Apple Cider Cheesecake Cookies
Delightful and soft cookies blended with a rich cheesecake filling infused with apple cider, capturing the essence of fall.
Ingredients
Apple Cider Reduction
- 2 cups apple cider For reducing and infusing flavor.
Cheesecake Filling
- 6 oz cream cheese, cold Use softened for easier mixing.
- 3 tbsp granulated white sugar For sweetness.
- 1/2 tsp vanilla Enhances flavor.
- 2 tbsp apple cider reduction Mixed into the filling.
Cookie Base
- 3/4 cup unsalted butter, softened For a rich, creamy texture.
- 3/4 cup light brown sugar, packed Brings moisture and flavor.
- 1/4 cup granulated white sugar For sweetness.
- 2 large egg yolks At room temperature.
- 2 tsp vanilla Enhances flavor.
- 1 3/4 cups all-purpose flour Spoon and level for accuracy.
- 2 1/2 tsp ground cinnamon For spiciness.
- 1/2 tsp ground nutmeg For warmth.
- 1/4 tsp ground allspice For complexity of flavor.
- 1/2 tsp baking powder Helps cookies rise.
- 1/2 tsp baking soda For leavening.
- 1/2 tsp salt Enhances flavors.
Spiced Sugar
- 1/4 cup granulated white sugar For rolling.
- 1/4 tsp ground cinnamon For extra sweetness.
- 1/8 tsp ground nutmeg For added flavor.
- pinch ground allspice Complements the cookies.
Instructions
Apple Cider Reduction
- In a small saucepan, bring apple cider to a boil.
- Reduce heat and simmer until it thickens to about 1/2 cup, about 15-20 minutes.
- Let it cool.
Cheesecake Filling
- In a bowl, mix cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until smooth.
- Gently fold in 2 tbsp of cooled apple cider reduction. Set aside.
Cookie Mixture
- In a large bowl, cream together softened butter, light brown sugar, and 1/4 cup sugar until light and fluffy.
- Add egg yolks, vanilla, and 2 tbsp apple cider reduction. Mix well.
- In another bowl, combine flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- Gradually add this dry mixture to the wet ingredients and mix until just combined.
Forming Cookies
- Preheat your oven to 350°F (175°C).
- Scoop a tablespoon of cookie dough, flatten it, and place a small dollop of cheesecake filling in the center.
- Fold the dough over the filling and roll it into a ball.
- Roll the ball in the spiced sugar mixture.
- Place on a cookie sheet lined with parchment paper.
- Bake for 12-15 minutes until edges are golden.
- Let cool slightly before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze cookies individually in a freezer-safe container.