(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!
For more A Bright Moment recipes, be sure to follow me on Pinterest, TikTok, and Instagram.
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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
PREP TIME: 10 COOK TIME: 30 TOTAL: 40
INGREDIENTS
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
INSTRUCTIONS
- 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!
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
“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
Did you love this 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 – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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Follow along for more great A Bright Moment recipes.
Just wondering, in the video, the balls are never flattened, but in the instructions it says to flatten them to a quarter inch thick. Do they get baked as round balls or flattened before baking?
Hi Janice! You definitely want to flatten the cream cheese to be 1/8″ thick or thereabouts since it won’t naturally flatten as it cooks. I forgot to do that for the video LOL