Ingredients

2 cups (480 ml) apple cider

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar

1/2 tsp vanilla

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

Scant 1/4 cup (just under 60 ml) apple cider reduction (from above)

1/4 cup (50 g) granulated white sugar (for spiced sugar)

1/4 tsp ground cinnamon (for spiced sugar)

1/8 tsp ground nutmeg (for spiced sugar)

Pinch ground allspice (for spiced sugar)

1-2 tbsp (14-28 g) salted butter, melted (for brushing)

Instructions

Step 1: For the apple cider reduction, pour the 2 cups apple cider into a medium saucepan. Bring to a simmer over medium-low heat and let it reduce until you have just under 1/4 cup (about 60 ml). This takes around 25 minutes once simmering starts but watch carefully in the last 5 minutes to avoid over-reducing. The reduction should have a thick, caramel-like consistency. Allow to cool to room temperature.

Step 2: Prepare the cheesecake filling by mixing the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla in a small bowl. Beat on medium-high speed until fluffy and smooth, about 2 minutes. Portion into sixteen 2-teaspoon balls on parchment-lined cookie sheet and freeze until firm.

Step 3: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 4: In a medium bowl, whisk together the flour, 2 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, baking powder, baking soda, and salt. Set aside.

Step 5: In a large bowl, cream the softened butter with brown sugar and 1/4 cup granulated sugar using an electric mixer on high speed until fluffy, about 2 minutes.

Step 6: Add the egg yolks, 2 teaspoons vanilla, and cooled apple cider reduction to the butter mixture. Mix on medium speed for 3 to 5 minutes until pale and fluffy, scraping the reduction out with a spoon and using a spatula to help incorporate any sticky chunks.

Step 7: Gradually add the dry ingredients to the wet, mixing on low speed just until combined. Cover dough and chill for 30 minutes.

Step 8: Scoop dough into 16 portions (about 1 1/2 tablespoons each). Flatten slightly, place one frozen cheesecake ball in the center, then wrap the dough around the cheesecake completely and roll into a ball. Keep cheesecake balls frozen until ready to use.

Step 9: Place prepared cookie dough balls onto baking sheets (6 per sheet). Bake for 11 to 12 minutes. Immediately after removing from oven, use a large round cookie cutter to gently shape the cookies into perfect circles.

Step 10: Let cookies cool 15 minutes on baking sheet, then transfer to wire racks to cool completely.

Step 11: Mix 1/4 cup granulated sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a pinch of allspice in a small bowl. Brush cooled cookies with melted butter and sprinkle or gently roll the cookies in the spiced sugar. Serve and enjoy!

Tips & Variations

Use cold cream cheese to ensure the cheesecake filling holds its shape during baking.

Watch the apple cider reduction closely near the end to prevent burning or over-reducing.

For a more intense apple flavor, use a spiced or hard apple cider for reduction.

To make smaller cookies, reduce dough and filling portions proportionally and adjust baking time accordingly.

FAQs

Can I make the apple cider reduction ahead of time?

Yes, you can prepare the cider reduction a day or two in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before using.

What if I don’t have all the spices listed?

If you’re missing some spices, cinnamon and nutmeg are the most essential for this recipe. You can omit the allspice or substitute with a pinch of ground cloves or ginger for a different warm note.