6,869 vanilla sugar recipes

Six-ingredient butterscotch blondies with a chewy, caramelized center and crackly top. Brown sugar and melted butter boiled together give these bars their rich toffee-like flavor.

Kahlua brownies with melted unsweetened chocolate, coffee liqueur, and instant coffee in the batter, topped with a boiled chocolate icing and scattered chocolate chips. Triple chocolate and coffee in every bite.

Ruehrkuchen is a classic German stirred cake: a simple lemon-and-rum-scented butter cake split into layers and filled with silky vanilla pudding buttercream. Everyday German baking at its most comforting.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Classic Swedish butter cookies leavened with baker's ammonia for an impossibly light, crisp, melt-on-your-tongue texture. Just 5 ingredients, shaped into small balls, and baked low and slow. An old-world Scandinavian recipe.

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

Simple butterscotch squares made with melted butter, brown sugar, one egg, chopped nuts, and vanilla. A one-bowl blondie recipe that bakes in 30 minutes with just 8 ingredients.

As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.

Chocolate icebox pudding layers a rich German chocolate filling between vanilla wafers, then chills until the cookies soften into a cake-like, no-bake dessert. A vintage make-ahead treat with just four ingredients.

Chocolate pinon cookies with grated semi-sweet chocolate and toasted pine nuts in a buttery shortbread dough, dusted with powdered sugar. A Southwestern-inspired holiday cookie.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

Silky cheesecake made with fat-free cream cheese and graham cracker crust. Lightened-up classic with creamy texture that doesn't taste like diet food.

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.

Go-to brown sugar slice and bake cookies: a freezer-friendly cookie log that slices straight from frozen onto the baking sheet. Tender, caramel-sweet, and ready to bake any time you need cookies fast.

Ricotta and cream cheese blend with amaretto liqueur and vanilla in this lighter cheesecake where a graham cracker crust supports creamy filling that's less dense than New York style but just as satisfying.