APPLE CIDER CHEESECAKE COOKIES

Imagine biting into a soft, chewy cookie that perfectly captures the essence of fall – the warm spice of cinnamon, the sweet tang of apple cider, and the creamy richness of cheesecake. Sounds like a dream, right? Well, get ready to make that dream a reality with these incredible Apple Cider Cheesecake Cookies – Fall Favorite! They’re surprisingly easy to make, and I promise, they’ll become your go-to treat for cozy evenings and festive gatherings.

Gathering Your Cozy Ingredients

Before we dive in, let’s make sure we have everything ready. This recipe is all about layering flavors, so each ingredient plays a crucial role.

For the Apple Cider Cookie Dough:

• All-Purpose Flour: 2 1/4 cups (281g)
• Baking Soda: 1 teaspoon
• Salt: 1/2 teaspoon
• Ground Cinnamon: 1 teaspoon
• Ground Nutmeg: 1/4 teaspoon
• Unsalted Butter: 1/2 cup (1 stick), softened
• Brown Sugar: 1/2 cup, packed
• Granulated Sugar: 1/4 cup
• Egg: 1 large
• Vanilla Extract: 1 teaspoon
• Apple Cider: 1/4 cup

For the Cheesecake Filling:

• Cream Cheese: 4 ounces, softened
• Granulated Sugar: 1/4 cup
• Egg Yolk: 1 large
• Vanilla Extract: 1/2 teaspoon

Optional, for Rolling:

• Granulated Sugar: For rolling
• Ground Cinnamon: For rolling

Step-by-Step to Apple Cider Cheesecake Cookie Perfection

Alright, let’s get baking! Don’t worry if you’re a beginner baker; I’ll guide you through every step.

Part 1: Crafting the Apple Cider Cookie Dough

1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures the spices are evenly distributed throughout the dough.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This is where a stand mixer comes in handy, but a hand mixer will work just fine!
3. Beat in the egg and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
5. Stir in the apple cider. The dough will be slightly sticky, and that’s okay!
6. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much in the oven.

Part 2: Whipping Up the Cheesecake Filling

1. While the dough is chilling, prepare the cheesecake filling. In a small bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
2. Beat in the egg yolk and vanilla extract until well combined.
3. Set aside.

Part 3: Assembling and Baking the Cookies

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine granulated sugar and cinnamon (if using) for rolling.
3. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm.
4. Place a small spoonful (about 1 teaspoon) of the cheesecake filling in the center of the flattened cookie dough.
5. Gently wrap the cookie dough around the cheesecake filling, sealing the edges to create a ball. Roll the ball in the cinnamon-sugar mixture (if using).
6. Place the cookies on the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The Secret to That Irresistible Flavor

What truly elevates these cookies beyond the ordinary? It’s all about the quality of the ingredients and the careful balance of flavors. The reduced apple cider in these Baked Apple Cider Donuts really shines through! The cheesecake filling adds a delightful tang that complements the sweetness of the cookie dough and the warmth of the spices. Don’t skimp on the vanilla extract – it enhances all the other flavors.

Troubleshooting and Tips for Cookie Perfection

Even the best bakers encounter occasional hiccups. Here are some common issues and how to fix them:

• Cookies spreading too much: Make sure your butter is softened, not melted. Also, ensure you chill the dough for the recommended time. If your oven runs hot, try baking at a slightly lower temperature.
• Cheesecake filling leaking out: Be sure to seal the cookie dough completely around the filling. If the filling is too runny, you can add a little more cream cheese.
• Cookies are too dry: Don’t overbake them! They should be lightly golden around the edges but still slightly soft in the center. Also, make sure your flour is measured correctly (spoon and level method).

Variations to Make Them Your Own

The beauty of baking is that you can always put your own spin on a recipe. Here are a few ideas to get you started:

• Add chopped nuts: Stir in 1/2 cup of chopped walnuts or pecans to the cookie dough for added texture and flavor.
• Drizzle with caramel: Once the cookies are cooled, drizzle them with caramel sauce for an extra touch of sweetness. Think of Caramel Apple Cheesecake Dip flavors in cookie form!
• Add a cinnamon glaze: Make a simple glaze by whisking together powdered sugar, milk, and cinnamon. Drizzle over the cooled cookies.
• Spice it up: For a bolder flavor, add a pinch of ground cloves or ginger to the cookie dough.
• Try other fruit flavors: While these are apple cider cookies, you could easily adapt the recipe to use other fruit purees or extracts. Consider using pumpkin puree for something similar to Pumpkin Cheesecake Cookies!

