Description
These creamy apple cider cheesecake cookies combine the tang of cheesecake with the spicy sweetness of apple cider, delivering a soft, luscious texture perfect for fall. They are quick to make and ideal for autumn gatherings or cozy treats.
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (110g) packed brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ⅓ cup (80ml) apple cider
- 8 oz (225g) cream cheese, softened
- ⅓ cup (40g) powdered sugar
- ½ tsp vanilla extract (for filling)
- 1 egg yolk
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the cheesecake filling: In a medium bowl, beat 8 oz (225g) softened cream cheese until creamy using an electric mixer. Add ⅓ cup (40g) powdered sugar, ½ tsp vanilla extract, and 1 egg yolk. Beat until smooth and set aside. Chill for 10 minutes if too runny.
- Prepare the cookie dough dry ingredients: In a large bowl, whisk together 2 ½ cups (310g) flour, 1 tsp baking powder, ½ tsp baking soda, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and ½ tsp salt.
- Cream the butter and sugars: In another bowl, beat 1 cup (225g) softened unsalted butter with ¾ cup (150g) granulated sugar and ½ cup (110g) packed brown sugar until light and fluffy, about 2-3 minutes.
- Add wet ingredients to the butter mixture: Beat in 1 large egg and 1 tsp vanilla extract until combined. Then slowly mix in ⅓ cup (80ml) apple cider.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
- Assemble the cookies: Using a cookie scoop or tablespoon, drop half the cookie dough onto the baking sheet in evenly spaced mounds. Spoon about 1 teaspoon of cheesecake filling onto each mound. Top with the remaining cookie dough, gently covering the filling.
- Bake: Place the baking sheet in the preheated oven and bake for 12-14 minutes until edges are set but centers are soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If the cheesecake filling leaks during baking, chill assembled cookies for 10 minutes before baking. Avoid overmixing dough to prevent toughness. Keep butter softened but not melted. Dough can be chilled briefly to prevent spreading. Cookies can be frozen for up to 3 months with parchment paper between layers.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 9
- Carbohydrates: 22
- Protein: 3
Keywords: apple cider cookies, cheesecake cookies, fall dessert, autumn treats, creamy cookies, easy fall dessert