We all know granulated from powdered, but what about sugar in its other glorious forms? We break it down.
The Ultimate Guide to Sugars and When Each Type Works Best
Updated on Apr. 17, 2024
When it comes to baking up our favorite treats, we often rely on everyday granulated sugar to give it that irresistible sweetness. Of course powdered sugar and brown sugar have their place in the kitchen too (hello, chocolate chip cookie recipes!), but what about those uncommon types of sugar that specialty recipes call for? What makes them different from their pantry essential cousins?
Well, let me break down the difference between the most used types of sugar so you can shop and bake with confidence. By the way, here’s how to cream butter and sugar the right way.
Granulated Sugar
Let’s start with the very basics. Granulated sugar is the white sugar that you rely upon everyday for stirring into your coffee or mixing up a batch of shortbread. Made from sugarcane, this sugar is sometimes known as white, table or refined sugar.
Powdered Sugar
Another pantry staple, powdered sugar is sometimes referred to as icing or confectioners’ sugar. This sugar is used frequently in glazes and frostings since it dissolves so easily. Powdered sugar is just very fine white sugar with a bit of added corn starch to prevent it from becoming cakey.
Superfine Sugar
Somewhere between granulated and powdered is superfine sugar (sometimes called caster sugar). It has smaller granules than regular white sugar, but isn’t quite ground into fine powder. This sugar variety dissolves quickly making it perfect for meringues (you can get more meringue tips here). Superfine sugar is also a bar essential—the small granules dissolve faster than table sugar in cocktail, like this classic margarita.
Brown Sugar
Available in light and dark varieties, brown sugar is another pantry staple you can use morning, noon and night. Both these sugars are granulated sugar with an added touch of molasses. While dark brown sugar does have a bit more molasses than its lighter counterpart, both these sugars can be used interchangeably in recipes to add a subtle caramel or toffee flavor.
Brown sugar can dry out over time. If brown sugar gets hard, you don’t need to toss it! You can soften brown sugar easily.
Sanding Sugar
This coarse sugar has large granules that don’t readily dissolve when exposed to heat or moisture. Sanding sugar isn’t typically mixed into any recipe, rather it’s used for decoration (and you can find it in a wide array of colors).
Turbinado Sugar
Turbinado sugar is derived from sugar cane and is minimally processed. This variety has larger sugar crystals than it’s granulated counterparts and is also darker in color—it looks very similar to a light brown sugar. The difference here between turbinado and brown sugars is that molasses is not added. Instead, turbinado sugar retains a very (very!) light caramel flavor due to its light processing. In fact, turbinado sugar is a better substitute for white sugar than brown. Try it in this rustic blueberry tart.
Demerara Sugar
Demerara sugar is similar to turbinado sugar since it is also minimally processed and has a coarser grain. However, demerara sugar is darker and has more of a molasses flavor, making it a better substitute for brown sugar.
Muscovado Sugar
Muscovado is a type of unrefined cane sugar. Sometimes called Barbados sugar, this variety is dark brown and packed with the sugar’s natural molasses. You can substitute muscovado for traditional brown sugar, but be aware that the granules are larger and the molasses flavor much stronger. With that stronger flavor, muscovado lends itself well to savory applications, like homemade barbecue sauces.
Now that you know the difference between these sugars, you can start mixing up twists on your favorite sweets. We’ve got 150 for you to start on! If you’re looking for sugar alternatives, we’ve got you covered, too.
Treats! Treats! Treats!
Sugar cone crust makes a pie that tastes like birthday cake when you add a colorful, creamy no-bake confetti filling. —Gina Nistico, Taste of Home Food Editor
Grapefruit Yogurt CakeWe eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. It's healthier too! —Maiah Miller, Montclair, Vermont
Pecan Pumpkin DessertI always make this treat for Thanksgiving. A friend gave me the recipe, and I've since shared it with many others. —Sue Williams, Mount Holly, North Carolina
Blueberry Cheesecake Ice CreamBlueberries? Love them. Blueberry cheesecake? Even better. Blueberry cheesecake ice cream? Now you’re talking!
Carrot Cake with Cream Cheese FrostingCinnamon, nutmeg, carrots and a creamy, tangy frosting make this classic carrot cake a winner.
Peanut Butter Cream PieThis no-bake peanut butter pie is rich, decadent and packed with as much peanut butter flavor as possible. The hardest part of the recipe is waiting for it to chill overnight!
