Information	Details
Preparation Time	45 minutes
Cooking Time	12 minutes
Resting Time	15-20 minutes
Servings	16 cookies
Difficulty Level	Medium
Estimated Cost	$6.00
Whole Sale Price	$12.00
Price per Serving	$0.75
Best Season to Make	Fall
Cuisine Origin	American

Ingredients

For the Apple Cider Reduction:

• 2 cups (480 ml) apple juice or apple cider

For the Cheesecake Filling:

• 6 oz (170 g) cream cheese, cold
• 3 tablespoons (38 g) granulated sugar
• 1/2 teaspoon vanilla extract

For the Apple Cider Cookies:

• 1 3/4 cups (218 g) all-purpose flour
• 2 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice (optional)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 egg yolks, at room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons (30 ml) apple cider reduction

For the Spiced Sugar:

• 1/4 cup (50 g) granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of ground allspice (optional)
• 1-2 tablespoons (14-28 g) melted salted butter

Instructions

Make the Apple Cider Reduction:

1. Pour the apple juice or cider into a medium saucepan. Bring to a simmer over medium-low heat and let it reduce until you have about 2 tablespoons left. This should take about 25-38 minutes. Watch carefully towards the end as it can bubble up quickly and reduce too much. The reduction should be thick and syrupy. Let it cool.

Make the Cheesecake Filling:

1. Line a small baking sheet with parchment paper.
2. In a small bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer on medium-high speed until fluffy and smooth, about 2 minutes.
3. Scoop the mixture into 16 portions using a teaspoon and place them on the prepared baking sheet. Freeze until solid.

Make the Apple Cider Cookies:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer on high speed until light and fluffy, about 2 minutes.
4. Add the egg yolks, vanilla extract, and apple cider reduction. Mix on medium speed until well combined, scraping down the sides of the bowl as needed.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Cover the dough with plastic wrap and refrigerate for 15-20 minutes to make it easier to handle.
7. Using a 1 1/2 tablespoon cookie scoop, divide the dough into 16 portions. Flatten each piece slightly and place a frozen cheesecake filling in the center. Wrap the dough around the filling, making sure it’s completely covered. Roll into a ball.
8. Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11-12 minutes or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.

Make the Spiced Sugar:

1. In a small bowl, mix the granulated sugar, cinnamon, nutmeg, and allspice.
2. Once the cookies are cool, brush the tops with melted butter using a pastry brush. Sprinkle the spiced sugar over the cookies, or gently roll them in the spiced sugar. Serve and enjoy!

Nutritional Table

Component	Amount per Serving (1 cookie)
Calories	220 kcal
Carbohydrates	25 g
Protein	3 g
Total Fat	12 g
Saturated Fat	7 g
Dietary Fiber	1 g
Sugars	15 g
Sodium	120 mg