7,969 powdered sugar recipes

These tasty treats are the perfect snacks for when traveling. Tastes amazing with tea or coffee!

Lavender angel food cake with 12 egg whites beaten to stiff peaks and dried lavender folded into the batter. Light, fragrant, and fat-free. Ready in about an hour.

Double-baked chocolate rusks (biscotti-style) with mini chocolate chips, cocoa, and melted unsweetened chocolate. Crispy, intensely chocolatey Italian-style cookies.

Old-fashioned buttermilk pound cake with butter, shortening, and five eggs for a dense, velvety crumb. Baked in a tube pan with a tender tang from real buttermilk.

Peach pizza pie: a 12-inch shortbread crust topped with fresh peaches and a currant-jelly orange glaze, finished with whipped cream. A summer dessert dressed up like a fruit tart.

Pina colada muffins with crushed pineapple, shredded coconut, and orange juice, topped with a sweet rum glaze. Tropical flavors in a quick 30-minute bake.

Chocolate phyllo crisps: three sheets of phyllo brushed with cocoa-clarified butter, sugared between layers, and baked flat under a weight. Elegant chocolate wafer garnish for plated desserts.

Tender cocoa cut-out cookies made with cream cheese and almond extract, drizzled with a homemade cocoa glaze and topped with almonds. Dough chills overnight for clean, easy cutting. Makes 4 dozen.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

A rich sour cream chocolate cake with a cocoa fudge filling marbled through the batter, creating "craters" as it bakes. Topped with chopped nuts and a dusting of powdered sugar. One pan, zero fuss.

This showstopper three-layer chocolate buttermilk cake gets its velvety crumb from tangy buttermilk and sour cream, while instant coffee deepens the cocoa flavor. Each layer splits in half for six tender tiers.

Chocolate roll-out cookies with cocoa in the dough and a tinted decorator's frosting. Cut into holiday shapes and decorate for Christmas cookie trays and gift boxes.

Classic chocolate sheet cake with cinnamon and vinegar in the batter, topped with warm cocoa icing poured over the hot cake so it soaks into every prick-marked inch.

Buttery gold tube cake flavored with lemon extract and mace, topped with a from-scratch mocha butter frosting made with cocoa, coffee, and egg whites.

Judith Olney's chocolate buttermilk cake is a tender triple-layer cake built on tangy buttermilk, a generous hit of cocoa, a whisper of cinnamon, and a splash of coffee that sharpens the chocolate into something deep and grown-up.

Texas-style chocolate sheet cake bakes a thin, fudgy buttermilk-cocoa cake in 25 minutes, then gets crowned with warm pecan-laced fudge icing poured straight onto the still-warm surface. Sixteen squares from one 9x13 pan.