Apple Cider Cheesecake Cookies

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 tbsp (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 tbsp at 25 minutes, and add more time as necessary. An easy way to do this is pour it into a 1/4 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 tbsp 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 1/4 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 tbsp ((38 g) granulated white sugar, 1/2 tsp 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 3/4 cups (218 g) all-purpose flour, spooned and leveled, 2 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp 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.
3/4 cup (168 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, packed, 1/4 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 tsp vanilla, 2 tbsp (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 1/2 tbsp 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.
1/4 cup (50 g) granulated white sugar, 1/4 tsp ground cinnamon, 1/8 tsp 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 tbsp (14-28 g) salted butter, melted

Apple Cider Cheesecake Cookies

Ingredients

For the Apple Cider Reduction

For the Cheesecake Filling

For the Apple Cider Cookies

For the Spiced Sugar

Instructions

For the Apple Cider Reduction

For the Cheesecake Filling

For the Apple Cider Cookies

For The Spiced Sugar