Ingredients
Scale
- 2 cups apple cider
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 oz cream cheese
- 3 tablespoons granulated sugar (for filling)
- 1/2 teaspoon vanilla (for filling)
- 2 tablespoons apple cider reduction
- 1/4 cup granulated sugar (for topping)
- 1/4 teaspoon ground cinnamon (for topping)
- 1/8 teaspoon ground nutmeg (for topping)
- pinch ground allspice (for topping)
- 1–2 tablespoons salted butter, melted (for topping)
Instructions
- Prepare the apple cider reduction by boiling cider in a saucepan until it thickens to about 1/2 cup (20-30 minutes). Allow to cool.
- Make the cream cheese filling by mixing cold cream cheese, sugar, and vanilla until smooth; set aside.
- For the cookie dough, cream together softened butter and sugars until fluffy. Add egg yolks and vanilla, then gradually mix in flour and spices along with the cooled cider reduction.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop cookie dough onto the sheet, creating an indentation for filling each cookie with cream cheese mixture.
- Bake for about 11 minutes until golden around edges. Cool slightly before brushing with melted butter and sprinkling spiced sugar mix on top.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Chilling your dough for at least 30 minutes will help maintain chewiness. Experiment with different fruit ciders for unique variations.