When Thanksgiving rolls around, cozy flavors like apple cider and warm spices take center stage. These Apple Cider Cheesecake Cookies are the perfect sweet bite to serve at your holiday table. With a soft cookie base infused with apple cider, a creamy cheesecake filling, and a touch of cinnamon sugar on top, every bite feels like autumn wrapped in a cookie. If you’ve already fallen in love with seasonal treats like Pumpkin Sugar Cookies, then these cookies are about to become your new holiday favorite.
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Why You’ll Love This Recipe
These cookies combine two desserts everyone adores; cookies and cheesecake, into one festive treat. The apple cider brings a tangy sweetness that perfectly complements the creamy filling. Unlike traditional cheesecake, these cookies are bite-sized, portable, and easy to serve to a crowd. They’re ideal for Thanksgiving gatherings when you want to impress without spending hours in the kitchen. Plus, they hold their shape beautifully, making them a great addition to your Thanksgiving dessert spread alongside classics like Salted Maple Pecan Pie Bars.
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Apple Cider Cheesecake Cookies
These Apple Cider Cheesecake Cookies are a festive Thanksgiving treat combining soft apple cider cookies with a creamy cheesecake filling and a cinnamon sugar coating.
- Total Time: 34 minutes
- Yield: 24 cookies 1x
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ cup apple cider, reduced to syrup
For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
Cinnamon sugar for rolling
Instructions
1. Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small dollops onto parchment paper and freeze 30 minutes.
2. Cream butter and sugars until fluffy. Add eggs and vanilla. Mix in flour, baking soda, salt, cinnamon, and reduced apple cider.
3. Scoop cookie dough balls, flatten, and wrap around a frozen cheesecake dollop. Roll in cinnamon sugar.
4. Bake at 350°F for 12–14 minutes, until golden on edges. Cool slightly before serving.
Notes
Make ahead: Freeze unbaked cookie dough balls up to 2 months. Bake straight from frozen.
Add toppings: Try caramel drizzle or crushed graham crackers.
Flavor twist: Swap cider for spiced chai or add nutmeg for warmth.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Ingredients for These Apple Cider Cheesecake Cookies
Here’s what you’ll need to make Apple Cider Cheesecake Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ cup apple cider, reduced to syrup
- Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Cinnamon sugar for rolling
Pro Tip: Reducing the apple cider intensifies the flavor, giving the cookies a true holiday warmth reminiscent of mulled cider served at a Thanksgiving Charcuterie Board.
How to Make It
- Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small dollops onto a parchment-lined tray and freeze for at least 30 minutes.
- Make the dough: Cream butter and sugars until fluffy. Add eggs and vanilla. Stir in flour, baking soda, salt, cinnamon, and reduced apple cider until a soft dough forms.
- Assemble: Scoop dough balls, flatten slightly, and wrap around a frozen cheesecake dollop. Roll in cinnamon sugar.
- Bake: Place on a parchment-lined baking sheet and bake at 350°F for 12–14 minutes, until golden and set at the edges. Cool slightly before serving.
These cookies are best enjoyed warm, when the cheesecake filling is creamy and the apple cider flavors are most fragrant.
Tips and Variations
- Make Ahead: Freeze unbaked cookie dough balls for up to two months. Bake straight from frozen, adding 1–2 extra minutes.
- Add Toppings: Drizzle with caramel sauce for a richer finish or sprinkle crushed graham crackers for extra crunch.
- Flavor Variations: Swap apple cider for spiced chai or add a dash of nutmeg for more depth.
- Cheesecake Twist: Use maple syrup in the cheesecake filling to tie in holiday flavors similar to Salted Maple Pecan Pie Bars.
For a fun Thanksgiving dessert table, mix these cookies with Salted Caramel Chocolate Cookies for a festive cookie platter.
Frequently Asked Questions
Can I use store-bought apple cider?
Yes, just make sure to reduce it on the stove until it thickens. This step is crucial for bold flavor.
How do I store these cookies?
Keep them in an airtight container in the fridge for up to 5 days. Warm them slightly before serving for the best texture.
Can I make them gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend. The texture may be slightly softer but still delicious.
Can I double the recipe for a crowd?
Absolutely! These cookies are perfect for sharing at Thanksgiving gatherings, and doubling the batch works seamlessly.
Last Bite
Apple Cider Cheesecake Cookies bring together the cozy, nostalgic flavors of fall in one irresistible bite. They’re easy to make, filled with creamy goodness, and guaranteed to be a conversation starter at your Thanksgiving table. Whether you’re pairing them with pumpkin desserts or serving them alongside pies, these cookies will add warmth and charm to your holiday spread. With every bite, you’ll taste the heart of Thanksgiving in cookie form.
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