8,888 baked good recipes

Pecan crescents, buttery melt-in-your-mouth shortbread cookies rich with finely chopped pecans and a hint of nutmeg, shaped into little crescents. A cornstarch-tender holiday cookie in the wedding-cookie family.

Mocha crumb cake built on a boxed cake mix spiked with cold coffee and warm spices, finished with a broiled brown sugar granola topping. A quick-to-mix sheet cake with bakery-style crunch.

Fancy spritz cookies are tender, buttery pressed cookies enriched with ground almonds and almond extract for a marzipan-like flavor. Shape them with a cookie press into pretty holiday wreaths and stars.

Old-fashioned butterscotch pie with a homemade caramel custard filling cooked in a double boiler. Brown sugar and real caramel syrup give it deep, toffee-rich flavor in a pre-baked crust.

Frozen toffee butter torte with a chocolate-ganache center, crushed Heath bar crust and crown, and whipped butter-brown sugar filling. An elegant no-bake make-ahead dessert.

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.

Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.

Quick red velvet cake: yellow cake mix hack with buttermilk, cocoa powder, and red food coloring. A doctored box shortcut that delivers moist, classic red velvet in under an hour.

Krumiri: Piedmontese piped butter cornmeal cookies from Casale Monferrato, Italy. Crisp, mustache-shaped shortbread with a distinct golden crunch and subtle vanilla flavor.

Frosted ginger cookies with deep molasses warmth, soft pillowy centers, and a sweet frosting finish. Classic drop-cookie method delivers tender bakery-style rounds every time.

Annie's butter cookies: one buttery, rich dough that shapes into candy canes, pinwheels, spritzes, cutouts, or drop cookies. The Christmas-cookie foundation worth memorizing.

Lattice-topped raspberry pie with a glossy, pre-cooked filling that sets up sliceable, never runny. Heaps of raspberries thickened with cornstarch under a golden woven crust. A blue-ribbon berry pie.

Zimtsterne are German cinnamon star cookies: a chewy ground-almond and cinnamon dough crowned with a crisp white meringue glaze. Naturally gluten-free and a staple of the German Christmas cookie tin.

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

Light chocolate layer cake from Hershey's with cocoa, skim milk, margarine, and a splash of vinegar for tender crumb. An egg-free, reduced-fat layer cake that bakes up moist and fluffy.

Black currant tea brownies layer cassis-infused fudge squares with a glossy berry preserve and a silky black currant tea ganache. A boozy, perfumed showstopper.