2,089 desert recipes

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.

Dainty sandwich cookies are tender butter rounds coated with almond-sugar tops and filled with raspberry jam or chocolate. A classic European tea-cookie tray pick.

Raisin oatmeal brownies blend melted chocolate chips with brown sugar, oats, and raisins for a chewy bar with nutty texture and pockets of fruity sweetness.

Peanut butter snap cookies with brown sugar, butter, and vanilla, shaped into balls and baked until crisp. A big-batch recipe that yields 7 dozen crunchy peanut butter cookies.

Christmas ornament cookies are sturdy rolled sugar cookies cut into large bauble shapes and pierced with a hanging hole. Bake, decorate, and hang on the tree as edible ornaments or gift tags.

Giant chocolate chip cookies made with hand-chopped milk chocolate bars instead of chips. Flattened to saucer size and baked until barely set for a chewy, gooey center.

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

Chocolate pound cake made with melted German chocolate, butter, and a hint of almond extract. Dense, rich, and baked in a Bundt pan with no frosting needed.

Georgia peanut butter pie baked with a light, fluffy filling made from whipped egg whites folded into peanut butter custard, topped with whipped cream and chopped peanuts.

Cornmeal cookies blend stone-ground cornmeal with flour for a sandy, slightly crunchy crumb. Studded with dried cherries or raisins and warmed with nutmeg. An Italian-American Christmas tin staple.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Harvest pie made with Granny Smith apples and green tomatoes, spiced with cinnamon, cloves, and nutmeg, finished with a lattice crust. A rustic fall deep-dish pie with optional rum.

Green tomato and apple pie with golden raisins, orange zest, and warm spices in a double crust. A classic end-of-season Southern way to use up the last unripe tomatoes from the garden.

Chewy brown sugar cookie sticks baked low and slow, cut into thin fingers, and rolled in powdered sugar. Toasted walnuts take these from good to great.

No-bake pineapple cheesecake: a lightened version using nonfat cream cheese, cottage cheese, and Greek yogurt folded with crushed pineapple, set with gelatin on a graham and Grape-Nuts crust. Creamy tropical dessert without the oven.

Peach and sour cream tart with fresh-poached peaches arranged in a sweet pastry shell, filled with a sour cream custard, and topped with sliced almonds. A classic French-style summer fruit tart.