Apple Cider Cheesecake Cookies Recipe
- Cook Time: 42 minutes
- Total Time: 42 minutes
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 10 packets (0.74 oz each) instant apple cider mix
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Additional cinnamon sugar for rolling
Instructions
- Step 1: Prepare the Cheesecake Filling – In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Line a tray with parchment paper. Scoop small teaspoons of the mixture onto the tray, making about 24 small dollops. Place the tray in the freezer for at least 20 minutes to firm up.
- Step 2: Mix the Dry Ingredients – In a large bowl, whisk together the flour, instant apple cider mix, baking soda, baking powder, ground cinnamon, and salt. Ensure the cider powder is evenly distributed through the flour mixture to avoid clumps.
- Step 3: Cream Butter and Sugars – In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes with an electric mixer.
- Step 4: Combine Wet and Dry Ingredients – Add the egg and vanilla extract to the butter mixture and beat until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms. Do not overmix.
- Step 5: Assemble the Cookies – Preheat your oven to 350°F (175°C). Take a tablespoon of cookie dough and flatten it in your palm. Place one frozen cheesecake dollop in the center and wrap the dough around it, pinching the edges to seal it completely. Roll the ball in cinnamon sugar.
- Step 6: Baking – Place the dough balls on a baking sheet lined with parchment paper, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just lightly golden. The centers should still look slightly soft.
- Step 7: Cooling – Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them to a wire rack. This helps the cheesecake center set properly so it doesn’t leak out when you take a bite.