Raspberry Custard KuchenBack where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Apple-Pumpkin Upside-Down CakeWe love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California
Grilled Fruit Phyllo TartThis tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina
Down East Blueberry BuckleThis buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts
Palmier CookiesSeriously impressive palmier cookies need only two ingredients. Break out that box of premade puff pastry and your bag of granulated sugar to create these buttery, flakey French pastries.
Marshmallow-Almond Key Lime PieSummer is peak season for Key limes—a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow layer on top. This makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina
Cherry Pie BarsEasy to make, easy to transport and easy to love, these indulgent cherry pie bars are the perfect treat, no matter your baking skill level.
Oatmeal Cream Pie RecipeWe love foods that remind us of childhood, like the chewy oatmeal cream pies stashed in our lunch boxes on lucky days.
Apple StrudelThe ideal fall recipe has arrived: the apple strudel. Filled with a gooey inside and wrapped in a golden, flaky outer crust, this apple strudel is as pretty as it is delicious.
Blueberry Zucchini SquaresI saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
Amaretto CheesecakeCreamy, delicious and deceptively easy to put together, this amaretto cheesecake demands more than one slice.
Pistachio CookiesCelebrate the start of the holiday season with these festive green pistachio cookies. Rich and nutty, this recipe needs just 25 minutes of prep and yields 6-1/2 dozen buttery cookies.
Cream PieThis creamy pie recipe, made with whipped cream and cream cheese inside a buttery graham cracker crust, could not be easier.
Creme de Menthe CupcakesWe use creme de menthe liqueur (the term means "mint cream" in French) to add a cool touch to these impressive mascarpone-frosted cupcakes. —Keri Whitney, Castro Valley, California
Grilled Figgy PiesDelicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island
Nutty Cheesecake SquaresI grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. —Ruth Simon, Buffalo, New York
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Blackberry Frozen YogurtYou could also use boysenberries, raspberries or strawberries for this delicious dessert. — Rebecca Baird, Salt Lake City, Utah
Lemon Orange CakeI like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. —Norma Poole, Auburndale, Florida
Cake & Berry Campfire CobblerThis warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
Pumpkin TiramisuPut a twist on a classic dessert just in time for fall. Learn how to make pumpkin tiramisu filled with cozy flavors.
Rustic Honey CakeServe this sweet, moist honey cake with ripe berries and a sprinkle of crunchy pistachios.
Pecan PralinesThese pecan pralines melt in your mouth and deliver buttery and sweet flavors. They are a hybrid cookie-candy confection and filled with crunchy nuts.
Easy Tres Leches CakeWhen we come across a cake recipe described as “easy” that's also a contest-winner, you know we'll be running out to get the ingredients! Thankfully, this easy tres leches cake cuts down on a few ingredients by starting with a simple box of cake mix.
Cranberry CheesecakeCranberry cheesecake earns top reviews for its tart and tangy flavor. It has a lush, creamy texture, too, thanks to baking in a hot water bath.
Walnut-Filled PillowsThese tender cookie pillows, filled with a delicious walnut mixture, are my husband's favorite. He says it wouldn't be Christmas without them. —Nancy Kostrej, Canonsburg, Pennsylvania
Lemon Whirligigs with RaspberriesGolden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York
Not-Fried Ice Cream CakeWe created this ice cream cake to mimic the popular dessert in many Mexican restaurants without the deep frying. It’s a no-fuss treat that feeds a crowd, and it’s conveniently made ahead. —Taste of Home Test Kitchen
Spiced Peach PuffsWe always made cream puffs for special occasions when I was growing up in our family of seven. Sometimes we used a custard filling, but this version with whipped cream and peaches is the best. —Agnes Ward, Stratford, Ontario
Freezer Strawberry Shortbread DessertWhen I’m planning party menus, I appreciate dessert recipes like this; you can make and freeze it up to two weeks before serving. A refreshing slice is welcome after a big meal.—Cassie Alexander, Muncie, Indiana
Dipped Peanut Butter Sandwich CookiesYou’ll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. —Jackie Howell, Gordo, Alabama
Raisin Date Bread PuddingAll my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan
Walnut TartThis walnut tart look harder to make than it actually is, and it's easier to enjoy than you'll think possible in a sweet treat of a dish.
Blueberry Graham DessertWhen you're short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test Kitchen
Pineapple PieThis creamy pineapple pie uses canned fruit and whipped cream to create a rich, sweet filling that sits atop a flavorful graham cracker crust. It takes less than 10 minutes to make and will shine on any dessert spread.
