2,023 dough recipes

Cinnamon applesauce Christmas ornaments: scented dough ornaments made from cinnamon, cloves, nutmeg, ginger, and applesauce. Not edible, but they smell like Christmas for months.

Classic butter-rich oatmeal cookie dough rolls that freeze for 6 months, ready to slice and bake into chewy raisin nut cookies any time.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Chicken calzones with feta, parmesan, fresh tomatoes, and basil stuffed in a homemade beer dough crust. Brushed with melted butter for golden, flaky edges.

Spumoni slice-and-bake cookies with three layered doughs: cherry pink, chocolate, and pistachio green with rum flavoring. A colorful Italian-inspired Christmas cookie.

Double chocolate oatmeal cookies with cocoa in the dough and semi-sweet chocolate chips throughout. Chewy, fudgy drop cookies with 3 cups of oats.

Cherry-stuffed cookies dipped in white and dark chocolate with chopped pecans. Each cookie hides a whole maraschino cherry inside a tender dough shell.

Garlic chocolate chip cookies with blanched garlic cloves soaked in maple syrup, mixed into a buttery dough with brown sugar, nuts, and chocolate chips.

Dishpan cookies loaded with cornflakes, oatmeal, coconut, nuts, and chocolate chips in a buttery brown sugar dough. A massive batch kitchen sink cookie recipe.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

Soft, cake-like banana cookies with buttermilk and chopped nuts, topped with a thin vanilla confectioners' sugar icing. Chill the dough for puffier cookies. A vintage recipe with 18 reviews.

Crisp, buttery slice-and-bake cookies with brown sugar, a hint of nutmeg, and bold black walnut flavoring. Shape the dough into logs, chill overnight, and slice thin for a quick batch of 48.

Monastery oatmeal bread made with a sponge starter, rolled oats, and whole wheat flour for a hearty, deeply flavoured loaf. Two free-form ovals with a rustic oat-dusted crust, perfect for toast or sandwiches.

Linzer Augen are Austria's almond shortbread sandwich cookies: two tender, nutty rounds glued with apricot jam, the top cut with a little window that frames the glistening preserves under a snowfall of powdered sugar. A Christmas cookie tin classic.

British-style lemon meringue pie with orange-scented shortcrust pastry, a cornstarch-thickened lemon curd filling, and a soft, lightly browned meringue crown. Old-fashioned and unmistakably citrusy.