2,909 cookie cake recipes

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

No-bake ice cream cake layered with a chocolate chip cookie crust, fudge sauce, and 2 quarts of ice cream. Just 4 main ingredients, no oven needed. A freezer-friendly crowd pleaser.

A nearly flourless Italian chocolate cake made with melted semi-sweet chocolate, ground amaretti cookies, rum, and nine whipped eggs. Three thin, crackle-topped layers that are rich, dense, and deeply chocolatey.

No-bake coffee almond ice cream cake with a chocolate wafer crust, whipped cream, and crushed amaretti cookies. A stunning frozen dessert served with dark chocolate sauce.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Mother's Christmas cheese cakes: cream cheese pastry tartlets with two fillings, one pecan-brown sugar and one coconut-vanilla. A classic holiday cookie tin stalwart.

Rich cocoa-swirled cheesecake meets gooey coconut pecan frosting in this German chocolate cake hybrid. Crisp chocolate cookie crust, velvety filling, and sticky caramel topping loaded with toasted nuts.

No-bake frozen blueberry ice cream cake with a cookies-and-cream crumb base, layered vanilla ice cream, and blueberry pie filling. A summer dessert that freezes firm in 2 hours.

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Old-fashioned Christmas drop cakes with currants, lemon zest, and butter pressed thin and baked crispy. A heritage holiday cookie recipe with a delicate, lace-like texture.

Pineapple chiffon cake layered with chocolate cookies and a light-as-air gelatin mousse. A no-bake, low-calorie dessert with bright tropical flavor and lemon zing.

Rainbow chocolate oatmeal cake topped with M&M's, made with brown sugar, cinnamon, and chopped nuts. A colorful, kid-friendly bake that doubles as a giant cookie bar.