8,890 baked good recipes

A tiny two-ingredient cake made for the Easy Bake Oven. Just 3 tablespoons of cake mix and a splash of milk for kid-sized baking fun in 15 minutes.

Mocha butterball cookies with cocoa, instant coffee, chopped nuts, and a powdered sugar coating. No-spread, no-chill cookie dough ready to bake in 25 minutes.

Old fashioned gingersnaps with a double hit of ginger from ground and crystallized pieces, dark brown sugar, molasses, and allspice. Crispy, crackly, and deeply spiced.

Buttery melt-in-your-mouth cookies made with cornstarch for an ultra-tender crumb, scented with almond and vanilla, then dusted in powdered sugar.

Fudgy cocoa brownies with a full cup of melted butter, four eggs, and optional chopped nuts. One bowl, no melting chocolate, and the edges pull away when done.

Lord Baltimore cake with eight egg yolks, cake flour, butter, and triple extracts of vanilla, almond, and lemon. A rich, golden three-layer Southern classic.

Soft chocolate drop sugar cookies made with cocoa powder and buttermilk, scooped large and dusted with sugar while warm. Cake-like, chocolatey, and ready in 30 minutes.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Maple pecan crescent twists made with store-bought crescent roll dough, a cinnamon-nutmeg pecan sugar filling, and a maple powdered sugar glaze. A quick breakfast pastry in 30 minutes.

Melting moments cookies made with just 4 ingredients: flour, cornstarch, powdered sugar, and margarine. Baked low and slow, they crumble and dissolve on your tongue.

Parlies are thin, crispy Scottish gingerbread cookies made with molasses, brown sugar, ginger, and cinnamon. Rolled paper-thin and baked until snappy.

Elegant tea cookies made from a slice-and-bake butter dough with cream and vanilla. Chill overnight, slice thin, and bake until crisp and golden.

Jam-filled spice cookies with cinnamon, ginger, and cloves sandwiched with apricot or raspberry preserves. Buttery shortbread-style cutout cookies with a stained-glass window center.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.