546 dough recipes

Homemade ricotta ravioli from scratch: a classic egg pasta dough rolled thin, filled with seasoned ricotta and Parmesan, sealed with a fork, and boiled just until tender. Simple, old-school Italian.

Easy ginger spice cookies with no sugar in the dough: cinnamon, ginger, and cloves rolled and cut into rounds, then tossed warm in a sugar-substitute cinnamon coating. A diabetic-friendly cookie.

Double-chocolate oatmeal cookies built on cocoa-laced dough with rolled oats, semi-sweet chocolate chips, and a touch of whole wheat flour. Chewy, hearty, and twice the chocolate of a classic.

Braided cinnamon coffee cake made from hot roll mix, filled with cinnamon sugar and butter, then topped with a vanilla glaze. A showstopper brunch bread with a shortcut dough.

Use whole raw pistachios to mix in the dough, and the lemon flavor from the lemon zest and juice adds extra great taste to biscotti, a cup of tea or coffee with a couple of biscotti.

NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.

Our dinner yesterday, absolutely delicious. I made my own whole wheat pizza dough with 3/4 cup whole wheat flour and 1/4 cup barley flour, and it was delicious with the onion and tomato toppings.

Yeast dough topped with sweet fennel-onion marmalade and honey-glazed pearl onions bakes into a savory tart with caramelized edges and herb-kissed layers.

Momos, Tibetan steamed dumplings with spiced ground beef, ginger, daikon, and cilantro wrapped in homemade flour dough. Served with fresh tomato tsal salsa and hot sriracha dip.

A big-batch Dutch oven peach cobbler built for a crowd. Canned peaches simmer in a sweet cornstarch glaze under a lattice of homemade biscuit dough strips. Campfire-ready and feeds up to 18 hungry folks.

Homemade peanut cookies bake crisp butter dough laced with a shot of coffee and crowned with roasted peanuts. A simple cut-out cookie with a subtle mocha edge and a salty-sweet crunch on top.

Classic apple strudel filling with tart apples, walnuts, raisins, cinnamon, and breadcrumbs. Rolled in stretched dough and baked low and slow until golden and flaky with a powdered sugar finish.

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.

Brown sugar refrigerator cookies with a butterscotchy flavour and a hint of orange zest. The dough chills into a log, slices thin, and cuts into fancy shapes for a crisp icebox cookie that yields 4-5 dozen.

Chocolate peppermint pinwheel cookies swirl cocoa-rich chocolate dough with crushed peppermint candy dough into a spiral slice-and-bake Christmas cookie. A holiday tin classic with bracing mint and deep chocolate.

Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.