1. 1. Begin by simmering the apple cider in a small saucepan over medium heat until it’s reduced by half, about 15-20 minutes.

2. 2. In a mixing bowl, beat the cold cream cheese, 1/2 cup granulated sugar, and 1 teaspoon vanilla until the mixture is smooth and creamy. Set this filling aside while you prepare the cookie dough.

3. 3. In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice. In a large bowl, cream the softened butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until light and fluffy. Beat in the egg yolks and 1 teaspoon vanilla extract, then gradually mix the dry ingredients into the butter mixture. Stir in 2 tablespoon of the apple cider reduction to infuse the dough with that signature fall flavor.

4. 4. Cover the dough and chill it for at least 30 minutes. Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop the dough into 1 1/2-inch balls, flatten them slightly, and then add a small dollop of the cheesecake filling to the center, pinching the dough around it to seal.

5. 5. Prepare the spiced sugar by mixing together 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Brush or drizzle melted butter on top of each cookie and sprinkle with the spiced sugar. Bake the cookies for 12-15 minutes, until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.