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Cheesecake Cookies with Apple Cider Vinegar

30 min


4 persons




0 / 5 (0 votes)


Cheesecake Cookies with Apple Cider Vinegar

This recipe is perfect for any breakfast or afternoon snack. Enjoy your meal!


For the filling:

  • 150 g cream cheese
  • 3 tablespoons sugar

For the crust:

  • 450 ml apple cider vinegar Borges
  • 280 g flour
  • 2 ½ teaspoons cinnamon
  • 2 tablespoons nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons softened butter
  • 100 g brown sugar
  • 50 g white sugar
  • 2 egg yolks at room temperature
  • 2 teaspoons vanilla extract

For the coating:

  • 50 g white sugar
  • ¼ teaspoon cinnamon

Unfiltered Apple Cider Vinegar Bio

Step by step

  1. Step 1

    Preheat the oven to 220 ºC.

  2. Step 2

    In a medium saucepan, simmer the apple cider vinegar over low heat for about 30 minutes. As the reduction starts to bubble, keep stirring constantly so it doesn’t burn and cook until the texture is like honey. Set aside.

  3. Step 3

    Combine the dry ingredients for the crust in a bowl and knead well. Add the vinegar reduction and mix again.

  4. Step 4

    In a bowl, mix the cream cheese and sugar until fully combined.

  5. Step 5

    Form balls with the crust mixture and place a teaspoon of the cream cheese mixture at the centre of each ball. Arrange the balls on a parchment-lined baking sheet and flatten them to form cookie shapes.

  6. Step 6

    Bake for 15 minutes. Let them cool. Meanwhile, mix the sugar and cinnamon on a plate. Coat each cookie in the mixture.

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