2,023 dough recipes

Traditional German butter cookies (Buttergebaeck) with lemon zest and an egg wash glaze. A simple five-ingredient dough that bakes golden in ten minutes.

Loaded granola cookies with toasted walnuts, chocolate chips, raisins, oats, and granola in a buttery brown sugar dough. Chewy, chunky, and they keep for weeks.

Lemon-lime cookies with fresh citrus zest and juice, egg yolks, and butter, pressed thin and baked until crisp with a generous sugar sprinkle. Make-ahead dough keeps up to a month frozen.

This very old recipe is famous for the artistic, decorative sculpture arranged on top. The picture in the cookbook has the upper outer edge circled with a braid of dough and cut-outs of ducks arranged flat on the top.

Buttery brown sugar cookies with a hint of cinnamon, sliced from a chilled dough log and baked until golden. Topped with a simple powdered sugar frosting that makes every bite melt on your tongue.

Annie's butter cookies: one buttery, rich dough that shapes into candy canes, pinwheels, spritzes, cutouts, or drop cookies. The Christmas-cookie foundation worth memorizing.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Double chocolate chunk cookies with cocoa powder in the dough and 18 ounces of semi-sweet chocolate chunks. Fudgy, rich, and loaded with melty chocolate in every bite.

Savory bite-sized biscuits stuffed with sautéed mushrooms, shallots, and ham, then topped with herb cream cheese. The buttery dough chills overnight for flaky layers. Makes 2 dozen party-ready appetizers.

Hungarian-style cream cheese triangles (kiflis) with a tender pastry dough wrapped around prune butter or fruit jam, baked golden, and dusted with powdered sugar. A classic holiday cookie tin staple.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.

Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.

Pinwheel slice-and-bake cookies with a chocolate oat layer swirled around a peanut oat layer. Make the dough ahead, chill overnight, then slice and bake in minutes.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Double-crusted spinach and mozzarella pie in a homemade yeast dough, filled with garlicky greens, black olives, and sweet raisins. Southern Italian comfort baked rustic.

Crispy deep-fried dessert wontons with three tropical fillings: coconut-lemon, macadamia-ginger, and banana-honey. Hand-rolled dough twisted like candy wrappers and dusted in powdered sugar.