These are the best apple cider cheesecake cookies! They are super chewy apple cider cookies stuffed with creamy cheesecake filling, brushed with butter and sprinkled with spiced sugar. They're the perfect fall cookie and every apple cider lover will adore them!
If you're looking for other fall recipes, try my chewy pumpkin cookies, pumpkin cheesecake cookies, brown sugar cookies, cinnamon rolls, apple cider cake, pumpkin cheesecake bars, pumpkin muffins, brown butter caramel cake, pumpkin cupcakes, or pumpkin coffee cake!
Why You'll Love These Apple Cider Cookies
They taste like an apple cider donut- They're full of apple cider flavor, and after baking they are brushed with melted butter and sprinkled with spiced sugar, just like an apple cider doughnut!
They have the best texture- These cookies are super chewy. We'll be reducing the apple cider A LOT, until it's a super sticky, super thick consistency. This will add all the apple cider flavor to the cookies without adding extra moisture. It's what helps the cookies to keep their perfect chewy texture instead of being puffy or cakey.
They have a creamy cheesecake layer- The centers are stuffed full of delicious, sweetened cream cheese. It's the best part about these cookies!
They have the perfect amount of spice. The dough is flavored with the perfect amount of spices and then is sprinkled with spiced sugar after baking. Each bite will taste like fall!
Ingredients for Apple Cider Cheesecake Cookies
- Unsalted Butter- make sure it's softened, room temperature butter
- Light Brown Sugar- we're using mostly brown sugar in the cookie dough to keep these cookies extra chewy
- Granulated White Sugar- used in the dough, cheesecake filling and to make the spiced cinnamon sugar
- Egg Yolks- make sure they're room temperature
- Vanilla Extract- adds a sweet note to the cookie dough
- Fresh Apple Cider- will be reduced to a super, super thick consistency, make sure to use apple cider, not apple juice
- Flour- just the right amount of all purpose flour helps give these cookies their perfect texture
- Ground Spices- a blend of ground cinnamon, nutmeg and allspice is used to bring warm fall flavors to these cookies
- Baking Soda & Baking Powder- equal parts are used to just slightly leaven these cookies
- Salt- brings out all the flavors in these cookies
- Cream Cheese- used to make the delicious cream cheese filling
Step by Step Instructions
Please see the recipe card below for the complete recipe, including measurements and baking time!
STEP ONE: Add the apple cider to a medium saucepan. Bring it to a simmer over medium low heat and then let it simmer until it is reduced to 2 tablespoon (30 ml). Once the cider is simmering, it takes my stovetop 25-38 minutes, but it could take longer, or less time, depending on the stove. The apple cider will be very, very thick. Be sure to really watch it for the last 5 minutes, as it will get very bubbly right towards the end of reduction time. You’ll want to stir it at the end to make sure you haven’t over reduced it. Check you have 2 tablespoon at 25 minutes, and add more time as necessary. An easy way to do this is pour it into a ¼ cup measuring cup and make sure it is half full, instead of trying to mess with a measuring spoon.
Keep in mind that the cider will be simmering for 25-38 minutes, not that the total time will only take 25 minutes. It will take some time to get the cider to simmer, then start a timer for 25 minutes once it has started simmering. It could take a total of an hour from start to finish depending on your stovetop. All stoves are different, so you’ll want to watch the cider closely and just make sure you get it down to 2 tbsp. And if it’s a little over 2 tablespoon that’s okay, it doesn’t need to be exact, we’re just looking for a very thick apple cider reduction that is close to half of a ¼ measuring cup. Let the reduction cool. It will get pretty hard and very sticky once it’s cool. Don’t worry though, it will blend into the butter mixture. This is the most important step of the cookies, which is why I'm sharing so much information on how to do this!
STEP TWO: Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake filling into 16, 2 teaspoon portions onto a small parchment paper lined baking sheet. Freeze the cheesecake balls until they are frozen and very firm.
STEP THREE: In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda, baking powder and salt. Then set aside the flour mixture.
STEP FOUR: In a large bowl cream the softened butter, brown sugar and white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
STEP FIVE: Add in the egg yolks, vanilla and reduced apple cider and mix on medium speed until pale and fluffy and the cider has incorporated into the mixture, 3-5 minutes. You will really have to scrape the reduced cider out with a a spoon as it will be hard and sticky once it's cooled. It is okay if there are little chunks of apple cider reduction still visible in the butter mixture, just as long as the majority of it has been mixed in. You may also need to use a rubber spatula in the beginning to smoosh the cider reduction into the butter, then mix it in with the electric mixer.
