Cinnamon Baked Doughnuts

Hong Kong Egg Tarts

Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts; when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.

Mustard, Kale and Cheddar Pull-Apart Bread

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

3 hr 5 min

Pecan Cream Pie

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Blueberry Scones with Lemon Glaze

Molten Chocolate Mug Cake

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

Italian Ricotta Cookies

Jessica Hulett’s tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett’s grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.

1 hr

The Food Lab's Chocolate Chip Cookies

Learn the secrets and science behind the best browned butter chocolate chip cookies in this classic recipe from The Food Lab.

1 hr 15 min

Red Velvet Chocolate Chunk Cookies

Chewy, tall red velvet cookies studded with semi-sweet and white chocolate chunks. The dough is chilled for shape and deep color, yielding soft-centered cookies with set edges.

S'mores Cookies

These cookies merge two classics into one. Chocolate chip cookie dough is baked on top of a s’more (in this case, a layer of marshmallow, chocolate, and graham cracker). After banging the pan mid-way through baking, the melted marshmallow peeks out on top and gives the cookies a perfect, gooey pull. Once cooled, you can flip them over to see the golden brown graham cracker square on the bottom. They’re easy to batch and assemble in advance and you can store them in the freezer to bake off whenever the craving hits. Tips & Tricks - It helps to have the eggs and butter at room temperature so the two will easily blend together and create a more homogeneous and even batter. - It may seem like we’re adding a lot of salt, but since we’re using unsalted butter you’ll need it to balance out the sweetness of the cookie dough. If you don’t have kosher salt and are using table salt instead, decrease the amount of salt by at least ½ teaspoon. - The longer the cookie dough rests, the more flavor will develop. If you don’t want to wait an hour, 30 minutes is better than none.

Chewy Chai Gingerbread

Soft and chewy, these gingerbread cookies come together quickly and easily. Using oil instead of butter keeps the rounds moist and lets the warmth of the spices shine. A chai blend, which often highlights ginger and cardamom and includes the surprising heat of black pepper, gives them even more verve. If you don’t have one on hand, you can simply mix your own (see Tip). That spiced coziness is echoed in the glaze, but the cookies are just as satisfying unadorned. (For more of Genevieve's holiday cookie tips, see this article.)

1 hr 30 min

Popcorn Bucket Cookies

These candy-studded cookies take all the fun of your favorite concession stand players and bake them right into and atop a simple sugar dough. Toffee bits feature in a supporting role, never overshadowing the stars (the popcorn and candy, of course). If using gummy candy, be sure to save them for the top; otherwise, the cookies will spread too much as they bake. Feel free to play around with the mix, but make sure your popcorn (microwave or stovetop) is freshly popped for a crisper and more even coating.

1 hr