7,773 powdered sugar recipes

Lemon raisin cookies made with cake flour, fresh lemon juice, and lemon zest for a bright citrus flavor and tender crumb. Rolled thin and cut, ready in 40 minutes, makes 2 dozen.

Cappuccino cream muffins with a cinnamon-chocolate ripple through the center and sour cream batter. Coffee shop flavor in a homemade muffin.

A moist chocolate date cake baked in an 8-inch square pan with chocolate chips in the batter and a crunchy chip-nut-sugar topping. Dates softened in boiling water keep it impossibly tender. The kind of no-fuss cake you carry straight to the picnic in the pan.

Deep chocolate cookies spiced with cinnamon, ginger, and cloves, made lighter with yogurt instead of butter. Crisp edges with chewy centers at just 41 calories per cookie.

Lemon loaf cake with a sticky lemon glaze and homemade lemon ice on the side. A two-part dessert with a tender citrus pound cake and a tart granita-style ice for the perfect summer-afternoon plating.

Kopenhai is a Greek almond torte with an orange-scented shortbread base, fluffy ground-almond souffle filling, crackly phyllo top, and a fragrant lemon-cinnamon syrup soaked through every diamond slice.

Peanut butter and jelly muffins with chunky peanut butter baked into buttermilk batter, then topped with melted jelly and chopped peanuts fresh from the oven.

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

Chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites for a fat-free treat that's soft, fudgy, and guilt-free.

No-bake chocolate nut chews with peanut butter, oats, cocoa, and salted peanuts. A stovetop candy that sets on waxed paper with no oven required.

Lemon-Cheese Babka, an Eastern European yeast bread with a tangy cream cheese and cottage cheese filling, plump raisins and cinnamon-nut crumb on top. A bright, citrusy twist on the classic holiday sweet bread.

Chocolate-butterscotch brownies use butterscotch pudding mix as the secret base, folded with semisweet chocolate chips for a chewy bar with deep caramel notes. Mid-century pantry baking that delivers fast.

Buttermilk coffee cake baked in a tube pan with a cinnamon-sugar and toasted pecan streusel swirled through the center and on top. Tender and egg-free.

White chocolate brownies studded with dried apricots, sliced almonds, and coconut flakes for a blonde bar with fruity-nutty appeal.

Israeli honey orange muffins made with wheat germ, fresh orange zest, and real honey. A lightly sweet, nutty quick bread with bright citrus flavor.

Frankfurter Kranz is a classic German crown cake with three rum-soaked sponge layers, silky butter-cream filling, and a crunchy almond praline coating finished with apricot glaze.