Irresistibly Soft Apple Cider Cheesecake Cookies to Savor
Enjoy the delightful Apple Cider Cheesecake Cookies with a creamy center and warm spices, perfect for autumn gatherings.
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Servings: 16 cookies
Calories: 150kcal
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.
Notes
Chill the dough for 15-20 minutes for best texture. Store cookies in an airtight container at room temperature for up to 1 week.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 250IU | Calcium: 15mg | Iron: 0.5mg