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Apple Cider Cheesecake Cookies are a fall favorite shown in this delicious featured image.

Apple Cider Cheesecake Cookies

Avatar photoAmelia 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.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
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.