The Best Apple Cider Cheesecake Cookies
These Apple Cider Cheesecake Cookies are the ultimate fall treat—soft and chewy apple cider cookie dough stuffed with a tangy cheesecake filling, brushed with butter, and rolled in spiced sugar. A cozy, show-stopping cookie that’s perfect for autumn baking, holiday gatherings, or any time you crave a sweet apple dessert.
Equipment
- Saucepan For apple cider reduction
- Hand Mixer To whip cheesecake filling and cookie dough
- Mixing bowls Separate bowls for wet and dry ingredients
- baking sheets with parchment For baking cookies
- Wire Rack To cool cookies completely
Ingredients
- 6 oz cream cheese, cold
- 3 tbsp granulated sugar (for filling)
- 1/2 tsp vanilla extract (for filling)
- 2 cups apple cider (for reduction)
- 1 3/4 cups 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 unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large egg yolks, room temperature
- 2 tsp vanilla extract
- 1/4 cup granulated sugar (for topping)
- 1/4 tsp ground cinnamon (for topping)
- 1/8 tsp ground nutmeg (for topping)
- pinch ground allspice (for topping)
- 1-2 tbsp salted butter, melted (for topping)
Instructions
- In a saucepan, simmer 2 cups apple cider until reduced to 2 tbsp (25–35 min). Cool completely.
- Mix cold cream cheese, sugar, and vanilla until fluffy. Scoop into 16 portions and freeze until solid.
- Whisk flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a bowl.
- Cream butter, brown sugar, and sugar until fluffy. Add yolks, vanilla, and cooled cider reduction; beat until pale and fluffy.
- Stir dry mixture into wet until just combined. Chill dough 15–20 minutes.
- Preheat oven to 350°F. Line 2 baking sheets with parchment.
- Flatten dough balls, place frozen cheesecake center inside, and seal completely. Roll into smooth balls.
- Bake for 11 minutes, until edges set. Cool 15 minutes on tray before transferring.
- Brush cooled cookies with melted butter, then coat with spiced sugar topping.
Notes
Don’t skip the apple cider reduction—it’s the secret to getting a deep, authentic apple flavor! Cookies must be refrigerated due to the cream cheese filling. Best served chilled or at room temperature.