Dessert

Like streusel-topped cakes, caramel-apple cookies, and one dessert made with Cheez-Its.

It’s time to make your best pie yet.

Think cream-cheese-stuffed muffins, cookies studded with chocolate and pecans, and spice-laden pies.

Our eight go-to varieties, plus how to pick an apple for baking in the first place.

Crisp, rippled edges, chewy centers, and puddles of melted chocolate.

This isn’t competing with a brownie. It’s in a class of its own.

Fall dreams are made of this. Who are we to disagree?

A few clever changes take classic Rice Krispies Treats to soaring new heights.

A plush fall bake loaded with fruit and topped with cinnamon streusel.

It’s just better than homemade pumpkin purée.

This sunny loaf has a citrusy tang and crunchy burst from poppy seeds.

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Apple pie in doughnut hole form? We’re in love.

Just as great with coffee for breakfast as it is with amaro for dessert.

Claire Saffitz’s cardamom-and-cider-spiked apple pie will rival any bakery version.

Soft in the center, crisp at the edges, and coated in cinnamon sugar—everything a classic snickerdoodle should be.

Sweet, aromatic, and bubblegum pink, this playful cocktail is the utter definition of fun.

These playful cookies are reminiscent of St. Louis butter cake, with specks of crunchy rice brittle throughout.

Attention: A date shake is not a smoothie, but you can have it for breakfast if you want.

An optional pinch of saffron adds a golden hue and subtly floral flavor to tangy buttermilk pie.

Like a raspberry skillet cake with almond flour and spicy almond-butter green beans.

With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.

Coffee ice cream, bourbon fudge, toasted pecans, and an Oreo crust come together in this frozen pie worthy of any celebration.

This colorful Filipino shaved ice dessert is all about contrasting textures—and endless customization.