Description
Soft, spiced apple cider cookies with a thick vanilla cream-cheese “cheesecake” center and a light cider glaze finish.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg (about 50–55 g)
- 1/4 cup (60 ml) reduced apple cider concentrate*
- 2 1/4 cups (270 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- For the filling:
- 8 oz (226 g) full-fat block cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg yolk (about 18 g), room temperature
- 1/4 cup (30 g) powdered sugar (for thickness)
- Pinch of salt
- For the finish (choose one):
- Cider glaze: 3/4 cup (90 g) powdered sugar, 2–3 tbsp (30–45 ml) reduced apple cider concentrate, 1–2 tsp milk or cream
- or Cinnamon-sugar: 2 tbsp granulated sugar + 1/2 tsp ground cinnamon
Instructions
- Make the filling: In a bowl, beat cream cheese and granulated sugar until smooth. Mix in vanilla and egg yolk. Add powdered sugar and a pinch of salt; stir until thick and cohesive. Cover and refrigerate 15–20 minutes to firm slightly.
- Make the cookie dough: In a separate bowl, cream butter and brown sugar until lighter in color and fluffy (about 1 minute). Beat in egg, then mix in apple cider concentrate.
- Combine dry ingredients: Whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger in another bowl. Add dry ingredients to wet ingredients and mix just until no dry flour remains. Dough should be thick and soft, not crumbly.
- Chill the dough: Cover and refrigerate 20–30 minutes. This helps the dough hold its shape when stuffed.
- Portion and fill: Scoop about 2 tbsp dough per cookie (you should get roughly 16 cookies). Flatten each piece into a thick disk. Spoon a heaping 1 tsp filling into the center (keep it neat). Fold dough over filling and pinch the seam closed. Roll gently into a smooth ball. Place on the prepared baking sheets seam-side down.
- Chill assembled cookies: Refrigerate 10–15 minutes while you preheat.
- Preheat and bake: Heat oven to 350°F (175°C). Bake 10–12 minutes, rotating the pan halfway through. The edges should look set and lightly golden; centers should look puffed and just set (they will finish setting as they cool).
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
- Finish:
- Cider glaze: Whisk powdered sugar with 2 tbsp (30 ml) cider concentrate. Add 1–2 tsp milk/cream as needed to make a thick but pourable glaze. Drizzle over fully cooled cookies.
- Cinnamon-sugar: Mix sugar and cinnamon, then dust cookies while slightly warm (not hot).
Notes
*Apple cider concentrate: If you can’t find it, reduce apple cider to a thick syrup. Simmer 1 1/2 cups (360 ml) apple cider over medium-low until reduced to about 1/4 cup (60 ml). Cool completely before using.
Filling thickness cue: When you stir the filling, it should hold a thick, creamy shape—if it seems runny, refrigerate longer and/or mix in an additional tablespoon (8–10 g) powdered sugar.