Baked Good Recipes

Soft molasses sugar cookies with cinnamon, cloves, and ginger, rolled in sugar with a thumbprint filled with extra crunch. Crisp edges, chewy centers, warm holiday spice.

Molasses whoopie pies: cake-like ginger molasses cookies sandwiched with a sweet ginger-molasses buttercream filling. The Pennsylvania Dutch lunchbox classic with a warm-spice twist on the chocolate original.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Molten chocolate cake with a frozen Grand Marnier ganache center, served with orange whipped cream and warm chocolate sauce. A showstopping restaurant-style dessert.

Buttery spritz-style cookies flavored with vanilla, lemon and almond extracts. Tender, golden and ready to be pressed, cut, or tinted for holiday cookie trays. A family classic with a triple extract twist.

Mom's poppy seed bundt cake with canned poppy seed filling, sour cream, and folded egg whites for a moist, tender crumb. Topped with a simple powdered sugar glaze.

Vegan peanut butter oatmeal cookies with semi-sweet chocolate chips, made with soy milk and canola oil. Chewy, pressed flat, and loaded with crunch and chocolate.

Orange poppy seed layer cake soaked in fresh orange syrup and frosted with vanilla cream cheese frosting. A stunning two-layer celebration cake with citrus flavor in every bite.

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

A light, airy baked cheesecake made fluffy by folding in whipped egg whites, with tangy sour cream, cream cheese, lemon, and vanilla over a graham crust. The dessert worth saying yes to.

Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

Sunshine cake is a tall, lemon-kissed cousin of angel food and sponge cake, leavened entirely by whipped egg whites and yolks with bright lemon zest and juice.

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.

Nut refrigerator cookies (icebox cookies) with brown sugar, butter, vanilla, and chopped nuts. Slice-and-bake dough that chills overnight and yields crisp, buttery cookies with caramel notes.

Oatmeal Cookie Drops with Milk Chocolate & Almonds recipe