I get requests for this recipe everytime I've made it... they always come out great, though I've experimented with a few variations. I think I've finally decided how I prefer to make them. I make the cookies a little on the small size - almost so you can pop the whole cookie in your mouth. I don't drain the cherries - I pluck them straight from the jar so that a tiny bit of the juice settles in the well of the cookie that you make with your thumb. I think this helps the cookies stay moist and adds more of the cherry flavor. I bake the cookies for 8 minutes with a bit of the frosting on top (just enough to cover the cherry so it doesn't get funky in the oven). Then I add more frosting on top after they've come out of the oven (so they look prettier). They're super moist so be sure you let them cool down on a rack before you attempt to move them or they'll fall apart.

Reviewed On: Feb. 20, 2007

I had to adjust the recipe a couple times after testing the mix (THANK YOU to other reviewers!!), but was able to come up with something pretty yummy. I ended up using a whole bag of powdered sugar and a whole tin of cocoa powder, and increased the creamer to 2 1/4 cups. I think I'll try a flavored creamer next time... maybe a French Vanilla or something to make it a little richer. For coworkers' Christmas gifts, I filled tins with the mix and packed a coordinating mug, as well as some chocolate dipped candy cane stirrers - you get an extra shot of chocolate and a hint of mint!

Reviewed On: Feb. 20, 2007

I LOVE crinkles, and these came out moist and chewy. I made only one change... instead of refrigerating the dough, I made a "slab," wrapped it in plastic wrap, and popped it in the freezer while I cleaned up my mess in the kitchen. I waited about 1/2 an hour and it was perfect to use a medium size scoop. A word of caution... you might think they're underbaked when you pull them out of the oven at 10 minutes, but you'll OVERbake them if you leave them much longer. I (accidentally) left a sheet in for just under 12 minutes and you could definitely tell a difference in texture. The next time I make these, I'm thinking I'll add shaved Andes Mints into the cookies for a little twist!

Reviewed On: Feb. 20, 2007