FALL CHEESECAKE COOKIE BOMBS

Picture this: the crisp autumn air, the scent of cinnamon and apples filling your kitchen, and a plate piled high with the most irresistible cookies you’ve ever tasted. Tired of the same old fall desserts? Get ready, because these Apple Cider Cheesecake Cookies- Fall’s Best Bite! are about to become your new seasonal obsession. I promise, with this recipe, you’ll create cookie magic that will have everyone begging for more!

Gathering Your Golden Ingredients

Before we dive into the deliciousness, let’s make sure we have all our ingredients ready. Don’t worry, most of these are pantry staples, with a few fall-inspired twists!

For the Apple Cider Cookie Dough:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 cup apple cider, reduced to 2 tablespoons (see instructions below)

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

For the Optional Cinnamon-Sugar Coating:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

The Secret Weapon: Reducing the Apple Cider

This is a super important step! Reducing the apple cider concentrates the flavor and prevents the cookies from becoming too thin. Don’t skip it!

How to Reduce Apple Cider:

1. Pour 1/2 cup of apple cider into a small saucepan.
2. Bring to a simmer over medium heat.
3. Continue simmering until the cider has reduced to about 2 tablespoons. This usually takes about 10-15 minutes. Be patient!
4. Remove from heat and let cool completely before using.

Step-by-Step to Cookie Perfection

Alright, let’s get baking! I’ll walk you through each step, so you feel confident creating these amazing cookies.

Making the Apple Cider Cookie Dough:

1. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric 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 reduced apple cider. The dough will be soft.
6. Cover the dough and chill in the refrigerator for at least 30 minutes. This is crucial! Chilling the dough prevents the cookies from spreading too much.

Preparing the Cheesecake Filling:

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

Assembling the Apple Cider Cheesecake Cookies:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a small bowl, combine the granulated sugar and cinnamon for the optional coating.
3. Remove the cookie dough from the refrigerator. Using a cookie scoop or your hands, scoop out about 1 1/2 tablespoons of dough.
4. Flatten the dough slightly in your palm.
5. Spoon about 1 teaspoon of cheesecake filling into the center of the dough.
6. Gently bring the edges of the dough up and around the filling, pinching to seal completely. Roll the cookie gently between your palms to smooth it out.
7. If using the cinnamon-sugar coating, roll the cookie in the mixture until it is evenly coated.
8. Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.

Baking and Cooling:

1. Bake for 10-12 minutes, or until the edges are lightly golden brown.
2. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Troubleshooting Tips for Cookie Success

Sometimes, even with the best recipes, things can go a little sideways. Here are some common issues and how to fix them:

• Cookies are spreading too much: The most likely cause is that the dough wasn’t chilled long enough. Also, make sure your butter isn’t *too* soft. If it’s melted at all, the cookies will spread. Pop the dough back in the fridge for another 30 minutes.
• Filling is leaking out: Make sure you’ve sealed the edges of the dough completely around the filling. If a little filling leaks out, don’t worry too much! It’ll still taste amazing.
• Cookies are too dry: Be careful not to overbake them. They should be lightly golden brown around the edges but still slightly soft in the center.
• Cookies are too cakey: This could be due to overmixing the dough. Mix only until the ingredients are just combined.

Variations to Make These Cookies Your Own

This recipe is fantastic as is, but feel free to get creative! Here are a few ideas to spark your imagination:

• Add chopped nuts: Mix chopped pecans, walnuts, or almonds into the cookie dough for added texture and flavor.
• Include caramel bits: Swirl caramel bits into the cream cheese mixture before baking for a CARAMEL APPLE CHEESECAKE inspired cookie.
• Drizzle with glaze: After the cookies have cooled, drizzle them with a simple powdered sugar glaze flavored with apple cider or vanilla extract.
• Spice it up!: Add a pinch of ground cloves or ginger to the cookie dough for an extra layer of warmth.

Storing Your Apple Cider Cheesecake Cookies

These cookies are best enjoyed within 2-3 days. Store them in an airtight container at room temperature. For longer storage, you can freeze them for up to 2 months. Thaw them completely before serving.

More Fall Baking Inspiration

If you’re loving the fall flavors, be sure to check out some of my other favorite recipes! For a different take on cheesecake, try my APPLE CIDER CHEESECAKE. Or, if you’re craving something a little easier, give the CROCKPOT CARAMEL APPLE MAGIC a try. Those seeking a different cookie experience, might enjoy APPLE CIDER WHOOPIE MAGIC. And for those pumpkin lovers, don’t miss the PUMPKIN CREAM CHEESE COOKIES and the Pumpkin Cheesecake Cookies.

Enjoy Your Fall Baking Adventure!

There you have it – a foolproof recipe for Apple Cider Cheesecake Cookies that will knock your socks off! I hope you enjoy baking these as much as I do. Don’t be afraid to experiment and make them your own. Happy baking, my friend, and may your kitchen always be filled with the sweet smells of fall!

Fall Apple Cider Cheesecake Cookie Bombs

Amelia Chen-Morrison

These apple cider cheesecake cookies are the perfect fall treat. Soft, spiced apple cider cookie dough is filled with a creamy cheesecake center and optionally rolled in cinnamon sugar for a truly irresistible bite. They’re a delightful combination of fall flavors and textures that will impress everyone.

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 200 kcal

Equipment

• Small saucepan
• Medium bowl
• Large bowl
• Electric mixer
• Whisk
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper or silicone baking mats
• Wire rack

Ingredients

  

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup apple cider, reduced to 2 tablespoons
• 8 ounces cream cheese, softened
• ¼ cup granulated sugar for filling
• 1 large egg yolk
• ½ teaspoon vanilla extract for filling
• ¼ cup granulated sugar for coating
• 1 teaspoon ground cinnamon for coating

Instructions

 

• **Reduce the Apple Cider:** Pour 1/2 cup of apple cider into a small saucepan. Bring to a simmer over medium heat. Continue simmering until the cider has reduced to about 2 tablespoons. This usually takes about 10-15 minutes. Remove from heat and let cool completely before using.
• **Make the Apple Cider Cookie Dough:** In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
• In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
• Beat in the egg and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
• Stir in the reduced apple cider. The dough will be soft.
• Cover the dough and chill in the refrigerator for at least 30 minutes.
• **Prepare the Cheesecake Filling:** While the dough is chilling, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Beat in the egg yolk and vanilla extract until well combined. Set aside.
• **Assemble the Cookies:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• In a small bowl, combine the granulated sugar and cinnamon for the optional coating.
• Remove the cookie dough from the refrigerator. Using a cookie scoop or your hands, scoop out about 1 1/2 tablespoons of dough.
• Flatten the dough slightly in your palm.
• Spoon about 1 teaspoon of cheesecake filling into the center of the dough.
• Gently bring the edges of the dough up and around the filling, pinching to seal completely. Roll the cookie gently between your palms to smooth it out.
• If using the cinnamon-sugar coating, roll the cookie in the mixture until it is evenly coated.
• Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
• **Bake and Cool:** Bake for 10-12 minutes, or until the edges are lightly golden brown.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure the butter is softened but not melted. Chilling the dough is essential to prevent excessive spreading. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For a richer flavor, use brown butter in the cookie dough. You can also add chopped pecans or walnuts to the cookie dough for extra texture. If the dough becomes too sticky while assembling, return it to the refrigerator for a few more minutes to firm up.