10,000 su gai recipes

Currant scones from The Painted Table restaurant, with butter cut into flaky layers and a sugar-crusted top. Bakery-style afternoon-tea scone recipe.

Pineapple streusel galette with fresh pineapple slices on butter pastry, topped with brown sugar crumble and brushed with warm apricot glaze. Rustic, golden, and stunning.

Orange cube muffins with a crackling sugar-cube top dipped in orange juice. A vintage quick-bread recipe that builds flavor into every last crunchy bite.

Mocha butterball cookies with cocoa, instant coffee, chopped nuts, and a powdered sugar coating. No-spread, no-chill cookie dough ready to bake in 25 minutes.

Kruchiy (Ukrainian fried knot cookies) made with sour cream, egg yolks, and vanilla, tied into knots and deep-fried until golden. Sprinkled with sugar to finish.

Almond crescent cookies with rolled oats and finely chopped almonds, dusted with powdered sugar while still warm. A heartier, oat-packed twist on classic holiday shortbread crescents.

Slice-and-bake almond cookies with toasted almonds in a buttery brown sugar dough. Four freezer-ready logs yield 80 thin, crispy cookies baked in 10 minutes.

Buttery pecan tea cookies rolled in powdered sugar while warm, then dusted again after cooling. Melt-in-your-mouth snowball cookies also known as Russian tea cakes.

Easy apple coffee cake using a cake mix shortcut with a cinnamon-brown sugar crumble, diced apples, and raisins. Top it or flip it for two different textures.

Rio Grande-style biscocitos with butter, anise seed, and brandy, dusted in cinnamon sugar before baking. Crisp, fragrant, and easy to cut into festive shapes. Makes 3 dozen.

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.

Lemon butter cookies with fresh lemon juice and zest in a crisp rolled-and-cut shortbread. A tender, citrusy classic dusted with sugar for a sparkly bakery-style top.

Slice-and-bake butterscotch cookies with brown sugar, cinnamon, and a make-ahead frozen dough. Press into loaf pans, freeze, then slice thin and bake whenever the craving hits.

Marshmallows wrapped in crescent roll dough, rolled in cinnamon sugar, and baked until golden. These pull-apart treats get drizzled with vanilla glaze for an easy breakfast or dessert.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Homemade water bagels with the proper boil-then-bake method: shaped, chilled, dropped into sugar-water, then baked until shiny and golden. The classic dense-chewy bagel texture, made from scratch.