4,576 baking soda recipes

A delicious side dish made with moong dal, green lentils and green chili peppers.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

Old-fashioned drop cookies with dark molasses, chopped tart apples, and warm spices like cinnamon, cloves, and ginger. Soft, chewy, and they make 60 cookies from one batch.

Moist chocolate date cake studded with chocolate chips and chopped nuts, no frosting needed. Plumped dates keep this one-pan cake incredibly tender while cocoa and vanilla add deep chocolate flavor.

Classic gingerbread cutout cookies with cinnamon, nutmeg, cloves, and ginger in a sturdy dough that holds its shape. Corn syrup keeps them soft while vinegar adds a subtle tang that balances the warm spices.

Tea timers, dainty triangle-cut sour cream cookies rolled in graham cracker crumbs and flecked with orange and pecans. Crisp, lightly sweet little wedges built for an afternoon teacup.

Hummingbird cake stacks three layers of banana-pineapple-pecan cake under tangy cream cheese frosting. Southern church-supper royalty, no mixer required, just stir and pour. The crumb stays moist for days thanks to fruit and oil.

The ultimate sweet-and-salty cookie: buttery dough loaded with butterscotch chips and crushed potato chips. Crispy edges, chewy centers, totally addictive. Makes 5 dozen.

Fudgy cocoa brownie cookies packed with chocolate chips, baked just until set for a soft, chewy center. Brown sugar and cocoa powder deliver intense chocolate flavor in every bite.

Buttery slice-and-bake cookies studded with candied fruit, walnuts, and raisins. Freeze the dough ahead, slice thin, and bake for festive sparkle in every bite.

Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.

Rich chocolate cake made with melted unsweetened chocolate, sour cream, brown sugar, and boiling water. Deeply fudgy, tender, and best served with whipped cream.

Orange almond cookies with chopped almonds and orange zest in the dough, a thumbprint center filled with a whole blanched almond, and an egg wash for golden shine.

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

Soft spiced drop cookies packed with plump raisins, warm cinnamon, cloves, and nutmeg. Spread thin, bake fast, cut into squares for old-fashioned cookie jar treats.