Apple Cider Cheesecake Cookies are a delightful treat that combines the flavors of fall in a unique way. These cookies bring together the sweetness of apple cider, the creaminess of cheesecake, and a warm mix of spices. They’re perfect for autumn gatherings, holiday parties, or simply enjoying at home with a warm drink. Plus, who can resist a cookie that tastes like comfort?
how to make Apple Cider Cheesecake Cookies
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
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch ground allspice
- 1-2 tbsp (14-28 g) salted butter, melted
Directions:
For the Apple Cider Reduction:
- In a saucepan, boil the apple cider until it reduces to about 1/2 cup. This usually takes around 15-20 minutes. Let it cool.
For the Cheesecake Filling:
- In a bowl, beat the cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla until smooth. Stir in 2 tbsp of the cooled apple cider reduction. Set aside.
For the Apple Cider Cookies:
- Preheat your oven to 350°F (175°C). In a large bowl, mix together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter, light brown sugar, and 1/4 cup granulated sugar until fluffy. Add in egg yolks and 2 tsp vanilla, mixing well.
- Gradually add the dry ingredients to the butter mixture, stirring until combined. Fold in 2 tbsp of the apple cider reduction.
For The Spiced Sugar:
- In a small bowl, mix together 1/4 cup granulated sugar, 1/4 tsp cinnamon, 1/8 tsp nutmeg, and a pinch of allspice.
Assemble the Cookies:
- Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Place a small dollop of the cheesecake filling in the center and fold the dough over to encase the filling. Roll into a ball then roll in the spiced sugar mixture.
- Place on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the edges are golden. Let cool for a few minutes before transferring to a wire rack.
how to serve Apple Cider Cheesecake Cookies
Enjoy these cookies warm or at room temperature. They pair wonderfully with a cup of coffee, tea, or a glass of milk. For an extra touch, serve them with a drizzle of apple cider reduction on top.
how to store Apple Cider Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them well in plastic wrap and a freezer bag.
tips to make Apple Cider Cheesecake Cookies
- Make sure your cream cheese is cold for the cheesecake filling to keep its shape in the cookies.
- To keep the apple cider reduction from boiling over, watch it closely and stir occasionally.
- You can add more spices or even some chopped nuts for added texture and flavor.
variation
You can replace the apple cider with other fruit juices like pear or cranberry for different flavor profiles. Also, consider adding chocolate chips for a sweeter taste.
FAQs
Can I use store-bought apple cider for this recipe?
Yes, store-bought apple cider works perfectly fine for these cookies.
What can I do if my dough is too sticky?
If your dough is too sticky, chill it in the refrigerator for about 30 minutes. This will make it easier to handle.
How do I know when the cookies are done?
The edges should be set and lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.
Print
Apple Cider Cheesecake Cookies – A Cozy Fall Treat
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Apple Cider Cheesecake Cookies are a cozy fall treat with apple cider, creamy cheesecake filling, and warm spices. Perfect for holiday gatherings, cozy snacks, or enjoying with a warm drink.
Ingredients
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
2 tbsp (30 ml) apple cider reduction
Apple Cider Cookies:
1 3/4 cups (218 g) all-purpose flour
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 apple cider reduction
Spiced Sugar:
1/4 cup (50 g) granulated sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
Pinch allspice
1–2 tbsp (14–28 g) salted butter, melted
Instructions
1. Make Apple Cider Reduction: 1. Pour 2 cups apple cider into a small saucepan. 2. Bring to a boil over medium heat, then reduce to a simmer. 3. Simmer until the liquid reduces to about 1/2 cup, approximately 15-20 minutes. 4. Remove from heat and let cool completely.
2. Prepare Cheesecake Filling: 1. In a medium bowl, beat 6 oz cold cream cheese with 3 tbsp granulated sugar and 1/2 tsp vanilla until smooth. 2. Stir in 2 tbsp cooled apple cider reduction. 3. Set aside in the refrigerator while preparing cookie dough.
3. Make Apple Cider Cookie Dough: 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a large bowl, whisk together 1 3/4 cups flour, 2 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. 3. In another bowl, cream 3/4 cup softened butter, 3/4 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy. 4. Add 2 egg yolks and 2 tsp vanilla, mixing until smooth. 5. Gradually fold dry ingredients into the wet mixture until fully combined. 6. Stir in 2 tbsp apple cider reduction.
4. Prepare Spiced Sugar: 1. In a small bowl, combine 1/4 cup granulated sugar, 1/4 tsp cinnamon, 1/8 tsp nutmeg, and a pinch of allspice. 2. Optionally, stir in 1-2 tbsp melted butter for richer coating.
5. Assemble and Bake Cookies: 1. Scoop 1 tablespoon of cookie dough and flatten slightly. 2. Place a small dollop of cheesecake filling in the center. 3. Fold dough over filling to enclose completely, shaping into a smooth ball. 4. Roll dough ball in spiced sugar mixture until coated. 5. Place cookies on prepared baking sheet, spacing about 2 inches apart. 6. Bake for 12-15 minutes, until edges are lightly golden. 7. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature with coffee, tea, or milk.
Store in an airtight container for up to 1 week, or freeze for up to 3 months.
Tips: Keep cream cheese cold for filling, watch apple cider reduction carefully, optionally add extra spices or chopped nuts.
Variations: Replace apple cider with pear or cranberry juice. Add chocolate chips for extra sweetness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg