for 11-12 minutes, or until they are lightly golden around the edges and puffy. Keep an eye on them to avoid overbaking, as these cookies should stay soft.
Step 10: Cool the Cookies
Once baked, allow the cookies to cool on the baking sheet for 15 minutes. This resting period will help them set before transferring. After cooling, carefully transfer them to a wire rack to cool completely, which allows for faster steam release and better texture.
Step 11: Add the Spiced Sugar Topping
In a small bowl, mix together ¼ cup of granulated sugar, ¼ teaspoon of ground cinnamon, ⅛ teaspoon of ground nutmeg, and a pinch of ground allspice for the topping. Brush the tops of your cooled Apple Cider Cheesecake Cookies with 1-2 tablespoons of melted salted butter, and generously sprinkle the spiced sugar mixture over them for that perfect finishing touch.
How to Store and Freeze Apple Cider Cheesecake Cookies
Room Temperature: Keep your baked cookies in an airtight container at room temperature for up to 1 week to maintain their soft texture.
Fridge: For extended freshness, store the cookies in the refrigerator. They can last up to 2 weeks, but allow them to come to room temperature before enjoying for the best flavor.
Freezer: To freeze, layer the cookies between parchment paper in an airtight container or freezer bag. They will stay fresh for up to 3 months, preserving the delightful cheesecake surprise.
Reheating: When ready to enjoy, simply thaw at room temperature or warm in the microwave for about 10-15 seconds to bring back their delicious softness.
Make Ahead Options
These Apple Cider Cheesecake Cookies are a fantastic choice for meal prep! You can prepare the cheesecake filling and freeze the portions up to 3 days in advance. Simply mix the cream cheese, sugar, and vanilla, then scoop the filling into small balls and freeze until firm. Additionally, the cookie dough can be made ahead of time and refrigerated for up to 24 hours. When you're ready to bake, just shape the dough around the frozen cheesecake balls and bake as directed. This way, you'll have freshly baked cookies on demand while saving valuable time during hectic days, ensuring they are just as delicious as when made fresh!
What to Serve with Apple Cider Cheesecake Cookies
Soft, fluffy, and bursting with the essence of fall, these cookies can be the sweet centerpiece of a cozy gathering.
- Cider-Infused Hot Chocolate: A rich, decadent drink that complements the apple flavor while keeping your taste buds warm and content.
- Vanilla Ice Cream: The creamy sweetness balances the spiced cookies and provides a delightful contrast in temperature. Picture each warm cookie melting a scoop just slightly.
- Spiced Chai Tea: The aromatic spices in chai work harmoniously with the cinnamon and nutmeg in the cookies, enhancing that cozy, autumnal experience.
- Caramel Dip: A drizzle of buttery caramel sauce adds a luscious touch to the cookies, perfect for dipping and savoring every bite.
- Fresh Fruit Salad: Bright, fresh flavors of seasonal fruits like pears and pomegranates create a refreshing side that cuts through the cookie's richness.
- Pumpkin Spice Latte: This popular autumn beverage complements the warm spices of the cookies, turning any gathering into a festive occasion.
- Maple Glazed Pecans: Crunchy pecans drizzled with maple syrup offer a sweet and nutty element that pairs beautifully with the soft cookies.
- Cheese Board: A selection of sharp cheeses balances the sweetness of the cookies, creating an unexpected and delightful flavor profile with each bite.
Apple Cider Cheesecake Cookies: Delicious Variations
Feel free to explore these creative twists to make the Apple Cider Cheesecake Cookies uniquely yours!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these delicious cookies suitable for gluten-sensitive friends.
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Vegan: Use dairy-free cream cheese and replace egg yolks with flaxseed meal mixed with water for a plant-based version. They’ll be just as delightful!
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Spiced Up: Add a pinch of cayenne pepper to the dough for a surprising hit of warmth that contrasts beautifully with the sweetness.
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Nutty Crunch: Stir in chopped pecans or walnuts into the cookie dough to add a delightful texture contrast and nutty flavor.
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Different Fillings: Swap the cheesecake filling for a rich caramel or chocolate ganache for an indulgent variation that’s also sure to impress!
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Maple Twist: Replace granulated sugar in the cookie dough with pure maple syrup to infuse your cookies with irresistible depth and sweetness.
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Citrus Zing: Add the zest of one orange or lemon to the dough for a refreshing citrus kick; it pairs beautifully with the spices.
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Mini Bites: Shape the dough into smaller, bite-sized cookies to create delightful poppable treats perfect for a gathering or snack.
If you want more ways to delight your taste buds, consider making my Pumpkin Spice Muffins to add an extra layer to your fall baking!
Expert Tips for Apple Cider Cheesecake Cookies
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Chill the Dough: Allowing the dough to chill for 15-20 minutes helps maintain the cookie's shape and ensures a perfectly soft texture when baked.
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Freeze the Cheesecake Filling: Make sure you freeze the cheesecake filling until firm. This prevents it from melting completely during baking, creating that delightful surprise center.
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Watch the Bake Time: Keep a close eye on the cookies while they bake. Overbaking can lead to dry cookies, while a shorter baking time will keep them chewy and soft.
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Don’t Skip the Topping: Brushing with melted butter and sprinkling the spiced sugar topping adds an irresistible crunch and extra flavor to your Apple Cider Cheesecake Cookies.
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Storage Tips: Store baked cookies in an airtight container at room temperature for up to a week, or refrigerate for longer freshness—just remember to let them come back to room temperature for the best taste!
Apple Cider Cheesecake Cookies Recipe FAQs
What type of apple cider should I use?