Berry White Ice PopsNothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut
Cherry CobblerFor a sweet ending to your day, try this easy cherry cobbler recipe. The only thing that could be better? Topping it with ice cream, homemade whipped cream or both. (We won’t judge.)
CheesecakeWant to learn how to make the best ever cheesecake recipe? Our Test Kitchen offers all the tips you'll need.
Lemon Tart with Almond CrustOur state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona
Frozen Hawaiian PieCool summer pies are one of Mom's specialties. This version offers pineapple, maraschino cherries and walnuts that are folded into a fluffy filling. It's an easy yet tempting no-bake dessert. —Jennifer Mcquillan, Jacksonville, Florida
Orange CookiesSoft, tender and filled with bright, zippy orange juice and zest, our orange cookies with a homemade icing are sure to please—and pucker!
Rhubarb CrispMake rhubarb crisp with strawberries in spring and apples in fall to enjoy a simple, year-round dessert.
Almond Raspberry StarsThe first Christmas that I baked these, I ended up quickly making a second batch! The whole family enjoyed them. —Darlene Weaver, Lebanon, Pennsylvania
Peanut Butter Popcorn BallsFriends and family are always happy to receive these tasty peanut butter popcorn balls. I love making them as well as eating them! —Betty Claycomb, Alverton, Pennsylvania
Fruit CakeThis chewy, sweet and, most importantly, simple fruit cake recipe will bring joy to any holiday gathering. It's filled with tasty additions like three types of candied fruit and a heaping mound of crunchy walnuts for a fun-filled celebratory must.
Rustic Fruit TartMy husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
Toffee-Pear Crisp Bread PuddingMy son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! —Kurt Wait, Redwood City, California
Cranberry-Orange TrifleI make this showstopper for many occasions, slightly changing—or adding—ingredients. I sometimes add toasted coconut between the layers. —Raymonde Bourgeois, Swastika, Ontario
Fluffy Cranberry MousseThis is a delicious and pretty salad for the holidays, but it's so good that I serve it at other times, too. I got the recipe from a neighbor who had served it with a traditional turkey dinner. —Helen Clement, Hemet, California
Lemon SnowdropsI save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California
Lemon Strawberry ShortcakeEnjoy the signature tastes of summer with this bright and sweet lemon strawberry shortcake, heaped with fresh berries and whipped cream.
Grilled Honey-Balsamic Glazed FruitOne summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington
Chewy Peanut Butter Pan SquaresWith seven of us in our family, including two teenage boys, these peanut butter squares never last long! It's hard to believe how simple they are to prepare. —Deb DeChant, Milan, Ohio
Birthday Cake Freezer PopsOn my quest to find birthday cake ice cream—my favorite flavor—I came up with these easy ice pops. Now, instead of going to the store whenever a craving hits, I just head to my freezer. —Dawn Lopez, Westerly, Rhode Island
Pecan Butter TartsI searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. —Susan Kieboam, Streetsboro, Ohio
Lemon Chiffon CakeLemon chiffon cake is soft and spongy, with a luscious buttercream frosting. You'll want to eat this cake quickly, as chiffon cakes don't last very long—but that shouldn't be a problem, given how delicious it is.
Easy Crunch Berry PieThis is a fresh, simple approach to making a company-worthy pie. The playful Cap’n Crunch cereal crust is fun to bite into, and it’s the perfect complement to a mixed berry no-bake filling. —Taste of Home Test Kitchen
Sweet Potato Cheesecake BrowniesSatisfy your sweet tooth with these decadent sweet potato cheesecake brownie bars. This simple recipe results in an irresistible treat for just about any occasion.
Vanilla Ice Cream RecipeOur vanilla ice cream recipe is perfect for those who have never made ice cream in their life, as well as ice cream aficionados looking for a go-to, tried-and-true recipe to keep in their back pocket.
Caramel CheesecakeWhat makes cheesecake even better? A delicious, gooey caramel topping. Our caramel cheesecake has a crushed vanilla-wafer crust and a warm caramel-walnut topping. Oh yeah, it's really easy to make too!
Healthy Apple CrispThis easy dish is a tradition in my family. It's as quick as a boxed cake mix but it's a healthier dessert choice. It's ideal in fall when it seems that everyone has a bag or two of fresh apples to give away! —Terri Wetzel, Roseburg, Oregon
Oatmeal Cranberry CookiesChewy and sweet, oatmeal cranberry cookies balance tart cranberries and zesty orange with indulgent white chocolate for an anytime treat.
