8,890 baked good recipes

Classic koulourakia are twisted Greek Easter cookies brushed with egg wash and sprinkled with sesame seeds. Buttery, slightly crisp, and scented with brandy and vanilla.

Soft, warmly spiced gingerbread cookies made with molasses, cinnamon, cloves, ginger, and nutmeg. Roll and cut into festive shapes for Christmas decorating with simple icing.

Simple cocoa brownies mixed in one microwave-safe bowl, no melting chocolate required, with a tender crumb and deep chocolate flavor from Dutch-process cocoa.

One-bowl fudgy cocoa brownies with brown sugar and chopped walnuts. Melted butter and cocoa replace bar chocolate for a deeply chocolatey brownie that's ready in 35 minutes.

German gingerbread cookies (Lebkuchen-style) with ginger, cinnamon, cloves, and dark molasses. A classic Christmas cookie that bakes drop-style or chills overnight for cookie-cutter shapes.

Egg-free, dairy-free cocoa cookies made with silken tofu, soy milk, and applesauce. Soft, fudgy, and dusted with powdered sugar. A vegan chocolate cookie that nobody will guess is plant-based. Makes 3 dozen.

These homemade graham wafers are crisp, lightly sweet, and perfect for snacking, crushing into crumbs for pie crusts, or pairing with spreads. Made with wholesome graham flour and a touch of vanilla, they bake up golden and delicious in just minutes.

Ultra-fudgy brownies made with real melted chocolate and butter, packed with chopped nuts and just enough flour to hold their dense, truffle-like texture.

Dark chocolate, corn syrup, and crunchy walnuts bake into fudgy brownies with crackly tops that taste like Mom's kitchen in every bite.

Buttermilk chocolate tea bread bakes a tangy buttermilk batter with cocoa powder into a tender quick-bread loaf. Perfect with afternoon tea or sliced thick for breakfast.

Unsweetened chocolate melts into butter for simple brownies with walnuts that bake low and slow into fudgy squares.

Soft-baked oatmeal chocolate chip cookies with warm cinnamon and nutmeg spices, ready in under 30 minutes for chewy or crispy texture

Almond ginger biscotti with the proper twice-baked crunch, studded with whole almonds, candied ginger and warm cardamom. Crisp, dunkable Italian cookies that keep for weeks in the jar.

Instead of the raisins, this Apple Strudel uses dried cranberries instead. It's also lighter, crispier and easier to make by using phyllo pastry instead of typical thick pastry.

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

Rich devil's food cake made with sour milk and brown sugar, layered with chocolate fudge frosting studded with raisins. Moist, deep chocolate flavor from an old-school recipe.