Holiday Traditions: Cookie Swap

What I look forward to more than anything else around the holidays is time with family and friends. Even when we’re all together, there are still times when it’s difficult to tear our eyes away from phones and laptops. It’s become such a large part of our everyday lives that sometimes we forget to stop and look around. But something that always brings us together – with no technology allowed – is food. When I was younger, my brother and I were never allowed to bring cell phones to the table. Meals were considered quality time with the family and nothing was going to interrupt that. That’s something that has carried on even into the holidays when things get super hectic. Whether we’re cooking a meal, or mom and I are baking holiday cookies, that’s all that really matters in that moment!

That’s why I’ve teamed up with some amazing bloggers to share our favorite holiday cookie recipes. One that has become a new favorite in our house is Melt In Your Mouth Pumpkin Cookies.

Sunglasses Freyrs c/o ⁄ Mug ⁄ Pom beanie (similar here, here and here)

INGREDIENTS

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg
• 2 eggs
• 2 tsp vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour

CREAM CHEESE FROSTING

• 1/2 cup butter, slightly softened
• 1 (8-oz) package of cream cheese, softened
• 1 lb powdered sugar
• 1 tsp vanilla
• Ground cinnamon for garnish (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
2. Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack, let cool.
3. For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.
4. Be sure to store these in the fridge since there is cream cheese in the frosting!

This is obviously not a “healthy” cookie recipe, but they’re SO worth it! The best part is that the cookie stays soft so they legitimately have that “melt in your mouth” consistency. I enjoy them the most with a cup of coffee or hot chocolate.

For the next recipe, head over to my sweet friend (and another native to the Charlotte, NC area) Laura Leigh’s blog, Louella Reese for her Twix Cookie recipe. I mean, how amazing do these look?

Be sure to check out more of her personal style, and her Instagram for more!

We hope you enjoy these recipes as much as we do. Have a wonderful weekend!

xo Jenna