Strawberry-Rhubarb CobblerThis strawberry-rhubarb cobbler hits all the marks. It's loaded with fresh seasonal fruit, it balances tart and sweet, and it's even easier than pie!
Sour Cream Apple PieA cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling are crowd-pleasers! Be prepared to serve seconds. —Sharon Bickett, Chester, South Carolina
Kentucky Butter CakeLook no further than Kentucky butter cake for a fluffy, buttery cake with an excellent crumb and a vanilla-almond butter sauce that permeates every bite.
Mini Cherry CheesecakesThese little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat a whole mini cheesecake yourself! —Kay Keller, Morenci, Michigan
Chewy Oatmeal CookiesWhat's better than a perfectly chewy cookie full of delicious mix-ins? Nothing's better than that in my book. Here's how to make the best oatmeal cookies.
Rhubarb Custard BarsOnce I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
Banana Skillet Upside-Down CakeMy grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
Apple Cranberry CrispFor a tart twist on an old-fashioned dessert favorite, try this apple cranberry crisp.
Raspberry RibbonsI make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
Apple Dumplings with Crescent RollsWhen you don't have time to make them the traditional way, apple dumplings with crescent rolls make for an easy and delicious dessert. Forget fussing with a crust, just roll these up and pop them in the oven.
Lime TartThis lime tart is a prettier version of Key lime pie, complete with a delicious graham cracker crust and tangy whipped topping.
Gingerbread House CookiesThis is my favorite molasses cookie. I use the recipe not only to create little houses for Christmas but also to make bunnies for Easter and stars for the Fourth of July. —Karen Haen, Sturgeon Bay, WI
Daisy's FruitcakeI added pecans and candied fruits to an apple cake recipe for my Texan take on traditional English fruitcake. —Daisy Corene McHorse, San Saba, Texas
Squash Custard PieAcorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California
Pistachio Bundt CakePistachio Bundt cake is a light, vibrant and delicious treat that's as pretty as it is tasty. Garnish it with decadent toppings like chopped pistachios for an elegant dessert that doesn't take much effort.
Cranberry PieThe tart-sweet filling and a perfect, flaky crust make this cranberry pie a bake not to be missed.
Cherry DivinityIt's just not a party without these light and airy confections on my dessert platter. The recipe is versatile because you can replace the cherry gelatin with any flavor that suits your taste. —Crystal Ralph-Haughn, Bartlesville, Oklahoma
Blackout Peach Bread PuddingI bake several times a week so my kids have homemade desserts. We lost power in a storm, so I used the grill to invent “blackout” pudding. —Augustina Zaccardi, Eastchester, New York
Key Lime CupcakesI made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. —Jennifer Gilbert, Brighton, Michigan
Classic Creme BruleeWith a caramelized topping and custardy filling, a creme brulee recipe will always bring an air of elegance to any dessert menu.
Kolacky CookiesA flaky cream-cheese dough makes these walnut-filled kolacky cookies a joy to bite into. Make these when you want to wow your friends or when your family wants something sweet during a holiday.
Baklava TartletsWant a quick treat that's delicious and easy to make? These tartlets will do the trick. You can serve them right away, but they're even better after chilling for about an hour in the refrigerator. —Ashley Eagon, Kettering, Ohio
KourabiedesWhen a cookie recipe calls for a pound of butter and confectioners’ sugar, you know it’s going to be a good one. Our kourabiedes are living proof.
Deep-Dish Apple PieThis deep-dish apple pie is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts
Ice Cream KolachkesThese sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
Cranberry TartCranberries make the holidays feel extra celebratory. Our cranberry tart recipe bakes these pink-red beauties, along with shaved almonds and almond extract for a rich nuttiness, into a dense cake.
Blueberry Lattice BarsSince our area has an annual blueberry festival, my daughters and I are always looking for amazing new recipes to enter in the cooking contest. These lovely bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine
Cake Mix BarsThese easy cake mix bars are festive, fast and flavorful, and they make the perfect dessert for a crowd. Take a pan to a party, picnic or potluck!
Peach Cobbler Dump CakeHomemade peach cobbler dump cake uses shortcut ingredients—canned peaches and a cake mix—to deliver a cozy, tender cake that's impossible to serve without a scoop of ice cream.
Lime Basil PieThis sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. —Samara Donald, Redmond, Washington.
