Apple Cider Cheesecake Cookies: A Cozy Fall Treat to Savor
Apple Cider Cheesecake Cookies combine the cozy essence of fall with the silky decadence of cheesecake, creating an irresistible treat.
Equipment
- Medium saucepan
- Electric Mixer
- Parchment-lined baking sheet
- cookie scoop
Ingredients
For the Cookies
- 2 cups apple cider adds a deliciously tangy flavor to the cookie base
- ¾ cup unsalted butter softened, for a rich and creamy texture
- ¾ cup light brown sugar packed, lends a deep molasses flavor
- 3 tablespoons granulated white sugar sweetens without overpowering
- 2 egg yolks at room temperature, for richness
- 2 teaspoons vanilla extract for a warm flavor
For the Dry Mix
- 1 ¾ cups all-purpose flour spooned and leveled, for a chewy texture
- 2 ½ teaspoons ground cinnamon gives a cozy fall spice
- ½ teaspoon ground nutmeg adds a warm flavor
- ¼ teaspoon ground allspice for a hint of spice
- ½ teaspoon baking powder helps the cookies rise
- ½ teaspoon baking soda works alongside baking powder
- ½ teaspoon salt enhances flavors
For the Cheesecake Filling
- 6 oz cream cheese cold, for a luscious center
- 3 tablespoons granulated white sugar sweetens the cheesecake filling
- ½ teaspoon vanilla extract adds depth
For the Spiced Sugar Coating
- ¼ cup granulated white sugar for a sweet crunch
- ¼ teaspoon ground cinnamon complements the apple cider flavor
- ⅛ teaspoon ground nutmeg for warmth and spice
- pinch ground allspice to finish the delightful spiced sugar
For Brushing
- 1-2 tablespoons salted butter melted, to brush for richness
Instructions
Step-by-Step Instructions
- Pour the apple cider into a medium saucepan and heat over medium-low. Simmer until it reduces to about 2 tablespoons (30 ml), approximately 25-38 minutes.
- In a small bowl, combine cold cream cheese, granulated sugar, and vanilla extract. Mix on medium-high speed until fluffy, about 2 minutes. Scoop into 16 portions and freeze until firm.
- In a medium bowl, whisk together all-purpose flour, ground cinnamon, nutmeg, allspice, baking powder, baking soda, and salt until evenly mixed.
- Cream together softened unsalted butter, light brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes.
- Mix in egg yolks, vanilla extract, and reduced apple cider until pale and fluffy, about 3-5 minutes.
- Gently combine the dry ingredients with the wet mixture on low speed until just mixed. Chill the dough covered for 15-20 minutes.
- Use a cookie scoop to portion out dough, flatten each ball, and wrap around a frozen cheesecake filling ball.
- Bake on a parchment-lined baking sheet at 350°F (175°C) for 11-12 minutes until edges are golden. Cool on the baking sheet for 15 minutes.
- Mix the ingredients for the spiced sugar coating. Brush cooled cookies with melted butter and sprinkle spiced sugar generously.
Notes
Ensure to simmer the apple cider gently; it should be syrupy and fragrant for the best flavor.
Nutrition
Serving: 1cookieCalories: 190kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg
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