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Cider Cheesecake Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/cider-cheesecake-cookies-recipe/