Apple Cider Cheesecake Cookies Recipe
- Cook Time: 42 minutes
- Total Time: 42 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pure apple cider (to be reduced)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened (for filling)
- 1/4 cup powdered sugar (for filling)
- 1/2 cup cinnamon sugar (for rolling)
Instructions
- Step 1: Reduce the Apple Cider. Place the apple cider in a small saucepan over medium-high heat. Simmer for about 10-15 minutes until it reduces to approximately 1/4 cup of concentrated syrup. Let it cool completely before using.
- Step 2: Prepare the Cheesecake Filling. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth. Use a teaspoon to drop small dollops (about 24) onto a parchment-lined tray. Place the tray in the freezer for at least 20 minutes to firm up.
- Step 3: Mix the Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and apple pie spice. Set this aside for later.
- Step 4: Cream the Butter and Sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and the cooled apple cider reduction. Mix until well combined.
- Step 5: Combine and Chill. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Wrap the dough and chill it in the refrigerator for 30 minutes to make it easier to handle.
- Step 6: Stuff the Cookies. Preheat your oven to 350°F (175°C). Take a tablespoon of cookie dough, flatten it in your palm, and place a frozen cream cheese dollop in the center. Wrap the dough around the filling and roll it into a ball. Ensure the filling is completely sealed.
- Step 7: Roll and Bake. Roll each ball in the cinnamon sugar mixture and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the pan for 5 minutes before moving to a wire rack.