Cream Cheese-Stuffed Apple Cider Cookies

These Cream Cheese-Stuffed Apple Cider Cookies are the perfect fall indulgence — soft, chewy cookies bursting with apple cider flavor and filled with a luscious cream cheese center. I love how the sweet-tart apple flavor pairs beautifully with the tangy cream cheese, creating a cozy, bakery-style treat that feels like autumn in every bite.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite things: apple cider and creamy cheesecake filling. The cookies have a warm spice aroma and a gooey surprise inside that makes them irresistible. They’re perfect for fall gatherings, cookie swaps, or simply enjoying with a mug of hot cider or coffee. Plus, the dough is easy to make, and the result is always impressive — no one can resist that creamy filling hidden in the center.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour
• Instant apple cider drink mix (not sugar-free)
• Baking soda
• Baking powder
• Ground cinnamon
• Salt
• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract

For the cream cheese filling:

• Cream cheese, softened
• Powdered sugar

For coating:

• Cinnamon sugar (a mix of granulated sugar and ground cinnamon)

Directions

1. I start by lining a baking sheet with parchment paper and preheating the oven to 350°F (175°C).
2. In a medium bowl, I whisk together the flour, apple cider mix, baking soda, baking powder, cinnamon, and salt.
3. In a separate bowl, I beat the butter, brown sugar, and granulated sugar until creamy.
4. I add the eggs and vanilla, mixing until smooth.
5. I gradually stir in the dry ingredients until a soft dough forms, then refrigerate it while I make the filling.
6. For the filling, I mix the softened cream cheese with powdered sugar until smooth and slightly thickened.
7. I scoop small spoonfuls of the cream cheese mixture onto a plate and freeze them for about 15 minutes so they firm up.
8. I scoop about 1 ½ tablespoons of cookie dough and flatten it slightly. I place a piece of the chilled cream cheese in the center and fold the dough around it, sealing the edges completely.
9. I roll the dough ball in cinnamon sugar and place it on the prepared baking sheet.
10. I bake the cookies for 12–14 minutes, until golden brown around the edges.
11. I let them cool for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 18–20 cookies. It takes around 25 minutes to prepare and 14 minutes to bake, so I can have a batch ready in under 45 minutes (plus a short chilling time for the filling).

Variations

• I sometimes add a pinch of nutmeg or allspice for extra fall flavor.
• For a caramel twist, I drizzle warm caramel sauce over the cooled cookies.
• I love mixing a few chopped apples or dried apple bits into the dough for extra texture.
• If I want a festive touch, I sprinkle coarse sugar on top before baking.
• For a lighter version, I use reduced-fat cream cheese in the filling.

Storage/Reheating

I store the cookies in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling. Before serving, I like to let them sit at room temperature for about 10 minutes to soften. I can also freeze them (baked or unbaked) for up to 2 months; when ready to eat, I thaw and warm them slightly in the microwave for that fresh-baked taste.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and chill it until I’m ready to bake. It actually makes the dough easier to handle.

How do I keep the cream cheese from leaking out?

I make sure to completely seal the cookie dough around the filling and freeze the cream cheese mixture before stuffing. That helps it stay inside while baking.

Can I use fresh apple cider instead of drink mix?

I recommend using the instant mix for the best flavor concentration, but if I use fresh cider, I reduce it on the stove to make a syrup before adding it to the dough.

Can I skip the cream cheese filling?

Yes, the cookies taste amazing even without the filling — they’ll just be chewy, spiced apple cider cookies.

Can I double the recipe?

Absolutely. I often double the batch since these cookies disappear quickly — they’re that good!

Conclusion

These Cream Cheese-Stuffed Apple Cider Cookies are one of my favorite fall treats. I love the cozy apple spice flavor and the creamy surprise in the center. They’re soft, flavorful, and perfect for sharing during the holiday season or enjoying anytime I crave something warm and comforting. Once I tried them, they became a must-bake in my autumn cookie rotation.

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