10,000 cake cake recipes

Try this healthy chocolate zucchini bread, moist, chocolaty and delicious, also it is much lower fat and calories!

Super moist and packed with delicious flavors. These muffins were made with whole wheat flour, but still turned out soft and fluffy.

Sweet dough for pies is a classic pate sucree-style pastry: butter, sugar, egg, and flour combine into a tender, cookie-like crust ideal for tarts, galettes, and dessert pies.

Cute Easter egg cookies are tender cut-out cookies shaped with an egg cutter and decorated with smooth pastel icing. A fun Easter baking project for kids, made lighter with a sugar substitute in the dough.

Reverse chocolate chunk cookies flip the classic: a deep, cocoa-rich chocolate dough studded with creamy white chocolate chunks. Fudgy, brownie-like cookies with a striking dark-and-white contrast.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

Buttery anise-scented cookies with star anise seeds and extract, chilled overnight and baked golden for traditional New Mexican biscochitos.

Magic window cookies are sugar cookies with stained glass centers made from crushed hard candy that melts during baking. A holiday favorite for tree ornaments and gifts.

Fudgy chocolate crinkle cookies rolled in sugar and baked until the edges set but the centers stay soft and chewy. Made with real melted unsweetened chocolate.

Orange cherry biscotti: twice-baked Italian cookies studded with dried cherries and zested orange. Crisp, dunkable, and nearly fat-free. Pairs with coffee, tea, or sweet dessert wine.

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

Crisp cocoa-almond cookies filled with white chocolate ganache. Slice-and-bake dough makes shaping simple, and the thin, snappy wafers pair beautifully with the creamy filling.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Vegan nut torte with a caramelized walnut and marzipan filling in a lemon shortcrust pastry. A dairy-free, egg-free European-style dessert baked golden in a springform pan.

Buttery drop cookies loaded with oats, vanilla milk chips, flaked coconut, and macadamia nuts. Sour cream keeps them soft and chewy. Makes 5 dozen for the holiday cookie swap.