8,633 baked good recipes

Cranberry and Granny Smith apple pie with nutmeg in a double crust. Tart cranberries burst against sweet apples for a festive holiday pie with gorgeous ruby-red filling.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Traditional Welsh plate cake cooked on a bakestone with dried fruit, nutmeg, and brown sugar. Teisin Lap is a rustic griddle cake with a golden crust and tender, fruited crumb, no oven required.

Pecan shortbread cookies shaped into little ovals and rolled in powdered sugar. Only 4 ingredients, no eggs, mixed by hand, and they melt in your mouth. A Mexican wedding cookie cousin that makes 4 dozen.

Pumpkin pecan cheesecake with a graham cracker crust, spiced pumpkin filling, and a brown sugar pecan streusel topping. A fall dessert that combines two holiday favorites in one.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Crispy vanilla rosettes fried on a decorative iron, then dipped in vanilla icing. Scandinavian holiday cookies that look like edible snowflakes. Yields 12 cookies.

Tangy goat cheese replaces cream cheese in this elegant cheesecake with a honey-kissed graham cracker crust and silky sour cream topping. Bright with lemon zest and vanilla, it chills overnight for a make-ahead dessert that wows.

Pumpkin chiffon praline pie with a buttery brown sugar pecan praline baked into the crust, plus a light gelatin-set pumpkin chiffon filling lifted with whipped meringue.

Rhubarb cream cheese pie with a tart cooked rhubarb base and a sweet cheesecake-like top layer. Two pies in one slice: tangy fruit filling under a smooth, creamy custard cap.

Annie's butter cookies: one buttery, rich dough that shapes into candy canes, pinwheels, spritzes, cutouts, or drop cookies. The Christmas-cookie foundation worth memorizing.

Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.

A light sponge cake rolled with whipped cream, applesauce, and walnuts for an elegant holiday dessert that looks impressive but comes together quickly.

Cinnamon sugar butter cookies rolled in spiced sugar and baked low for a soft, chewy center. Brown sugar dough gives these drop cookies deep caramel notes with a crackly cinnamon coating.

Fudgy brownie filling loaded with chocolate chips, pecans, and a splash of Kahlua, baked in a pie crust and topped with billowy whipped cream and chocolate curls.