Buttermilk Cake with Caramel IcingThis fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
Peach & Blueberry TrifleThis crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! —Raymonde Bourgeois, Swastika, Ontario
Blueberry Ice CreamIf you churn only one homemade ice cream this summer, it should be this blueberry ice cream. Each scoop has a subtle tart, floral flavor and intense purple hue.
Scottish ShortbreadThis three-ingredient traditional Scottish shortbread recipe makes beautifully buttery, crumbly biscuits to elevate tea time.
Strawberry Pretzel SaladWhat's a potluck without strawberry pretzel salad? This summer side dish (or should we say dessert?) is definitely a recipe to keep in your back pocket.
Cranberry Layer CakeI adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio
No-Bake Peanut Butter TreatsPerfect for road trips, these peanut butter oatmeal balls won’t stick to your hands. Keep them in the refrigerator for portable snacks. —Sonia Rohda, Waverly, Nebraska
Walnut CookiesThese walnut cookies combine a rich, nutty flavor with a tender and buttery texture. Perfect for any occasion, they can be easily adapted to gluten-free.
Lemon BarsThese delightful lemon bars have a wonderful tangy flavor, and they're always a hit. As a bonus, the color and shape make them a nice addition to a dessert platter.
Brown Sugar Pound CakeThis tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida
Buttery Spritz CookiesSpritz cookies are perfect for holiday cookie trays, or for any time during the year when you want a soft and delightful treat!
Zucchini Dessert SquaresWe planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan
Lemon Meltaway CookiesThese lemon meltaway cookies are soft, chewy and thanks to confectioners' sugar and a few other key ingredients, they'll melt in your mouth. Better yet, they're easy to make and relatively quick even with the required chill time. Serve alone or with your favorite ice cream.
Lemon Pound CakeA tangy and sweet lemon treat, this lemon pound cake has three layers of lemon flavor, from extract, zest and juice.
Frosted Cranberry Drop CookiesI started making these treats after tasting a batch my friend whipped up. I immediately requested the drop cookie recipe and have been baking them by the dozens ever since. The icing is an ideal complement to the tart berries in the cookies. —Shirley Kidd, New London, Minnesota
Butter Pecan FudgeThis butter pecan fudge recipe is one you'll return to again and again. It is delicious and relatively easy to make.
Holiday Almond TassiesI make so many of these fancy tassies, I use up a 7-pound container of almond paste every year! They’re one of my family’s holiday favorites. —Donna Westhouse, Dorr, Michigan
Glazed Maple Shortbread CookiesWhenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.—Lorraine Caland, Shuniah, Ontario
Easy Lemon PieThis lemon pie recipe is perfectly tart and tangy, and it's perfectly simple to make with just one bowl and a refrigerated pie crust.
Apple Pie BitesThese apple pie bites are fun for kids to make. Simply wrap strips of pastry around apple wedges and shake on some cinnamon-sugar. Then just bake and watch them disappear! —Taste of Home Test Kitchen
Peach-Blueberry Crumble TartThis easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. —James Schend, Pleasant Prairie, Wisconsin
Chewy Salted Peanut BarsMy rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. —Ann Marie Heinz, Sturgeon Bay, Wisconsin
Cranberry Lemon SandwichesI bake cookies all year long, so my friends and family call me the "Cookie Lady"! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts. —Patricia Michalski, Oswego, New York
Gran's Apple CakeMy grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California
Almond Tea CakesWhen I have time—usually in the winter—I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. —Janet Fennema Ringelberg, Troy, Ontario
Shortbread CookieThis shortbread cookie recipe is an easy one to memorize and yields simple, buttery treats to enjoy with coffee, alongside tea or after a big dinner that didn't leave much room for dessert.
Zucchini CupcakesI asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Big Soft Ginger CookiesThese ginger cookies are soft, easy to make and loaded with the flavors of fall.
Cinnamon Apple CheesecakeAn attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. —Emily Ann Young, Edmond, Oklahoma
Almond Toffee SandiesI knew after sampling these cookies from a friend that I had to add the recipe to my bulging files! —Vicki Crowley, Monticello, Iowa
Ricotta CookiesRicotta cheese is the star of these ricotta cookies, traditionally served as Italian Christmas cookies. The soft ricotta cheese makes the treats extra moist, and the vanilla frosting seals in the sweetness.
Caramel Rhubarb CobblerI came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star.
-Beverly Shebs, Pinehurst, North Carolina
