Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup apple cider (reduced to 1/4 cup)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Pour the apple cider into a small saucepan over medium heat. Simmer the liquid until it reduces to approximately 1/4 cup. This takes about 15 to 20 minutes. The cider should look like a thick, dark syrup. Let it cool completely before using it in the dough.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Line a small tray with parchment paper. Scoop small teaspoons of the mixture onto the tray, making about 18 dollops. Place the tray in the freezer for at least 30 minutes until the filling is firm and easy to handle.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and the cooled, reduced apple cider syrup. In a separate bowl, whisk together the flour, baking soda, cinnamon, apple pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take about 2 tablespoons of cookie dough and flatten it in your palm. Place a frozen cheesecake dollop in the center and wrap the dough around it, pinching the edges to seal completely. Roll the ball in the cinnamon-sugar topping mixture.
- Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers may still look a bit soft, but they will firm up as they cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
- Cook Time: 42 minutes