7,969 powdered sugar recipes

Syrup-soaked semolina cake made with yogurt, toasted almonds, and butter, drenched in chilled lemon syrup while still hot. A beloved Middle Eastern dessert that serves 20.

These delicious breakfast bars pack a powerful punch to keep you going all day! Use gluten-free oats for a delicious gluten-free breakfast option.

A decadent coffee cake made with delicious strawberries and slivered almonds.

Old-fashioned Southern cream cookies made with sour cream, walnuts, and pressed flat with a cinnamon-sugar glass. Soft, cakey drop cookies that yield six dozen from one batch.

Chunky chocolate cookies loaded with cocoa, big pieces of semi-sweet chocolate, and chopped pecans. Crispy edges, chewy middles, and a deep chocolate flavor that hits twice in every bite.

A traditional Dutch spice cake (gevulde speculaas) with a ground almond filling sandwiched between two layers of cinnamon, clove, and nutmeg-spiced dough. Topped with whole toasted almonds.

Peanut butter cake with a creamy peanut butter icing made from sugar, margarine, and hot water. A tender, nutty sheet cake with peanut butter in every layer.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Pineapple upside-down cake with a surprising twist of fresh rosemary in the batter plus walnuts and sour cream. A savory-sweet spin on the retro classic.

Quick apple breakfast bread topped with overlapping cinnamon-sugar apple slices on a biscuit-style raisin dough. No yeast, no rising, baked in 20 minutes flat.

Very nice dessert, I make these biscuits very often, all my kids love them, my husabnd even love them too.

This is a quick & easy recipe that tastes great with hot tea or coffee! Dense and very chocolately.

This coffee cake is a great morning treat either with the family or with a friend. It is moist and soft. Great served warm or at room temperature.

I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.

These bars are very pretty with their dark chocolate swirls throughout. The dessert is a sweet treat to any lunch-bucket meal.

Challenge Winner, AJ Horst (Test Your Tastebuds, October 2011)