(Gluten-Free) Cream Cheese-Stuffed Apple Cider Cookies
Perfectly crisp on the edges, gooey on the inside, and so dreamy for you Fall festivities!
- 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
- Add the apple cider to a saucepan over medium high heat. Cook for 20-30 minutes, until reduced to about 1/3 cup.
- In the bowl of a stand mixer, combine the softened butter, ½ cup granulated cane sugar, and brown sugar. Beat for 2 minutes.
- Add the egg, egg yolk, and vanilla. Beat 1 minute.
- Whisk in the concentrated apple cider.
- 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.
- 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.
- Preheat oven to 350F. Line a large baking pan with parchment paper.
- 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.
- Flatten the cookie dough ball to 1/4” thick.
- 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.
- 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!