1,766 sugar cake recipes

Peanut butter oat bars topped with melted chocolate chips. A one-bowl, mix-and-spread recipe with chewy oats, brown sugar, and a rich chocolate or chocolate-peanut butter frosting.

Traditional Trinidad coconut bread made with fresh grated coconut, evaporated milk, and a sugar-sprinkled crust. A Caribbean staple that's even better toasted for breakfast the next morning. Makes 2 loaves.

Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.

Orange pecan slice-and-bake cookies with fresh orange zest, orange juice, brown sugar, and chopped pecans. A buttery icebox cookie with bright citrus flavor. Makes 4 dozen.

Raspberry streusel muffins with a pecan-brown sugar crumb topping and berries layered through the batter. Buttery, tender muffins with a crunchy sweet crust on every bite.

Vanilla brownies (blondies) made with butter, brown sugar, and vanilla extract with optional chocolate chips. Chewy, buttery bars baked in a sheet pan for easy slicing.

Chocolate nut-filled cookies with a chocolate syrup and pecan filling sandwiched between two rolled dough circles. A window-topped sandwich cookie sealed with fork tines.

Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.

Deep-fried fruit cookies with a jelly center, spiced with cinnamon and nutmeg, then dusted in powdered sugar. Crispy outside, jammy inside.

Peanut butter cookies with a hidden chocolate star in the middle, rolled in powdered sugar after baking. The classic surprise cookie that hides a chocolate kiss inside.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

Chocolate sandwich cookies filled with melted Andes mint candies. Crisp chocolate wafers rolled in sugar with a creamy mint center, perfect for holiday cookie tins and gift platters.

Lemon cream cookies with food-processor lemon-sugar, heavy cream, brown sugar, and toasted slivered almonds on top. Soft drop cookies bright with citrus and rich with dairy, makes 3 dozen.

Peanut butter cookie pops: rolled-and-cut peanut butter cookies finished with chocolate dip or sandwiched around peanut butter filling. Versatile cookie base that turns into whatever shape your cookie cutters suggest.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.