Print

Apple Cider Cheesecake Cookies

freshly baked apple cider cheesecake cookies on modern kitchen counter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy Apple Cider Cheesecake Cookies filled with creamy cheesecake centers and warm fall spices. A cozy dessert that captures the taste of autumn in every bite.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups apple cider (to reduce to 1/4 cup)
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup sugar (for coating)
  • 1 teaspoon cinnamon (for coating)

Instructions

  1. Beat cream cheese, sugar, and vanilla until smooth; freeze small dollops for 30 minutes.
  2. Simmer apple cider until reduced to 1/4 cup; let cool.
  3. Cream butter and sugars; add egg yolks, vanilla, and cooled cider reduction.
  4. Whisk dry ingredients; combine to form dough.
  5. Wrap frozen cheesecake filling inside dough balls; roll in cinnamon sugar.
  6. Chill dough 15 minutes and bake at 350°F for 12–14 minutes until golden.

Notes

  1. Store cookies in an airtight container in the refrigerator for up to 4 days.
  2. Freeze unbaked dough balls for up to 2 months.
  3. Warm cookies slightly before serving for best texture.