2,119 baked good recipes

Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.

Miracle Whip spice cake folds the salad dressing into a molasses-and-spice batter for a moist, eggless cake with deep cinnamon, clove and nutmeg warmth.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Chocolate roll-out cookies with cocoa in the dough and a tinted decorator's frosting. Cut into holiday shapes and decorate for Christmas cookie trays and gift boxes.

Chocolate applesauce bread baked in mason jars for a charming homemade gift. Moist cocoa cake with a hint of almond, sealed fresh right from the oven.

A from-scratch lemon meringue pie with a tangy five-egg-yolk filling, fresh lemon juice, and a tall, golden meringue topping. Bold citrus flavor in every silky bite.

Persimmon muffins with cinnamon, bourbon, walnuts, and currants. Made with pureed persimmon pulp and baking soda for a dense, spiced, fruit-forward fall muffin.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

Slice-and-bake butterscotch cookies with brown sugar, cinnamon, and a make-ahead frozen dough. Press into loaf pans, freeze, then slice thin and bake whenever the craving hits.

Rolled molasses cookies spiced with cinnamon and ginger, cut into shapes and baked until firm. A classic roll-and-cut cookie with deep, dark molasses flavor and a crisp edge.

Purple plum pie loads sliced fresh plums into a deep-dish crust under a cinnamon-spiced buttery crumb. A late-summer fruit pie with jammy tart filling and golden streusel topping.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

Chocolate snappers with unsweetened chocolate, cinnamon, and corn syrup rolled in sugar and baked until crackled. A chewy, crinkle-style chocolate cookie with a sugary crust.