10,005 dessert recipes

Peanut butter oatmeal drop cookies with chopped peanuts and brown sugar. Chewy, nutty cookies made with shortening for a soft, thick texture.

Old-fashioned gingersnap cookies with molasses, ginger, and cinnamon, rolled in sugar and baked until crinkly. Oil-based for a chewy center with crisp edges.

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

Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.

Soft orange drop cookies made with frozen orange juice concentrate and powdered sugar, topped with a bright orange frosting. A retro citrus cookie with a tender bite and clean orange flavor.

Chocolate-spice crinkle cookies rolled in sugar with cocoa, cinnamon, ginger, allspice, and cloves. Chewy, fragrant, and lower-fat thanks to a yogurt swap for most of the butter.

Old-fashioned brownies with unsweetened chocolate, butter, pecans, and a simple creamed batter. A vintage one-bowl recipe that bakes in 25 minutes flat.

Classic pecan pie with dark corn syrup, melted butter, and toasted pecans, scaled for either a 9 or 10 inch shell. Five ingredients in the filling, no-fuss method, glossy candied top.

Hearty apple cookies made with whole wheat flour, chopped fresh apples, raisins, and nuts, topped with a crunchy oat-brown sugar-cinnamon streusel. A wholesome drop cookie with real fruit baked right in.

Streusel apple pie with a creamy sour cream custard binding tender chopped apples and a hint of lemon zest in a single crust. A tangy, rich twist on classic apple pie, easy enough for any baker.

Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.

Sour cream apple pie folds tart apples into a vanilla custard, then bakes under a buttery almond topping. Tangy, creamy, crunchy on top, and refreshingly free of heavy spices.

Warm chocolate cake on top, gooey pudding sauce underneath creates a magical self-saucing dessert that forms two distinct layers as it bakes.

Strawberry granita made from just three ingredients, no ice cream machine needed. Fresh strawberry puree and simple syrup frozen and scraped into glittering, refreshing ice crystals. Pure summer in a glass.

Lemon slice pie uses paper-thin slices of the whole lemon (peel and all) baked into a sugary egg custard between two crusts. Like a Shaker lemon pie with surprising bites of citrus marmalade.

Buttery lemon tea cake with chopped pecans, soaked in a hot lemon zest and juice sauce while still warm. A tender, citrus-drenched cake with crunchy pockets of toasted nut.