Cider Cheesecake Cookies Recipe

Introduction

These Cider Cheesecake Cookies combine the warm spices of apple cider with a creamy cheesecake center for a cozy, irresistible treat. Soft, spiced, and filled with a tangy surprise, they’re perfect for autumn gatherings or anytime you want a unique cookie experience.

Ingredients

• 2 cups (480 ml) apple cider
• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla
• 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
• 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 white sugar
• 2 egg yolks, at room temperature
• 2 tsp vanilla
• 2 tbsp (30 ml) apple cider reduction (from above)
• 1/4 cup (50 g) granulated white sugar (for spiced sugar)
• 1/4 tsp ground cinnamon (for spiced sugar)
• 1/8 tsp ground nutmeg (for spiced sugar)
• Pinch ground allspice (for spiced sugar)
• 1-2 tbsp (14-28 g) salted butter, melted (for brushing)

Instructions

1. Step 1: For the apple cider reduction, pour the apple cider into a medium saucepan and bring to a simmer over medium-low heat. Let it simmer until reduced to about 2 tablespoons (30 ml), which takes roughly 25-38 minutes. Watch closely near the end to avoid over-reducing. Remove from heat and let cool; it will thicken and become sticky.
2. Step 2: Prepare the cheesecake filling by mixing cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl. Beat on medium-high with an electric mixer until fluffy and sugar dissolves, about 2 minutes. Scoop into sixteen 2-teaspoon portions onto parchment-lined baking sheet and freeze until firm.
3. Step 3: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, cream softened butter, brown sugar, and 1/4 cup white sugar with an electric mixer on high until fluffy, about 2 minutes.
5. Step 5: Add egg yolks, 2 teaspoons vanilla, and cooled apple cider reduction to the butter mixture. Mix on medium speed for 3-5 minutes until pale and fluffy, scraping any clumps of reduction with a spoon or spatula as needed.
6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Cover the dough and chill in the refrigerator for 15-20 minutes.
7. Step 7: Scoop the dough into sixteen 1 1/2 tablespoon portions. Flatten each slightly, place a frozen cheesecake ball in the center, then encase it completely with the dough and roll into a ball. Keep cheesecake balls frozen until use.
8. Step 8: Place cookie dough balls on prepared baking sheets, six per sheet. Bake for 11-12 minutes until lightly golden. Immediately after removing from the oven, use a large round cookie cutter to gently press the cookies into perfect circles.
9. Step 9: Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
10. Step 10: To make the spiced sugar, combine 1/4 cup granulated sugar, cinnamon, nutmeg, and allspice in a small bowl. Once cookies are cool, brush tops with melted salted butter, then sprinkle or gently roll cookies in the spiced sugar. Serve and enjoy!

Tips & Variations

• Watch the cider reduction carefully near the end to prevent burning—stir frequently once it becomes thick and bubbly.
• Use room temperature egg yolks for better incorporation and fluffiness in the dough.
• For a twist, add chopped nuts to the dough or swap cream cheese for mascarpone in the filling for a richer taste.
• Keep cheesecake balls frozen until wrapping to make handling easier and to prevent melting during assembly.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 1 month; thaw at room temperature before serving. Reheat gently in a low oven if desired, but these cookies are delicious at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or bottled apple cider for this recipe?

Yes, bottled or canned apple cider works well. Just make sure it’s pure apple cider, not apple juice, for the best flavor and natural spices.

Why do I need to reduce the apple cider?

Reducing the cider intensifies its flavor and thickens it so it blends into the dough without adding extra liquid, giving the cookies a deep, spiced apple note without making them soggy.

Cider Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.4 from 102 reviews

These Cider Cheesecake Cookies are a unique and delicious treat combining the warm spices of apple cider reduction with a creamy cheesecake center wrapped in soft, spiced cookie dough. Perfect for fall or any cozy occasion, they feature an apple cider-infused dough with a sweet cheesecake surprise inside, finished with a buttery, spiced sugar coating that adds extra flavor and texture.

• Author: Elena
• Prep Time: 45 minutes (includes chilling and reduction preparation)
• Cook Time: 12 minutes per batch (about 24 minutes total for two batches) plus 25-38 minutes for apple cider reduction
• Total Time: Approximately 1 hour 45 minutes including cooling and preparation
• Yield: 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Apple Cider Reduction

• 2 cups (480 ml) apple cider

Cheesecake Filling

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract

Cookie Dough

• 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
• 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 white sugar
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract
• 2 tbsp (30 ml) apple cider reduction

Spiced Sugar Topping

• 1/4 cup (50 g) granulated white 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. 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 it simmer steadily, without boiling aggressively, until it reduces to about 2 tablespoons (30 ml). This process takes approximately 25-38 minutes once simmering starts but can vary depending on your stove. Stir near the end with a rubber spatula to prevent over-reduction. Allow the thick, sticky reduction to cool completely before use.
2. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until fluffy and smooth, about 2 minutes. Scoop into sixteen 2-teaspoon portions on the prepared sheet, then freeze until firm.
3. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, 2 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, baking powder, baking soda, and salt. Set aside.
5. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown sugar and 1/4 cup granulated sugar on high speed for about 2 minutes until fluffy and well combined.
6. Add Wet Ingredients: Add egg yolks, 2 teaspoons vanilla extract, and 2 tablespoons of the cooled apple cider reduction to the butter mixture. Mix on medium speed for 3-5 minutes until pale, fluffy, and the cider is mostly incorporated. Use a spoon or spatula to help break up any clumps of cider reduction.
7. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the dough tender.
8. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 15-20 minutes to make it easier to handle.
9. Assemble the Cookies: Using a 1 1/2 tablespoon cookie scoop, portion the dough into 16 balls. Slightly flatten each ball, place a frozen cheesecake ball in the center, then wrap the cookie dough around it fully and roll into a smooth ball. Keep the cheesecake balls frozen until ready to assemble each batch.
10. Bake the Cookies: Arrange 6 cookie dough balls per baking sheet. Bake for 11-12 minutes (11 minutes 30 seconds recommended) until the edges are set. Immediately after baking, use a large round cookie cutter to gently shape the cookies into perfect circles.
11. Cool the Cookies: Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
12. Prepare the Spiced Sugar: In a small bowl, combine 1/4 cup granulated sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch of allspice.
13. Finish the Cookies: Brush cooled cookies generously with melted salted butter using a pastry brush. Sprinkle the spiced sugar mixture over the tops, or gently roll the sides of cookies in the sugar for a fully coated, flavorful finish. Serve immediately.

Notes

• The apple cider reduction is critical for flavor; be patient and monitor closely during simmering to avoid burning or over-thickening.
• Keep cheesecake filling balls frozen until assembling to prevent them from melting into the dough prematurely.
• If the cider reduction has small chunks when mixing, it’s fine as long as most has been incorporated.
• Using a cookie cutter on freshly baked cookies helps achieve a uniform, professional appearance.
• The spiced sugar topping enhances flavor and adds a lovely crunch; do not skip this step.
• Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Cider Cheesecake Cookies, apple cider cookies, cheesecake cookies, fall cookies, spiced cookies, holiday dessert