Hey y'all! If you've ever craved the sweet coziness of autumn in a single bite, these Apple Cider Cheesecake Cookies are about to make your day. Imagine the tang of apple cider swirled into cheesecake-stuffed cookies—soft, creamy, and full of warm spices. They’re perfect for cookie swaps, holiday tables, or just because you need a little treat. Let's get cooking!
Why You'll Love This Apple Cider Cheesecake Cookies Recipe
- Each cookie has a lusciously creamy cheesecake center and a crisp, golden exterior.
- Bursts of real apple cider flavor make these unforgettable and super seasonal.
- Perfect for holidays, potlucks, or family movie night snacks.
- They freeze beautifully, so you can enjoy homemade treats anytime.
- No fancy equipment needed—just simple, delicious comfort food!
Apple Cider Cheesecake Cookies Ingredients
- For the dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ¼ cup apple cider (reduced—see notes)
- 1 teaspoon vanilla extract
- For the cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- For topping:
- ⅓ cup cinnamon sugar
How to Make Apple Cider Cheesecake Cookies
Step 1: Prep the Apple Cider
Pour 1 cup apple cider into a small saucepan and simmer over medium heat, stirring occasionally, until reduced to ¼ cup (takes about 8-10 minutes). Cool completely.
Step 2: Make the Cheesecake Filling
In a medium bowl, beat cream cheese, powdered sugar, and ½ teaspoon vanilla extract until smooth and creamy. Scoop out 20 heaping teaspoons onto a parchment-lined plate and freeze for 30 minutes.
Step 3: Mix the Cookie Dough
Whisk together flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl. In a separate large bowl, beat butter and both sugars until light and fluffy (about 2 minutes). Beat in eggs, one at a time, then add reduced apple cider and vanilla. Gradually mix in dry ingredients until combined. Chill dough for 30 minutes.
Step 4: Assemble the Cookies
Preheat oven to 350°F (175°C). Scoop 2 tablespoon dough per cookie. Flatten slightly, place a frozen cheesecake ball in the center, then wrap to seal. Roll in cinnamon sugar and place on a parchment-lined baking sheet, spacing 3 inches apart.
Step 5: Bake and Cool
Bake for 13-15 minutes, or until edges are golden and centers are set. Cool 5 minutes on the pan, then transfer to a rack.
Apple Cider Cheesecake Cookies Notes
- Reduce your apple cider for the best, concentrated flavor (see more about reducing cider here).
- Chilling both the cream cheese and dough makes stuffing and shaping the cookies much easier and less sticky.
- For a more caramelized cookie, sprinkle with a little extra cinnamon sugar just before baking.
Apple Cider Cheesecake Cookies Variations
- Gluten-free adaptation: Use a 1:1 gluten-free baking flour for the same chewy texture.
- Maple twist: Stir a tablespoon of pure maple syrup into the cream cheese filling for added flavor.
- Apple pie spice: Replace cinnamon with apple pie spice for extra depth.
Required Equipment for Apple Cider Cheesecake Cookies
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Parchment-lined baking sheets
- Small saucepan
- Cookie scoop or tablespoon
Apple Cider Cheesecake Cookies Storage Instructions
Store cookies in an airtight container in the refrigerator for up to 5 days. Freeze tightly wrapped cookies for up to 2 months—just thaw at room temperature for 30 minutes before serving.
Suggested Pairings and Serving Recommendations
Enjoy Apple Cider Cheesecake Cookies with a steaming mug of chai, spiced tea, or hot apple cider. They pair perfectly with homemade apple cider and fresh fruit. You can also serve them with vanilla ice cream or salted caramel sauce for dessert heaven!
Apple Cider Cheesecake Cookies Pro Tips
- Freeze cheesecake filling fully before stuffing so the centers stay creamy, not runny.
- Do not overbake—the cookies will continue to set as they cool (check out cookie baking tips here).
- Let cookies cool at least 20 minutes before eating, allowing centers to settle properly.
Apple Cider Cheesecake Cookies FAQ
- Can I use store-bought apple cider for these cookies?
- Yes, just make sure it's unsweetened so the cookies don’t get overly sweet when reduced.
- What if my cheesecake centers ooze out?
- Make sure you freeze the filling solid and fully enclose it in dough before baking.
- Can I make the dough ahead of time?
- Absolutely! Prepare the dough and filling up to 48 hours in advance and keep them refrigerated until ready to bake.
Prep time: 30 minutes · Cook time: 15 minutes per batch · Total time: about 1 hour 30 minutes including chill time · Yield: approx. 20 cookies
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
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1Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a medium bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and apple cider.
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3In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Gradually add to the wet ingredients, mixing until just combined.
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4In another bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth to make the cheesecake filling.
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5Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheets. Make a small indentation in the center of each with your thumb and fill with a teaspoon of the cream cheese mixture.
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6Bake for 13-15 minutes until the edges are lightly golden. Let cool on baking sheet before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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