Do I really have to reduce the apple cider so much?

Yes — reducing the cider concentrates its flavor and removes excess moisture. If you skip or under-reduce, your dough will be too wet and your cookies may spread or turn cakey.

Can I skip the cheesecake filling and just make apple cider cookies?

Absolutely — if you leave out the filling, you’ll have simpler apple cider cookies. Just bake a little less (9–10 minutes) and you’ll still get that warm, spiced apple flavor.

Can I use apple juice instead of apple cider?

Apple juice is thinner and clearer, so it won’t give the same depth or body. For best results, use real apple cider (unfiltered) and reduce it down.

How should I store or freeze these cookies?

Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to two weeks. Thaw at room temperature or gently warm before serving.

Apple Cider Cheesecake Cookies – 7 Cozy Fall Treats You’ll Love

Name: Apple Cider Cheesecake Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 ½ cups apple cider (to reduce); 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon nutmeg; ½ cup unsalted butter, softened; ¾ cup light brown sugar; ¼ cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 8 ounces cream cheese, softened; ¼ cup powdered sugar; ½ teaspoon vanilla extract; 2 tablespoons melted butter; 2 tablespoons granulated sugar; ½ teaspoon cinnamon

Description

These Apple Cider Cheesecake Cookies combine warm spiced dough and creamy cheesecake centers for the ultimate cozy fall treat. Perfectly chewy, buttery, and infused with real apple cider reduction.

Ingredients

Scale

1 ½ cups apple cider (to reduce)

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

½ cup unsalted butter, softened

¾ cup light brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

8 ounces cream cheese, softened

¼ cup powdered sugar

½ teaspoon vanilla extract

2 tablespoons melted butter

2 tablespoons granulated sugar

½ teaspoon cinnamon

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Instructions

1. Pour the apple cider into a saucepan and simmer until reduced to about ¼ cup. Let it cool.

2. Beat the cream cheese, powdered sugar, and vanilla until smooth. Freeze teaspoon-sized portions for 30 minutes.

3. Whisk the flour, baking powder, baking soda, salt, and spices in a bowl.

4. Cream butter, brown sugar, and sugar until fluffy. Add egg, vanilla, and cooled cider reduction.

5. Gradually mix in dry ingredients until a soft dough forms. Chill for 30 minutes.

6. Preheat oven to 350°F (175°C). Scoop a tablespoon of dough, flatten, place a frozen cheesecake ball in the center, and seal with another piece of dough.

7. Roll in cinnamon sugar and place on parchment-lined sheet. Bake 12–14 minutes until edges are golden.

8. Cool 5 minutes before transferring to a wire rack. Brush tops with melted butter and sprinkle with cinnamon sugar.

Notes

If the dough feels too soft, chill longer before baking.

Freeze cheesecake filling until firm to avoid leaks.

Store cookies in an airtight container at room temperature for 3 days or refrigerate up to 1 week.

Prep Time: PT30M
Cook Time: PT14M
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 17
Sodium: 90
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 28
Fiber: 0.5
Protein: 3
Cholesterol: 30