3,394 baking recipes

Turn stale bread into chewy, cinnamon-spiced cookies packed with plump raisins and crunchy nuts. Breadcrumb cookies are a clever zero-waste baking trick your grandma probably knew.

Classic cocoa crinkle cookies rolled in powdered sugar that cracks into a snowy pattern as they bake. Chewy centers, crackled tops, and a deep chocolate flavor from real cocoa powder. Makes 2 dozen.

Rich chocolate cookies with a gooey caramel candy hidden inside, topped with chopped pecans and drizzled with melted fondant. Makes 4 dozen stuffed cookies.

The perfect holiday bread that is great plain or toasted!

Cranberry sauce cake with pecans, orange zest, and a cranberry butter frosting. Moist, fruity, and easy to mix in one bowl for holidays or anytime.

Froggers are oversized soft molasses cookies from old Nantucket whaling kitchens, spiced with ginger, cloves, nutmeg and allspice, flavoured with dark rum and dotted with raisins. Cut into 4-inch rounds for a proper hand-sized cookie.

Buttermilk cranberry cornmeal muffins combine yellow cornmeal and whole wheat flour with tart fresh cranberries and orange zest. A heartier, more rustic muffin with a crisp top and tender, grainy crumb.

Mrs. Fields pumpkin spice cookies with dark brown sugar, plump raisins, and toasted walnuts. Soft, cakey, and packed with warm fall spice. A copycat worth making.

Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.

Pistachio chip cookies with white vanilla milk chips, brown sugar, and a touch of oats for chew. Buttery, salty-sweet drop cookies studded with crunchy green pistachios in every bite.

Oatmeal cookies loaded with toasted walnuts and shredded coconut, rolled in sugar before baking for a sparkly, crackled top. Old-school four-dozen batch.

Jewelled fruitcake studded with candied cherries, pineapple, dried apricots, and pecans in a mincemeat batter with sweetened condensed milk. A festive holiday cake.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Anise almond biscotti baked twice for that signature crunch. Shaped into horseshoes, sliced, and dried low and slow. Keeps for weeks in a jar. Built for dunking.

Coconut milk and coconut double the amount of deliciousness of the cake.

Soft, chewy banana cookies loaded with chopped pecans and a hint of molasses and cinnamon. This drop cookie recipe makes 3 dozen and disappears even faster.