Ingredients
Cookie Dough:
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2 cups apple cider (reduced to 2 tbsp)
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1 3/4 cups all-purpose flour
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2 1/2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground allspice
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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3/4 cup unsalted butter, softened
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3/4 cup light brown sugar
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1/4 cup granulated white sugar
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2 egg yolks, room temperature
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2 tsp Vanilla Extract (Alcohol-Free)
Cheesecake Filling:
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6 oz cream cheese, cold
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3 tbsp granulated white sugar
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1/2 tsp Vanilla Extract (Alcohol-Free)
Topping:
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1/4 cup granulated white sugar
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1/4 tsp cinnamon
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1/8 tsp nutmeg
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Pinch allspice
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1–2 tbsp salted butter, melted
Instructions
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Pour apple cider into a saucepan and simmer until thick and reduced to about 2 tablespoons, then cool completely.
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Mix cold cream cheese with sugar and Vanilla Extract (Alcohol-Free) until smooth. Scoop teaspoon portions onto parchment, and freeze until firm.
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Whisk flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
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Beat butter with brown sugar and granulated sugar until fluffy.
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Add egg yolks and Vanilla Extract (Alcohol-Free), then mix in cooled apple cider reduction.
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Stir in dry ingredients until dough forms, then chill for at least 30 minutes.
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Scoop dough, flatten, place frozen cheesecake filling inside, wrap dough around it, and roll smooth.
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Place on a lined tray and bake at 350°F (175°C) for 10–11 minutes, until edges set and centers look slightly soft.
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Brush warm cookies with melted butter and coat with spiced sugar mixture.
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Cool fully or serve warm for a gooey center.
Notes
For thicker cookies, chill dough longer. Additionally, ensure filling stays frozen before shaping. Because warm filling melts too fast, freezing prevents leakage.
- Prep Time: 150 minutes
- Cook Time: 11 minutes