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Ingredients
Scale
- 2 cups (480 ml) apple cider
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
- 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
- 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
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
- 2 tbsp (30 ml) apple cider reduction
- 1/4 cup (50 g) granulated white sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch of ground allspice
- 1–2 tbsp (14–28 g) salted butter, melted
Instructions
- Prepare the apple cider reduction by simmering apple cider until reduced to about 2 tbsp.
- Combine cream cheese, sugar, and vanilla, beat until fluffy, scoop onto a baking sheet, and freeze.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Whisk dry ingredients in one bowl; cream butter and sugars in another until fluffy, then add yolks, vanilla, and cider reduction.
- Combine dry and wet mixtures, chill dough for easier handling.
- Portion dough, flatten, add cheesecake filling, wrap, and shape into balls.
- Bake for 11-12 minutes, then cool before transferring to a wire rack.
- Mix spiced sugar, brush cookies with melted butter, and sprinkle on top.
Notes
Ensure the apple cider is fully reduced for optimal flavor concentration.
Keep cheesecake balls frozen until assembly for the best texture.
Avoid overbaking to maintain the cookies’ soft and chewy consistency.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 30