9,448 bake recipes

Lebkuchen German Christmas cookies blend honey, molasses, cardamom, and clove into a dense spiced dough rolled and cut into shapes. Family tradition, ages and keeps for months.

Bath cookies made with sea salt, baking soda, cornstarch, and essential oils. Fizzy, skin-softening bath treats shaped like cookies. NOT for eating, for bathing only.

Old-fashioned Pennsylvania ginger cakes with molasses, brown sugar, and a butter-lard shortening blend baked in muffin pans. Dense, spicy, and rich with that deep molasses flavor.

Rich lemon muffins with fresh lemon juice, lemon zest, and melted butter, topped with a sugar crust. Bright, buttery, and intensely lemony with a golden crackly top.

Fluffy white layer cake made with egg whites only, butter creamed light with sugar, and a tender milk-based crumb. The classic wedding and birthday cake base.

Omie's apple torte loaded with chopped apples and nuts in a buttery cinnamon batter. A dense, rustic German-style apple cake that's more fruit than cake in every bite.

Light Welsh-style honey cakes scented with cinnamon and brown sugar, baked in muffin tins with folded egg whites for a tender, fluffy crumb. Dusted with sugar straight from the oven.

Twice-baked Jewish cookies studded with melty semi-sweet chocolate chips that turn crispy on the outside and stay tender inside. Simple ingredients make 2 dozen crunchy biscotti-style treats.

Old fashioned butterscotch cookies made with melted butter dissolved in brown sugar for pure caramel flavor. A thin, crispy drop cookie with just six pantry staples that bakes in 8 minutes.

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

Classic rolled sugar cookie cutouts with a tender butter-and-cream dough, sprinkled with red and green colored sugar before baking. Holiday cookie-tin staple.

Buttery cinnamon pound cake studded with toasted almonds, baked in a Bundt pan until golden. Dense, velvety crumb with nutty crunch in every slice.

Classic Tuscan biscotti di Prato with toasted whole almonds, orange zest, and vanilla. The original almond biscotti from Prato, Italy, made for dunking in Vin Santo.

Pennsylvania Dutch peach cake from Lebanon County with fresh peach halves baked into a tender biscuit-style base, dusted with cinnamon sugar. A summer harvest classic.

Old-fashioned Canadian jam jam cookies: oatmeal and brown sugar rounds sandwiched around a homemade date filling. A prairie-farmhouse classic with a soft, chewy bite.

Jack-o-lantern chocolate cake is a rich two-layer chocolate cake decorated for Halloween, with orange-tinted frosting shaping the pumpkin and chocolate frosting piping the spooky grin. A fun family project that tastes as good as it looks.