STEP SIX: Add the dry ingredients to the wet ingredients, and combine on low speed just until combined.
STEP SEVEN: Cover the bowl with plastic wrap and let it chill in the fridge for 15-20 minutes so that it's easier to work with.
STEP SEVEN: Scoop the dough into 16 portions with a 1 ½ tablespoon cookie scoop. Slightly flatten out each cookie dough ball, then place the frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough.
STEP EIGHT: Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time. Let the cookies cool for 15 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely.
(When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape.)
STEP NINE: In a small bowl, mix together the granulated sugar, cinnamon, nutmeg and allspice. When the cookies are cool, use a pastry brush to brush the tops with melted butter and sprinkle the spiced sugar over them. You can also gently roll each side of the cookies in the spiced sugar, being careful not to break them as they are soft cookies.
FAQs
Do I really have to reduce the cider that much? Yes, yes you do. If not, too much moisture will be added to the dough and you'll end up with cakey, puffy cookies. Also, if you don't reduce it, the cookies won't have a strong apple cider flavor!
Can I skip the cheesecake part? Sure! If you want to make just regular apple cider cookies, you don't have to include the cheesecake. I would reduce the baking time to 9-10 minutes. Still scoot a large circular cookie cutter around them after baking to give them a perfect circular shape!
Can I use apple juice? No, apple juice is not the same as apple cider. I highly recommend using apple cider for perfect apple cider cookies!
How do I store these cookies? Store the cookies in an airtight container for up to three days in the fridge or at room temperature, or freeze them for up to two weeks!
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure to completely freeze the cheesecake balls. This will ensure no cheesecake filling leaks out of the cookies while baking. Keep the cheesecake balls in the freezer just until you're ready to use for each batch of cookies.
Let the cookies cool completely before eating. This will allow the cheesecake filling to firm up and not be runny.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape! You can also use a spoon to smoosh the edges back to the center if they spread too much in the oven.
If you make these cookies please, please leave a star rating! Tag me on Instagram @inbloombakery_ and follow me on Pinterest also for other dessert ideas!
Other Cookie Recipes to Try Next Time
Harry Potter Butterbeer Cookies
📖 Recipe
Apple Cider Cheesecake Cookies
Ingredients
For the Apple Cider Reduction
- 2 cups (480 ml) apple cider
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tablespoon ((38 g) granulated white sugar
- ½ teaspoon vanilla
For the Apple Cider Cookies
- 1 ¾ cups (218 g) all-purpose flour, spooned and leveled
- 2 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ tsp baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 2 teaspoon vanilla
- 2 tablespoon (30 ml) apple cider reduction from above
For the Spiced Sugar
- ¼ cup (50 g) granulated white sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- pinch ground allspice
- 1-2 tablespoon (14-28 g) salted butter, melted
Instructions
For the Apple Cider Reduction
- Add the apple cider to a medium saucepan. Bring it to a simmer over medium low heat and then let simmer until it is reduced to 2 tablespoon (30 ml). Once the cider is simmering, it takes my stovetop 25-38 minutes, but it could take longer, or less time, depending on the stove. The apple cider will be very, very thick. Be sure to really watch it for the last 5 minutes, as it will get very bubbly right towards the end of reduction time. You’ll want to stir it with a rubber spatula at the end to make sure you haven’t over reduced it. (See photos in the blog post.)Check you have 2 tablespoon at 25 minutes, and add more time as necessary. An easy way to do this is pour it into a ¼ cup measuring cup and make sure it is half full, instead of trying to mess with a measuring spoon.Keep in mind that the cider will be simmering for 25-38 minutes, not that the total time will only take 25 minutes. It will take some time to get the cider to simmer, then start a timer for 25 minutes once it has started simmering. It could take a total of an hour from start to finish depending on your stovetop. All stoves are different, so you’ll want to watch the cider closely and just make sure you get it down to 2 tbsp. And if it’s a little over 2 tablespoon that’s okay, it doesn’t need to be exact, we’re just looking for a very, very thick apple cider reduction that is close to half of a ¼ measuring cup. Let the reduction cool. It will get pretty hard and very sticky once it’s cool. Don’t worry though, it will blend into the butter mixture. This is the most important step of the cookies, which is why I'm sharing so much information on how to do this!2 cups (480 ml) apple cider
For the Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.6 oz (170 g) cream cheese, cold, 3 tablespoon ((38 g) granulated white sugar, ½ teaspoon vanilla
- Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.
