10,000 baking recipes

Buttery almond snowball cookies made with biscuit mix and chopped nuts, rolled in powdered sugar while warm. Just 6 ingredients and no chilling needed.

Classic Girl Scout-style trefoil shortbread cookies with butter, sugar, eggs, and vanilla. Roll-and-cut sugar cookies for the trefoil cutter, makes 4 dozen.

Crazy cake (also called wacky cake or depression cake) needs no eggs, no milk, no butter. Mixed straight in the pan with vinegar for chemistry-class lift. A Depression-era favorite.

Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

Chinese New Year almond cookies with a thumbprint dipped in red food coloring. Crisp, sandy shortening cookies meant to bring good luck to the lunar new year table.

Brown sugar sour cream cookies wrapped around walnut-stuffed dates, baked and topped with a vanilla sour cream icing. A unique, old-fashioned holiday cookie.

Easy eggnog cookies: classic Christmas roll-out cookies made with real eggnog and freshly grated nutmeg. Crisp edges, soft centers, perfect for decorating with kids.

Soft banana spice cookies with cinnamon, cloves, walnuts, and raisins. Made with mashed bananas and packed brown sugar for a chewy, cake-like drop cookie. A great way to use overripe bananas.

Orange star anise biscochitos: traditional New Mexican holiday cookies flavored with anise and orange juice, rolled and cut into shapes, then dusted with cinnamon sugar. Crisp, fragrant, and built for gifting.

Maple breakfast cake sweetens a tender cake-flour and whole-wheat batter entirely with pure maple syrup, dusted with cinnamon and drizzled with extra maple before baking.

A classic New England-style steamed brown bread made with rye flour, cornmeal, graham flour, molasses, and raisins. No oven needed. Just mix, fill the cans, and steam for two hours.

Rich chocolate layer cake with cocoa, hot coffee, and a hint of almond extract. Colette's recipe bakes into two moist 9-inch layers that are begging for your favorite frosting.

Fudgey German chocolate sandwich cookies pair two chewy chocolate cookies with a buttery coconut-pecan caramel filling. The flavors of classic German chocolate cake reimagined as a portable cookie.

A spicy cookie with a mealy, rather unusual texture.