MEDIUM COOKIE SCOOP RECIPES

Steps:

• 1. In the bowl of a food processor, pulse the cookies until they are fine crumbs. Add the cream cheese and mix well to combine. The mixture should hold together when pressed. 2. Scoop the mixture into heaping tablespoon-size portions and roll into balls. Transfer the balls to a parchment-lined baking sheet. 3. Add the white chocolate chips to a medium-size microwave-safe bowl and microwave in 15 second increments, stirring in between, until chocolate is smooth and melted. 4. Dip the cookie truffles into the melted white chocolate to coat fully, returning to the baking sheet as you go. Before the chocolate sets, decorate with sprinkles. 5. Transfer the baking sheet to the refrigerator until the chocolate is set. Keep refrigerated until ready to serve.

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.