- Pop the cheesecake balls into the freezer until they are frozen and very firm.
For the Apple Cider Cookies
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda, baking powder and salt. Then set aside the flour mixture.1 ¾ cups (218 g) all-purpose flour, spooned and leveled, 2 ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream the softened butter, brown sugar and white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks, vanilla and reduced apple cider and mix on medium speed until pale and fluffy and the cider has incorporated into the mixture, 3-5 minutes. You will really have to scrape the reduced cider out with a a spoon as it will be hard and sticky once it's cooled. It is okay if there are little chunks of apple cider reduction still visible in the butter mixture, just as long as the majority of it has been mixed in. You may also need to use a rubber spatula in the beginning to smoosh the cider reduction into the butter, then mix it in with the electric mixer.2 egg yolks, at room temperature, 2 teaspoon vanilla, 2 tablespoon (30 ml) apple cider reduction from above
- Add the dry ingredients to the wet ingredients, and combine on low speed just until combined.
- Cover the bowl with plastic wrap and let the dough chill in the fridge for 15-20 minutes so that it's easier to work with.
- Scoop the dough into 16 portions with a 1 ½ tablespoon cookie scoop. Slightly flatten out each cookie dough ball, then place the frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
- Transfer the cookie dough balls to a prepared baking sheet. Bake 6 cookies at a time for 11-12 minutes. (I think 11 minutes 30 seconds is perfect.)When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape.
- Let the cookies cool for 15 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely.
For The Spiced Sugar
- In a small bowl, mix together the granulated sugar, cinnamon, nutmeg and allspice.¼ cup (50 g) granulated white sugar, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, pinch ground allspice
- When the cookies are cool, use a pastry brush to brush the tops with melted butter, then sprinkle the spiced sugar over them. You can also gently roll each side of the cookies in the spiced sugar, being careful not to break them as they are soft cookies. Then, serve!1-2 tablespoon (14-28 g) salted butter, melted
Hey there, I'm wondering if the butter on top at the end would moisten a crispy texture and would it be worthwhile to roll the dough in the sugar prior to baking like a snickerdoodle?
These are the best cookies I have ever had! They definitely take a lot of work, but they’re so worth it. I’m bringing them to a party tomorrow, and then I’m making another batch for me!
I tried them rolled in sugar instead of brushing them with butter and sugar, but I preferred them with prepared as the recipe instructs. I will be making these so many more times this fall!
If I just want to make some of the apple cider butter to have on hand, how long will it keep?
I'm currently whipping these up for the first time. I'm waiting for my cider to cool to add it into my butter mixture. I was worried to go too long and not have enough so I took it off heat and ended up wirh 1/4 cup liquid. If it doesn't fully set and stays syrupy insted of solid can it still be added and the cookies turn out ok? Thanks in advance. I'm so excited to eat these and make them throughout fall time!
How much vanilla is supposed to be added to the cream cheese filling please? The directions call for vanilla in the filling but the ingredients for the filling don’t list it. Thanks!
Pros: These taste great! The flavours compliment each other incredibly well.
Cons: The actual baking process. The metric units are totally off, and create a batter that is far too buttery and cookies that spread like crazy. I ended up getting burnt cookie brittle, with the cheesecake center falling out of the cookie if you managed to get it off the parchment in one piece.
Also, do not trust the quantity adjustment tool on the website. Do the math yourself - I wanted to double the recipe, but doing it on the website only led to some ingredients being doubled, while others stayed the same. The part about the metric units still applies though, as I did the math myself prior to discovering the adjustment tool. My batter looked just like the pictures until I got to making the actual cookie balls - only then did I realise the butter/wet ingredients were way off.
I really wish I could like this recipe more - but for the amount of work it took just for the measurements themselves to be incredibly inaccurate, this was not a good experience. Please fix your quantity adjustment tool.
These cookies are amazing, and 11:30 is the perfect baking time.
I added 1/2tsp vanilla to the cheesecake and the apple cider reduction took 1.5 hours. Once it had cooled, I could not get it to mix in! It was like mixing rocks. Eventually, I put it back in the microwave for a few seconds and tore it into pieces to mix.
The process was tough but the end result is so worth it.