Tangy Apple Cider Cheesecake Cookies: Fall Flavor Bites (Print Version)

Apple Cider Cheesecake Cookies blend spiced cider with creamy cheesecake, creating irresistible fall bites. A personal favorite for autumn gatherings!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cookie Base

01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 large egg, room temperature
05 - 1 teaspoon vanilla extract
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt

→ Cheesecake Filling

12 - 4 ounces (1/2 block) full-fat cream cheese, softened
13 - 1/4 cup powdered sugar
14 - 1 tablespoon reduced apple cider (from below)

→ Apple Cider Glaze

15 - 1 1/2 cups apple cider, for reducing
16 - 2 tablespoons powdered sugar

→ Finishing Touch

17 - Extra pinch of ground cinnamon (optional)
18 - Flaky sea salt (optional)

# Instructions:

01 - First things first, let's get that cider doing its thing. Pour about 1.5 cups of good quality apple cider into a small saucepan. Bring it to a gentle simmer over medium heat, then reduce the heat to low. Let it bubble away, slowly, until it’s thickened into about 1/4 cup of syrupy goodness. This usually takes me about 20-30 minutes, honestly. Keep an eye on it; I once walked away for "just a minute" and came back to a sticky, burnt mess. Don't be like me! It should smell wonderfully concentrated by the end.
02 - While your cider is reducing, grab a large bowl and your softened unsalted butter. Cream it with both the granulated and brown sugars until it's light and fluffy. This is where you get those little pockets of air, so don't rush it! Then, beat in your room-temp egg and vanilla extract. I always sneak a little taste of the batter here – don't tell anyone! In a separate bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing makes tough cookies, and we're going for tender Apple Cider Cheesecake Cookies!
03 - Once your dough is ready, scoop out rounded tablespoons and roll them into balls. I usually use a small cookie scoop for consistency. Place them on a baking sheet lined with parchment paper – essential for easy cleanup and preventing sticking! Now, here’s the fun part: gently press your thumb into the center of each cookie ball to create a little well. This is where our cheesecake filling will go, so make it a good, visible indent. It doesn’t have to be perfect, mine rarely are!
04 - In a medium bowl, beat your softened cream cheese until it's super smooth, no lumps allowed! Then, gradually add the powdered sugar, mixing until it's fully incorporated and creamy. Stir in about a tablespoon of your reduced apple cider. This gives the filling that subtle, tangy apple kick that makes these Apple Cider Cheesecake Cookies so special. Transfer this mixture to a piping bag (or a Ziploc bag with the corner snipped off, like I usually do when I'm feeling lazy).
05 - Pipe a dollop of the cheesecake filling into the thumbprints of your cookie dough balls. Don't overfill, or it'll spill out during baking – I learned that the hard way! Pop your baking sheets into a preheated oven at 375°F (190°C) and bake for about 10-12 minutes. You're looking for lightly golden edges and a set, slightly puffed-up center. The kitchen will smell amazing, honestly, like fall exploded in there!
06 - Once the Apple Cider Cheesecake Cookies are out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While they cool, whisk together the remaining reduced apple cider with a bit more powdered sugar for a thin glaze. Drizzle this over the cooled cookies. A sprinkle of extra cinnamon or a tiny apple slice for garnish? Yes, please! They’ll be soft, tangy, and utterly irresistible. Don't expect them to last long!

# Notes:

01 - Don't over-reduce your apple cider; it'll turn into hard candy instead of a glaze. Keep it syrupy!
02 - Make sure your cream cheese and butter are truly softened for a smooth filling and dough, it makes a huge difference.
03 - Chilling the dough isn't strictly necessary, but it helps prevent spreading if your kitchen is warm.
04 - For an extra touch, dust with a tiny bit of flaky sea salt after glazing; it really makes the flavors pop.

# Equipment Needed:

01 - Saucepan
02 - large mixing bowls
03 - hand mixer or stand mixer
04 - parchment paper
05 - baking sheets
06 - small cookie scoop
07 - piping bag (or Ziploc bag)

# Nutrition (Per Serving):

Calories: 150
Total Fat: 8g
Total Carbohydrate: 18g
Protein: 2g

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