Delightful Apple Cider Cheesecake Cookies for Cozy Evenings
These Apple Cider Cheesecake Cookies blend classic flavors with a creamy surprise for a delightful treat.
Equipment
- Medium saucepan
- cookie sheet
- Mixing bowls
- Whisk
- Cookie scoop
- parchment paper
- Oven
- freezer
Ingredients
For the Cookie Dough
- 2 cups apple cider brings a rich, spiced flavor
- ¾ cup unsalted butter softened for best texture
- ¾ cup light brown sugar packed for moisture and caramel flavor
- 3 tablespoon granulated white sugar balances sweetness and enhances browning
- 2 large egg yolks at room temperature for rich flavor
- 2 teaspoon vanilla to enhance flavor profile
- 1 ¾ cups all-purpose flour spooned and leveled for accuracy
- ½ teaspoon baking powder helps cookies rise
- ½ teaspoon baking soda aids in browning
- ½ teaspoon salt enhances flavors and balances sweetness
- 2 ½ teaspoon ground cinnamon adds warmth and spiciness
- ½ teaspoon ground nutmeg for nutty flavor
- ¼ teaspoon ground allspice provides cozy feel
For the Cheesecake Center
- 6 oz cream cheese cold for easy blending
- 2 tablespoon apple cider reduction intensifies apple flavor
- ¼ cup granulated white sugar sweetens cheesecake filling
For the Topping
- ¼ cup granulated white sugar for dusting
- ¼ teaspoon ground cinnamon warm spice element
- ⅛ teaspoon ground nutmeg complements the topping
- pinch ground allspice for finishing touch
- 1-2 tablespoon salted butter melted to adhere topping
Instructions
Step-by-Step Instructions
- Pour 2 cups of apple cider into a medium saucepan and bring it to a simmer over medium-low heat. Reduce to about 2 tablespoons, about 25-38 minutes, then let it cool.
- Line a small cookie sheet with parchment paper. Beat together cold cream cheese, 3 tablespoon granulated sugar, and ½ teaspoon vanilla until fluffy, about 2 minutes. Scoop into 16 portions and freeze until firm, about 30 minutes.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine 1 ¾ cups flour, 2 ½ teaspoon cinnamon, ½ teaspoon nutmeg, baking powder, baking soda, and salt in a bowl; whisk until mixed.
- Cream together softened butter, brown sugar, and ¼ cup granulated sugar until light and fluffy, about 2 minutes.
- Add 2 egg yolks, 2 teaspoon vanilla, and cooled cider reduction to butter-sugar mixture; mix until pale and fluffy, about 3-5 minutes.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Cover the dough with plastic wrap and chill for 15-20 minutes.
- Scoop dough into 16 portions. Flatten each, place a cheesecake ball in the center, and encase completely.
- Transfer dough balls onto lined sheets and bake for 11-12 minutes until edges are golden but centers remain soft.
- Let cookies cool on the sheet for 15 minutes before transferring to a wire rack.
- Mix ¼ cup sugar, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and a pinch of allspice. Brush cooled cookies with melted butter and sprinkle with spiced sugar.
Notes
Chilling the dough is essential for preventing spreading. Ensure cheesecake filling is fully encased to avoid leakage during baking.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg
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