8,888 baked good recipes

Crushed crackers folded into stiff meringue with pecans create a crispy-chewy crust that bakes into a pie shell, topped with whipped cream and fresh strawberries.

Lemon coconut snickerdoodles with cream of tartar tang and bright lemon zest. A bakery-style drop cookie with crisp edges, soft centers, and shredded coconut for chew.

Dense, fudgy brownies made with melted unsweetened chocolate, brown sugar, butter, and walnuts. Mixed by hand in one bowl. No mixer needed.

Oatmeal chocolate chip cookies made with shortening, brown sugar, and quick oats. Crispy edges, chewy centers, and a simple one-bowl recipe that works every time.

Black bottom cupcakes drop a sweet cream cheese filling studded with chocolate chips into chocolate cake mix batter, baking into a self-frosting cupcake. Travel-friendly picnic dessert with no icing to melt.

Kris Kringle no-bake bars layer crisp rice cereal with peanut butter and corn syrup, topped with melted chocolate and butterscotch chips. Six ingredients, 30 minutes, no oven needed.

Spiced pizzelles flavor the classic Italian wafer cookie with warm nutmeg and floral cardamom. Crisp, lacy, and lightly spiced, perfect for stacking on a holiday cookie tray or sandwiching with mascarpone.

Sugar-free fruit cookies with raisins, currants, nutmeg, and hot apple juice instead of sugar. A big-batch drop cookie sweetened naturally by dried fruit.

Tall honey cake (lekach) baked with 1¼ cups honey and a full cup of strong coffee for moisture and depth. Walnut-studded with warm spices, traditional for Rosh Hashanah and the Jewish New Year.

Poppy seed ravioli cookies filled with a blended almond-poppy seed-honey filling, folded like tiny ravioli, and brushed with honey after baking. A unique holiday cookie project.

Coca-Cola tube cake with pecan frosting bakes a chocolate cola batter studded with mini marshmallows, then gets topped with a warm cola pecan glaze. Southern church-supper classic.

Apple cheddar muffins with oats, pecans, and a butter-dipped cinnamon-sugar apple slice pressed into each top. A savory-sweet breakfast muffin with sharp cheese in every bite.

Death by chocolate bundt cake combines cocoa powder and 12 ounces of chocolate chips into a sour cream batter for the ultimate chocolate-on-chocolate dessert. Dusted with powdered sugar.

Giant almond Florentines bake whole 8-inch caramel-almond rounds in foil pie pans, then finish with a chocolate-coated bottom. Crisp, lacy, and dramatic. The classic European cookie scaled up to plate-size.

French breakfast muffins are sweet nutmeg-scented puffs rolled in melted butter and cinnamon-sugar straight from the oven. Sometimes called doughnut muffins for their fairground-pastry vibe.

Mocha nut rounds are slice-and-bake icebox cookies flavored with instant coffee and semi-sweet chocolate. Edges dipped in milk chocolate, then rolled in chopped pistachios for a striking holiday cookie tray finish.