(Gluten-Free) Cream Cheese-Stuffed Apple Cider Cookies

Perfectly crisp on the edges, gooey on the inside, and so dreamy for you Fall festivities!


Servings: 14-16

  • 3 cups Apple Cider
  • 14 tbsp. Softened Unsalted Butter
  • ½ cup + 1/3 cup Granulated Cane Sugar
  • ¾ cup Brown Sugar
  • 1 tsp. Vanilla Extract
  • 1 large Egg
  • 1 Egg Yolk
  • 3 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Ground Cinnamon
  • ½ tsp. Cream of Tartar
  • ¼ tsp. Ground Nutmeg
  • ¼ tsp. Ground All Spice
  • ¼ tsp. Fine Sea Salt
  • 1/8 tsp. Ground Cloves
  • 6 oz. Cream Cheese, softened


  1. Add the apple cider to a saucepan over medium high heat. Cook for 20-30 minutes, until reduced to about 1/3 cup.
  2. In the bowl of a stand mixer, combine the softened butter, ½ cup granulated cane sugar, and brown sugar. Beat for 2 minutes.
  3. Add the egg, egg yolk, and vanilla. Beat 1 minute.
  4. Whisk in the concentrated apple cider.
  5. In a separate bowl, combine the baking flour, baking soda, cream of tartar, ground nutmeg, ground all spice, ground cloves, and fine sea salt. Mix well.
  6. Add the flour mix to the stand mixer bowl. Mix just until combined. Chill the dough in the fridge 30 minutes, or the freezer 10 minutes.
  7. Preheat oven to 350F. Line a large baking pan with parchment paper.
  8. Scoop 3-4 tablespoons dough per cookie. Flatten out the cookie dough to add 1 tablespoon cream cheese in the center then cover with the dough to seal inside. Roll in between the palm of your hands to create a ball-like shape.
  9. Flatten the cookie dough ball to 1/4” thick.
  10. In a small bowl, toss the remaining 1/3 cup granulated cane sugar and ground cinnamon together. Roll the flattened cookie dough ball in the sugar mix. Place on the prepared baking pan.
  11. Bake for 11-13 minutes, until set in the center. Use a large round cookie cutter to help shape the cookies after baking, if needed. Let cool on the pan 10 minutes before removing to cool completely. Enjoy!