10,000 cooked recipes

Sugar-free orange cookies for diabetic-friendly baking. Fresh orange juice and zest carry the citrus brightness, sugar substitute keeps them sweet, and buttermilk gives them a tender, soft-cake crumb.

Iced shapes are simple British cut-out biscuits made from a buttery lemon-scented dough, stamped with cookie cutters and finished with colored icing and sprinkles. A kid-friendly baking project.

Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.

Individual walnut brownies from a mix, flipped upside-down and coated in powdered sugar glaze with a walnut half and chocolate drizzle. Bakery-style presentation made easy.

Chocolate heart sandwich cookies with almond extract, pink buttercream frosting, and a peek-through cutout center. A Valentine's Day baking project with show-stopping results.

Scottish oat cakes combine rolled oats, bran flakes, and flour with shortening for crisp, hearty rolled biscuits ready in 30 minutes. A traditional teatime cake from the Highlands.

Glazed honey spice cookies with cinnamon, cloves, mace, and allspice, finished with a thin vanilla sugar glaze. Old-world cookies that bake up firm, keep beautifully, and taste better the day after baking.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Raisin spice drop cookies with plumped raisins, rolled oats, cinnamon, and allspice. The raisin soaking liquid goes right into the batter for concentrated fruit flavor in a soft, chewy cookie.

Sour cream sugar cookies are soft, puffy, and rolled in sugar before flattening and baking. The sour cream keeps these tender for days with a slight tang that balances the sweetness.

Paper-thin lemon cookies sliced from refrigerated dough, loaded with fresh lemon zest and juice. A crisp, buttery slice-and-bake cookie that spreads into translucent wafers with caramelized edges.

Basic refrigerator cookies (icebox cookies) with butter, sugar, vanilla, and a simple slice-and-bake method. Make the dough ahead, chill, slice thin, and bake in 10 minutes.

Favourite lemon love notes layer a buttery shortbread crust under a tangy lemon-egg filling, dusted with powdered sugar. Classic lemon bars with a sweet name and bright zip.

Crisp, flourless oatmeal pecan lace cookies with a delicate see-through pattern and buttery caramel snap. Five minutes of mixing, eight minutes to bake, perfect rolled into cornucopias.

Classic four-ingredient shortbread cookies made with butter, sugar, flour, and a pinch of salt. Rubbed by hand into a crumbly dough, rolled thin, and baked golden in just 10 minutes.

Soft ginger cream cookies spiced with ginger, nutmeg, cloves, and cinnamon, sweetened with molasses, and topped with vanilla or orange frosting. This big-batch recipe makes 6 dozen.