1,794 cake flour recipes

Adorable gingerbread teddy bear cookies hand-shaped from spiced dough with cinnamon, ginger, and cloves. A fun holiday baking project for kids and grown-ups, no cookie cutters required.

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

Macaroon meets chocolate chip cookie in this co-winner in the drop cookie category, with a twist of cinnamon, nutmeg and mint; it's from Jessica Wall-Valadez of Milwaukee.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Soft drop cookies loaded with apricot nectar, apricot preserves, and chopped dried apricots for triple fruit flavor in every bite.

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!

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Crispy griddle-fried patties made from bulgur wheat and chickpea flour with onion and garlic. A quick, egg-free grain patty that works as a burger substitute or hearty side.

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

Classic Toll House chocolate chip cookies using the original butter and shortening method. Makes 5 dozen crispy-edged, chewy-centered cookies from the iconic recipe.

The hot fudge sauce, the chocolate cake and the brownie like texture will make you touch the heaven.

An easy citrus infused bread for your bread machine enriched with cottage cheese and grapefruit.

This dessert is a favorite on the menus at many Houston, Mexican and South American restaurants.

Big, hearty banana peanut butter oat cookies loaded with raisins and brown sugar. No mixer needed for these chewy drop cookies. Makes 18 jumbo-sized jumbles in 30 minutes.

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

Lemon poppy seed cookies with fresh lemon zest, ground coriander, and lemon extract baked low and slow at 300F. Tender, citrusy drop cookies with a subtle crunch from poppy seeds.