apple cider cheesecake cookies 🍎✨ recipe: apple cider reduction: 2¼ cups apple cider, reduced to about ⅓ cup cookie dough: 1 cup salted butter, softened (227g) ¾ cup brown sugar (165g) ¼ cup granulated sugar (50g) 1 large egg (50g) 1 tsp vanilla bean paste (5g) 2¾ cups all-purpose flour (330g), spooned & leveled ¾ tsp baking soda (4g) ½ tsp salt (3g) 1½ tsp apple pie spice ¼ cup apple cider reduction (60g) cheesecake filling: 8 oz cream cheese, softened (226g) ¼ cup granulated sugar (50g) 1 tsp vanilla paste remaining apple cider reduction cinnamon sugar coating: ¼ cup granulated sugar (50g) 1 tsp apple pie spice reduce the apple cider over medium-low heat until thick and almost syrupy, leaving about ⅓ cup. let cool completely. measure out ¼ cup for the cookie dough and reserve the rest for the cheesecake filling. mix the cream cheese, sugar & vanilla until smooth. gradually mix in the remaining cider reduction. portion into tbsp dollops and freeze for at least 30 minutes, or until firm enough to handle. ( i used powdered sugar but regular freezes better ) cream the softened butter and both sugars until fluffy. mix in the egg & vanilla. then mix in the ¼ cup cooled apple cider reduction. fold in the flour, baking soda, salt & apple pie spice until just combined scoop the dough into 1/3 cup portions and flatten slightly. place a frozen cheesecake center inside, seal completely and shape into tall, cone-like balls to help the cookies keep their height and layers. mix the coating sugar and apple pie spice, then roll each cookie in it. bake at 375°F, starting around 15 minutes. check for set edges and soft centers(larger cookies may need longer.) let cool on the baking sheet to finish setting. enjoyyy 🍎✨ #applecider #cheesecake #cookies #Recipe #baking — @sugarspiceddreams TikTok