There’s something magical about the aroma of baking cookies, especially when they’re filled with the cozy flavors of fall. I remember the first time I tried Apple Cider Cheesecake Cookies at a friend’s gathering. Each bite was a warm hug, blending the tanginess of cream cheese with the sweet and spicy notes of apple cider. It instantly became a staple in my baking repertoire. These cookies are perfect for any occasion, whether you’re celebrating the first days of autumn or just want a sweet treat to enjoy on a quiet evening.
Apple Cider Cheesecake Cookies not only taste amazing, but they also bring a piece of fall into your kitchen. Combining classic flavors and a unique twist, these cookies are sure to impress your family and friends. Plus, they’re simple to make, making them an ideal choice for both novice bakers and seasoned pros alike.
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why make this recipe
You should totally try making Apple Cider Cheesecake Cookies because they’re a delicious way to celebrate the wonderful flavors of fall. The combination of creamy cheesecake and spiced apple cider creates a cookie that’s both comforting and unique. They’re perfect for sharing at parties, cozy gatherings, or even just as a special treat for yourself. With a simple recipe that packs a big flavor punch, you’ll be glad you gave these cookies a try!
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 (for spiced 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: Pour the apple cider into a saucepan and bring it to a boil. Reduce the heat and let it simmer until it thickens and reduces to about 1/2 cup (120 ml). This should take around 20-30 minutes. Let it cool.
For the Cheesecake Filling: In a medium bowl, beat the cold cream cheese with 3 tbsp of granulated sugar and 1/2 tsp of vanilla until smooth. Chill until ready to use.
For the Apple Cider Cookies: In a large bowl, mix the softened butter, light brown sugar, and 1/4 cup granulated sugar until creamy. Add the egg yolks, 2 tsp of vanilla, and 2 tbsp apple cider reduction, mixing well.
In another bowl, whisk together the flour, 2 1/2 tsp cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until combined.
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Using a spoon, scoop a bit of the cookie dough and flatten it slightly. Add a dollop of cheesecake filling in the center and cover it with a bit more cookie dough.
For The Spiced Sugar: In a small bowl, combine the 1/4 cup granulated sugar, 1/4 tsp cinnamon, nutmeg, and a pinch of allspice. Roll the filled cookies in the spiced sugar mixture before placing them on the baking sheet.
Bake the cookies for about 10-12 minutes or until golden around the edges. Let them cool before serving.
tips to make Apple Cider Cheesecake Cookies
- Make sure to chill the cheesecake filling before using it in the cookies; this makes it easier to handle.
- Don’t rush the apple cider reduction—it intensifies the flavor and gives a fantastic richness to the cookies.
- Give the cookies a bit of space on the baking sheet for proper spreading while baking.
how to serve Apple Cider Cheesecake Cookies
These cookies are best served warm or at room temperature. Pair them with a glass of cold apple cider or a cup of hot tea for a delightful treat. They also make a great addition to any dessert platter for gatherings.
how to store Apple Cider Cheesecake Cookies
Keep the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can refrigerate them, but let them come back to room temperature before serving for the best taste.
variation
You can mix things up by adding nuts like chopped pecans or walnuts for a crunchy texture. Another option is to use a flavored cream cheese, like pumpkin spice, to give the cookies a different twist.
PrintApple Cider Cheesecake Cookies
Delicious cookies that combine creamy cheesecake with spiced apple cider for a perfect fall treat.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 1/8 tsp ground nutmeg
- Pinch ground allspice
- 1-2 tbsp (14-28 g) salted butter, melted
Instructions
- For the Apple Cider Reduction: Pour the apple cider into a saucepan and bring it to a boil. Reduce the heat and let it simmer until it thickens and reduces to about 1/2 cup (120 ml), about 20-30 minutes. Let it cool.
- For the Cheesecake Filling: In a medium bowl, beat the cold cream cheese with 3 tbsp of granulated sugar and 1/2 tsp of vanilla until smooth. Chill until ready to use.
- For the Apple Cider Cookies: In a large bowl, mix the softened butter, light brown sugar, and 1/4 cup granulated sugar until creamy. Add the egg yolks, 2 tsp of vanilla, and 2 tbsp apple cider reduction, mixing well.
- In another bowl, whisk together the flour, 2 1/2 tsp cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until combined.
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Using a spoon, scoop a bit of the cookie dough and flatten it slightly. Add a dollop of cheesecake filling in the center and cover it with a bit more cookie dough.
- For The Spiced Sugar: In a small bowl, combine 1/4 cup granulated sugar, 1/4 tsp cinnamon, nutmeg, and a pinch of allspice. Roll the filled cookies in the spiced sugar mixture before placing them on the baking sheet.
- Bake the cookies for about 10-12 minutes or until golden around the edges. Let them cool before serving.
Notes
Chill the cheesecake filling before use for easier handling. Make sure to allow proper space between cookies on the baking sheet for spreading.
FAQs
Q: Can I make these cookies ahead of time?
A: Yes! You can prepare the cookie dough and the cheesecake filling separately in advance. Just assemble and bake when you’re ready.
Q: Can I freeze the leftovers?
A: Absolutely! You can freeze the baked cookies in an airtight container for up to three months. Just thaw them at room temperature when you’re ready to eat.
Q: What if I don’t have apple cider?
A: You can substitute apple cider with apple juice, although the flavor won’t be quite as rich. For more spice, consider adding a bit of extra cinnamon or nutmeg.
