8,890 baked good recipes

Carob and chocolate chip cookies with cake flour, oat flour, and turbinado sugar. A health-leaning take on the classic with hearty texture and gentler sweetness.

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.

Four-layer coconut sour cream cake with a fluffy whipped topping filling and shredded coconut all around. Make-ahead Southern dessert that gets better as it sits.

Coconut cream pie with silky custard filling, shredded coconut, and a cloud of stabilized meringue baked to golden peaks. Old-school diner pie at its finest.

Easy bread machine focaccia with just six ingredients including olive oil and active dry yeast. Hands-off Italian flatbread perfect for sandwiches, dipping, or pizza-style toppings.

Vintage Cocomalt macaroons with shredded coconut, sweetened condensed milk, and chocolate-malt powder. A Depression-era cookie with chewy edges and a soft, malty center.

Scottish oat quick bread with rolled oats, chopped prunes, walnuts, and a surprise cup of cola for moisture and caramelized sweetness. Tender oat-flecked loaf perfect for tea.

Classic lemon bars with a buttery shortbread crust and a tangy lemon-egg curd top, dusted with powdered sugar. A two-layer dessert with bright citrus snap.

Harvest spice tea cake folds steeped autumn-spice tea into a simple egg-and-sugar batter for a fragrant, almost-sponge cake. Served warm with butter, fresh nutmeg, and spiced whipped cream.

Classic Italian focaccia with a slow double rise, generous olive oil, and a customizable topping. Authentic Ligurian flatbread for snacking, sandwiches, or alongside soups and salads.

Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.

Checkerboard cookies made easy with a fudge marble cake mix: build a black-and-white checkerboard from vanilla and chocolate dough strips, chill, slice and bake. A showy slice-and-bake cookie without the fuss.

Lattice-topped raspberry pie with a glossy, pre-cooked filling that sets up sliceable, never runny. Heaps of raspberries thickened with cornstarch under a golden woven crust. A blue-ribbon berry pie.

Berlinerkranzer are buttery Norwegian Christmas wreath cookies scented with orange, brushed with sugared egg white and trimmed with candied cherry holly berries. A delicate Scandinavian holiday tradition.

Zimtsterne, traditional German cinnamon stars made from ground almonds and hazelnuts bound with meringue and barely any flour, spiced with cinnamon and topped with a white icing. A chewy holiday classic.

Zimtsterne are German cinnamon star cookies: a chewy ground-almond and cinnamon dough crowned with a crisp white meringue glaze. Naturally gluten-free and a staple of the German Christmas cookie tin.