131 white vanilla cake recipes

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.

These are extremely low in fat, and the taste is more slightly bitter dark chocolate than the milk-chocolate sweet of most brownies, however if you love chocolate, they're a great treat!

Hidden Jewels are brown sugar bar cookies studded with colorful gumdrops and walnuts, lightened with folded egg whites. A retro candy-filled treat kids love.

Chocolate dunking cookies cut into long fingers, baked firm for plunging into milk or coffee. Egg-white-based, lower fat than typical, with cocoa powder backbone.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

Lighter carrot cake loaf with crushed pineapple, whipped egg whites, and a smooth nonfat cream cheese topping. Warm cinnamon spice in every slice without the heavy guilt.

A rich, sour-cream dough is laden with poppyseeds and braided into 5-inch sticks.

Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.

White chocolate nut cookies with hand-chopped white chocolate chunks and mixed nuts in a brown sugar dough. A big-batch drop cookie with crisp edges and a chewy, buttery center.

Cranapple cake baked in a tube pan with cranberries, shredded apple, and applesauce for moisture. A lower-fat fall cake with a vanilla confectioners sugar drizzle.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Ring-shaped orange juice cookies topped with candied cherries or almonds. Delicate bracelet cookies made with oil instead of butter. Dairy-free and freezer-friendly.

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Raisin oat muffins made with blended oats instead of flour, egg whites, and skim milk. A hearty, lower-fat breakfast muffin with a tender crumb and plump raisins throughout.