Prep your workspace and ingredients. Preheat your oven to 350°F (175°C).

Pour the apple cider into a saucepan and bring it to a simmer over medium heat.

Lower the heat and let it simmer until the cider reduces to approximately 1/2 cup (120 ml), about 20-30 minutes.

Remove from heat and let it cool.

In a mixing bowl, combine the cold cream cheese, granulated sugar, and vanilla.

Beat the mixture until smooth and fluffy, about 2-3 minutes.

In a separate bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.

In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar together until light and fluffy, about 4-5 minutes.

Add the egg yolks and vanilla to the butter-sugar mixture and beat until fully combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Gently fold in two tablespoons of the cooled apple cider reduction.

Scoop a tablespoon of dough and flatten it slightly in your hand.

Place about a teaspoon of the cream cheese filling in the center and enclose it with the cookie dough.

Roll the cookies in the spiced sugar mixture and place them on an ungreased baking sheet.

Bake for 12-15 minutes, or until the edges are lightly golden.

Let them cool for a few minutes before transferring to a wire rack.