2,023 dough recipes

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating with chewy oats baked right into the dough. Soft centers, crinkly tops, and a double hit of chocolate.

Double chocolate chip cookies with melted semisweet chocolate in the dough plus chocolate morsels and walnuts folded in. Rich, fudgy, and intensely chocolatey drop cookies.

Buttery brown sugar pecan cookies rolled in cinnamon sugar before baking. Slice and bake from chilled or frozen dough for warm, spiced cookies anytime you want them.

Grandma Hilda's apple pie: an old-world sheet-pan apple pie with a tender egg-rich dough, piled with grated apples, brown sugar, and a cinnamon-sugar crust on top.

A traditional Swabian flatbread (Flämmkuchen-style) topped with sour cream, scallions, chives, egg, and nutmeg on yeasted dough. Baked until golden and dotted with butter before serving. Germany's cozy answer to pizza night.

Yeasted cheese bread topped with ham strips and a triple cheese melt of cheddar, mozzarella, and Parmesan. A savory one-pan dinner bake with homemade dough.

Cherry chocolate chip cookies with chopped maraschino cherries, semi-sweet chips, and almond extract in a chewy brown sugar dough. Bake 8 minutes for chewy, 13 for crisp.

Kolach is a soft, enriched Eastern European braided bread: a milk-and-egg yeast dough braided into glossy golden loaves, brushed with egg glaze and sprinkled with poppy seeds. A festive holiday bread worth the rise.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Peanut butter granola cookies with raisins, brown sugar, and a chewy-crunchy texture from 2 1/2 cups of granola baked right into the dough. Thick, hearty, and packed with crunch.

Mom's homemade bread rolls with a soft, pillowy crumb from a simple milk and shortening dough. Three rises build deep flavor and airy texture in these old-fashioned dinner rolls.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

Crunchy peanut crackers, a savory-sweet homemade snack with roasted peanuts ground into a cornmeal-flecked dough and baked deep golden brown for serious crunch.

Schwaebische Pockets (Swabian Maultaschen) with homemade egg noodle dough filled with smoked ham, toasted bread cubes, and onion rings. Simmered in salted water.

Traditional plum dumplings made with potato dough, farina, and fresh plums stuffed with sugar. Boiled until tender and topped with buttered bread crumbs.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.