Absolutely! For the best flavor, I recommend using 100% pure apple cider without any added sugars or preservatives. This gives the cookies that rich, authentic apple taste that’s perfect for the autumn season.
How should I store my cookies to keep them fresh?
To maintain the soft texture of your Apple Cider Cheesecake Cookies, keep them in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate them for up to 2 weeks, allowing them to come to room temperature for the best taste.
Can I freeze these cookies?
Yes, you can! To freeze your Apple Cider Cheesecake Cookies, layer them between sheets of parchment paper in an airtight container or freezer bag. They will stay fresh for up to 3 months. When ready to enjoy, simply thaw them at room temperature or warm them in the microwave for about 10-15 seconds.
What if my cookie dough is too sticky?
If you find your dough sticky, this could be due to the warmth of your kitchen or the butter being too soft. I suggest chilling the dough in the refrigerator for an additional 10-15 minutes. This helps it firm up and makes it easier to handle. Also, ensure you are measuring your flour correctly by spooning and leveling it for the perfect consistency.
Can I use gluten-free flour for a gluten-free version?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular all-purpose flour. Just make sure that the blend includes xanthan gum for the best texture. If you're unsure, check the packaging for specific instructions tailored to gluten-free baking.
Are these cookies safe for pets or those with allergies?
It’s best to keep these cookies away from pets, especially due to the presence of ingredients like sugar and butter which aren't ideal for them. For those with allergies, check for any sensitivities to dairy (cream cheese) or eggs, and consider dairy-free alternatives if necessary. Enjoy baking these delicious cookies with extra care for dietary needs!
Irresistibly Soft Apple Cider Cheesecake Cookies to Savor
Equipment
- medium saucepan
- Mixing bowls
- hand mixer
- Parchment Paper
- cookie scoop
- Baking sheets
- wire rack
Ingredients
For the Apple Cider Reduction
- 2 cups apple cider This is the star ingredient that gives our cookies a warm, autumn flavor.
For the Cheesecake Filling
- 6 ounces cream cheese Make sure it’s cold for easier mixing and fluffiness.
- 3 tablespoons granulated white sugar Sweetens the filling perfectly.
- ½ teaspoon vanilla Adds a lovely aroma and taste to the cheesecake.
For the Cookie Dough
- 1 ¾ cups all-purpose flour Be sure to spoon and level for accurate measurement.
- 2 ½ teaspoons ground cinnamon This spice creates a cozy, fall flavor in each bite.
- ½ teaspoon ground nutmeg Just a hint enhances the overall taste beautifully.
- ¼ teaspoon ground allspice Provides a warm spiciness that pairs well with apple.
- ½ teaspoon baking powder Helps the cookies rise for that soft texture.
- ½ teaspoon baking soda Works with the baking powder for perfect cookie fluffiness.
- ½ teaspoon salt A little balance to bring out all the flavors.
- ¾ cup unsalted butter Softened to room temperature for easy mixing and creaminess.
- ¾ cup light brown sugar Adds moisture and a deeper flavor.
- ¼ cup granulated white sugar Used again to ensure the dough is sweet.
- 2 teaspoons vanilla A repeat star ingredient that harmonizes all flavors.
- apple cider reduction apple cider reduction A small dose intensifies the apple flavor in the dough.
For the Cinnamon Sugar Topping
- ¼ cup granulated white sugar Sprinkling on top gives a sweet crunch to the cookies.
- ¼ teaspoon ground cinnamon Amplifies the warm flavor profile.
- ⅛ teaspoon ground nutmeg Complements the sugar and spice mix.
- pinch ground allspice Just a pinch adds warmth and depth.
- 1-2 tablespoons salted butter Melted for brushing onto cookies before they’re coated in the spiced sugar.
Instructions
Step-by-Step Instructions
- Prepare the Apple Cider Reduction: Pour 2 cups of apple cider into a medium saucepan and bring it to a simmer over medium-low heat. Allow the cider to gently simmer until it reduces to just 2 tablespoons, taking about 25-38 minutes. Set aside to cool.
- Make the Cheesecake Filling: In a small mixing bowl, combine 6 ounces of cold cream cheese, 3 tablespoons of granulated white sugar, and ½ teaspoon of vanilla extract. Beat until light and fluffy, about 2 minutes, then scoop into 16 small portions and freeze.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine the Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, 2 ½ teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground allspice, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
- Cream the Butter and Sugars: In a large mixing bowl, beat together ¾ cup of softened unsalted butter, ¾ cup of packed light brown sugar, and ¼ cup of granulated white sugar until fluffy, about 2 minutes.
- Incorporate Liquid Ingredients: Add 2 egg yolks, 2 teaspoons of vanilla extract, and the cooled apple cider reduction to the butter-sugar mixture. Beat on medium speed for 3-5 minutes.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Cover the bowl and refrigerate the dough for 15-20 minutes.
- Shape the Cookie Dough: Scoop the chilled dough into 16 portions using a 1 ½ tablespoon cookie scoop. Flatten each dough ball, place a frozen cheesecake ball in the center, and wrap the dough around it before rolling it into a ball.
- Bake the Cookies: Arrange the cookie dough balls on the prepared baking sheets and bake for 11-12 minutes, or until lightly golden and puffy.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack.
- Add the Spiced Sugar Topping: In a small bowl, mix together ¼ cup of granulated sugar, ¼ teaspoon of ground cinnamon, ⅛ teaspoon of ground nutmeg, and a pinch of ground allspice. Brush the tops with melted salted butter and sprinkle the spiced sugar mixture over them.
