Preparation

• Pour 2 cups of apple cider into a medium saucepan and simmer over medium-low heat until reduced to about 2 tablespoons, about 25-38 minutes. Remove from heat and cool completely.
• In a small mixing bowl, combine cold cream cheese, ½ cup granulated sugar, and 1 teaspoon vanilla extract. Whip until fluffy and smooth. Portion into 16 dollops on a parchment-lined baking sheet and freeze until firm.
• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, baking powder, baking soda, and ½ teaspoon salt.
• In a large mixing bowl, cream together ½ cup softened unsalted butter, ½ cup brown sugar, and ½ cup granulated sugar until light and fluffy. Mix in the egg yolk, cooled apple cider reduction, and 1 teaspoon vanilla extract until combined.
• Gradually add the dry mixture to the wet ingredients, stirring just until combined. Chill the dough in the refrigerator for 15-20 minutes.
• Portion out 16 dough balls, each about 1 ½ tablespoons, flatten each ball, place a frozen cheesecake dollop in the center, then wrap the dough around it to enclose the filling. Roll each cookie into a smooth ball and place back in the freezer.
• Arrange 6 cookies on each prepared baking sheet and bake for 11-12 minutes or until set and lightly golden.
• Press a large round cookie cutter around each cookie for a neat shape and let rest briefly on the baking sheet.
• Cool the cookies on the baking sheet for 15 minutes before transferring to a wire rack.
• Mix ¼ cup granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon allspice in a small bowl. Brush tops of cookies with melted butter and sprinkle the sugar mixture generously over them.
• Serve and enjoy your Apple Cider Cheesecake Cookies!