For the Apple Cider Reduction: In a saucepan, boil 2 cups of apple cider until it reduces to 1/2 cup (15-20 minutes). Let it cool before using.
For the Cheesecake Filling: Mix cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla until smooth. Chill in the fridge.
For the Apple Cider Cookies: Preheat oven to 350°F (175°C). In a bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
Cream softened butter, brown sugar, and 1/4 cup granulated sugar until fluffy. Add egg yolks, vanilla, and apple cider reduction to the butter mixture; mix well.
Gradually mix in dry ingredients until combined.
For the Spiced Sugar: Mix 1/4 cup sugar, 1/4 tsp cinnamon, 1/8 tsp nutmeg, and a pinch of allspice. Brush cookie tops with melted butter and sprinkle with spiced sugar.
Bake cookies until edges are golden, let cool slightly before serving.
Notes
Ensure butter is softened, but not melted. Do not skip the apple cider reduction for extra flavor. Avoid overbaking.