Ingredients
Equipment
Method
Preparation
- Pour 2 cups of apple cider into a medium saucepan. Simmer over medium-low heat until reduced to 2 tablespoons, about 25-38 minutes.
- Remove from heat and cool to room temperature.
- In a small mixing bowl, combine cream cheese, granulated sugar, and vanilla. Mix until fluffy.
- Scoop into 16 equal portions and freeze until firm, about 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, soda, and salt.
- In a large bowl, cream together unsalted butter, light brown sugar, and granulated sugar until fluffy.
- Mix in egg yolks, vanilla, and cooled apple cider reduction until pale and fluffy.
- Gradually add dry ingredients to wet ingredients until just combined.
- Chill dough for 15-20 minutes.
- Portion the dough into 16 balls, flatten each, place a cheesecake filling ball, and wrap dough around it.
- Place on baking sheets and bake for 11-12 minutes until edges are golden.
- Shape cookies with a cutter while warm and cool on the rack.
- Mix together spiced sugar ingredients. Brush cookies with melted butter and sprinkle spiced sugar mix.
Nutrition
Notes
Use cold cream cheese for best results. Monitor baking closely to avoid overbaking.