4,855 soda recipes

Eggnog snickerdoodles rolled in nutmeg sugar, flavored with brandy and rum extracts. A holiday twist on the classic crinkled cookie with warm eggnog spice in every bite.

Classic whoopie pies with soft chocolate cake rounds sandwiched around a fluffy marshmallow cream filling. A New England bakery favorite made from scratch at home.

Savory dried tomato scones with a buttery, flaky crumb and pops of concentrated tomato flavor throughout. Uses cream of tartar and baking soda for a tall, light rise.

Nut gingerbread with molasses, brown sugar, and ground ginger topped with chopped nuts and a brown sugar crust. A warmly spiced, old-fashioned cake that fills the kitchen with aroma.

Soft date drop cookies made with sour cream, brown sugar, and chopped dates, topped with a whole walnut. A chewy old-fashioned cookie with caramel-like sweetness.

Old-fashioned honey-sweetened oatmeal sandwich cookies filled with a homemade raisin, orange, and lemon fruit filling. A nostalgic farmhouse recipe that yields 4 dozen.

Chocolate pound cake baked in a tube pan with melted unsweetened chocolate and cream of tartar for a tender, tight crumb. A one-bowl, old-fashioned pound cake dressed up in cocoa.

Chocolate drop cookies are soft, cake-like buttermilk cookies made with melted unsweetened chocolate and chopped walnuts. An old-fashioned drop cookie recipe that yields 3 dozen.

Blueberry-apple muffies are bite-sized drop muffins packed with fresh blueberries, minced Granny Smith, buttermilk, and cinnamon. Baked on a sheet pan in just 8 minutes for tender, two-bite breakfast treats.

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

Old-fashioned molasses cake baked in a 9-inch square pan with raisins, cinnamon, allspice, and cloves. Lard and boiling water give it that dense, sticky pioneer-kitchen crumb.

Buttermilk chocolate bar nut cake: a dense, fudgy tube cake made with melted milk chocolate bars, chocolate syrup, buttermilk, and chopped nuts. A vintage Southern dessert showstopper.

Chocolate raspberry bundt cake folds raspberry puree and sour cream into a deep chocolate batter for a moist, rich loaf cake. Serve with raspberry sauce or fresh berries.

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.

French chocolate cake from a 1953 recipe contest, made with cocoa powder, sour cream, and folded egg whites for a tender, tall crumb. Finished with a soft-ball brown sugar chocolate frosting that sets glossy and rich.

Low Fat Zucchini Bread: a guilt-free spice loaf made with fat-free sour cream, egg whites, and bright lemon zest. Tender crumb, classic cinnamon flavor, no oil or butter required.