Storing Your Delicious Creations

These Apple Cider Cheesecake Cookies are best enjoyed within a few days of baking. Store them in an airtight container at room temperature. If you want to keep them longer, you can freeze them for up to 2 months. Just be sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.

Why These Cookies Are the Perfect Fall Treat

Beyond their amazing taste, these cookies are simply perfect for fall. The warm spices, the comforting aroma, and the creamy cheesecake filling all evoke feelings of coziness and happiness. They’re perfect for sharing with loved ones, bringing to potlucks, or simply enjoying as a special treat on a chilly autumn evening. Plus, they’re a fun and relatively easy baking project that anyone can tackle. If you love the flavors of apple crisp, you might also enjoy baking Apple Crisp Mini Cheesecakes for a similar fall dessert experience. These Apple Cider Cheesecake Cookies have the same wonderful warm flavors of the similar recipe of Cinnamon Cheesecake Cookies!

Beyond Baking: Apple Cider Season Inspiration

While you’re indulging in the deliciousness of apple cider, why not explore other delightful fall treats? From warm apple cider donuts to comforting pumpkin spice lattes, the possibilities are endless! Embrace the season and let your creativity shine in the kitchen.

A Final Note of Encouragement

So, are you ready to bake up a batch of these amazing Apple Cider Cheesecake Cookies? I know you can do it! Remember to have fun, be patient, and don’t be afraid to experiment. Happy baking, my friend, and enjoy the delicious taste of fall!

Apple Cider Cheesecake Cookies

Amelia Chen-Morrison

These Apple Cider Cheesecake Cookies capture the essence of fall with warm spices, sweet apple cider, and creamy cheesecake filling. They are easy to make and perfect for cozy evenings and festive gatherings, promising a delightful treat that combines the best of cookie and cheesecake flavors.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Total Time 57 minutes mins

Course Dessert, Snack

Cuisine American

Calories 150 kcal

Equipment

• Mixing Bowls (various sizes)
• Whisk
• Stand mixer or hand mixer
• Measuring cups and spoons
• Baking Sheet
• Parchment paper
• Cookie scoop
• Small bowl for rolling
• Wire rack

Ingredients

  

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup apple cider
• 4 ounces cream cheese, softened
• ¼ cup granulated sugar for filling
• 1 large egg yolk
• ½ teaspoon vanilla extract for filling
• Granulated sugar, for rolling optional
• Ground cinnamon, for rolling optional

Instructions

 

• **Part 1: Crafting the Apple Cider Cookie Dough**
• 1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
• 2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using a stand mixer or hand mixer.
• 3. Beat in the egg and vanilla extract until well combined.
• 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
• 5. Stir in the apple cider. The dough will be slightly sticky, and that’s okay!
• 6. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
• **Part 2: Whipping Up the Cheesecake Filling**
• 1. While the dough is chilling, prepare the cheesecake filling. In a small bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
• 2. Beat in the egg yolk and vanilla extract until well combined.
• 3. Set aside.
• **Part 3: Assembling and Baking the Cookies**
• 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• 2. In a small bowl, combine granulated sugar and cinnamon (if using) for rolling.
• 3. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm.
• 4. Place a small spoonful (about 1 teaspoon) of the cheesecake filling in the center of the flattened cookie dough.
• 5. Gently wrap the cookie dough around the cheesecake filling, sealing the edges to create a ball. Roll the ball in the cinnamon-sugar mixture (if using).
• 6. Place the cookies on the prepared baking sheet, leaving about 2 inches between each cookie.
• 7. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
• 8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure your butter and cream cheese are properly softened before mixing. This will help create a smooth and creamy texture. To prevent the cheesecake filling from leaking, ensure the cookie dough is completely sealed around the filling. You can store the baked cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. Consider adding chopped nuts, a caramel drizzle, or a cinnamon glaze for variations.