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


Let’s make (Gluten-Free) Cream Cheese Stuffed Apple Cider Cookies that are perfectly crisp on the edges, gooey on the inside, and so dreamy for you Fall festivities! Using Bob's Red Mill GF 1-to-1 Baking Flour – my go to way to turn any of my favorite baking recipes gluten free 🍏🍎

TIPS on Making the PERFECT Cream Cheese-Stuffed Cookies:

  • Flatten out the cream cheese for each cookie to 1/4" thick discs. When you cover it in the cookie dough, flatten out the finished cookie dough to a 1/2" disc. This ensures that they'll be able to bake evenly and not puff up cake-like.
  • Halfway through baking, use an oven mitt to take out the baking pan and tap 2 times on your stovetop to interrupt the rising process for that crinkly top. Repeat this process once finished baking too!
  • Lastly, bake JUST until set in the center. Be careful not to over bake as the cookies will continue to bake a little on the pan while cooling.

Cook with me! ⬇️

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

(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!

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