3,834 making recipes

Classic peanut butter crisscross cookies with brown sugar and vanilla. The iconic fork-pressed cookie with a crumbly, nutty bite that bakes in just 10 minutes.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.

Hazelnut oatmeal pancakes made with buttermilk-soaked rolled oats and toasted hazelnuts for a nutty, hearty breakfast. Crispy edges, tender centers, and extra fiber from the oats.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Tender buttermilk yeast sticky buns rolled with cinnamon sugar and baked over a pan of melted butter, brown sugar, and toasted pecans. Inverted to reveal a glossy, gooey caramel top.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.

Double-cocoa chocolate cookies studded with mint chips, then drizzled with a glossy homemade chocolate glaze. Fudgy, minty, and intensely chocolatey with crispy edges that shatter on the first bite.

Fudgy cocoa cookie balls loaded with chocolate chips, dipped in melted white chocolate, and rolled in festive sprinkles. Kid-friendly, bite-sized, and gone in seconds.

Finikia are Greek torpedo-shaped semolina cookies scented with orange and cinnamon, baked golden then dipped in a honey-cinnamon syrup and rolled in sesame or walnuts. Traditional Christmas melomakarona.

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.

Buttery strawberry bread with rich flavor and tender texture. Classic sweet loaf showcasing fresh berries in every slice for special occasions or weekend baking.

Maple syrup is the only sweetener in these soft, chewy oatmeal cookies with rolled oats, raisins, and chopped walnuts or pecans. Old-fashioned and refined-sugar-free.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Chewy peanut butter chip bars with deep cocoa brownie batter and pockets of peanut butter chips. A jelly-roll pan recipe that yields four dozen fudgy chocolate bars.

Chocolate chip cookies with a secret in the technique: beat the margarine and sugars until fluffy and pale before anything else joins the bowl. Crisp edges, soft centers, walnut crunch.

Soft maple walnut oatmeal cookies with brown sugar and cinnamon, topped with maple-flavored frosting and a walnut half. Chewy, sweet, and warmly spiced.