Prepare the Apple Cider Reduction: Simmer 2 cups of apple cider over medium-low heat until thick and reduced to 2 tablespoons (25–38 minutes). Let it cool completely.

Make the Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth. Scoop 16 portions (2 teaspoons each) onto a parchment-lined sheet and freeze until firm.

Mix Dry Ingredients: Whisk flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a bowl.

Cream Wet Ingredients: In another bowl, beat butter, brown sugar, and white sugar until fluffy. Add yolks, vanilla, and cooled cider reduction; mix until combined.

Combine Dough: Add dry ingredients to wet and mix just until combined. Chill dough for 20 minutes.

Form Cookies: Flatten dough balls, place frozen cheesecake filling in the center, and roll to enclose completely.

Bake: Arrange six cookies per sheet on parchment and bake at 350°F (175°C) for 11–12 minutes until edges are set.

Shape and Cool: Immediately scoot cookies into perfect rounds using a circular cutter. Cool for 15 minutes, then transfer to a wire rack.

Finish with Spiced Sugar: Mix coating sugars and spices. Brush cooled cookies with melted butter and sprinkle with the mixture. Serve once fully cooled.