20 Delicious Easy Baking Recipes for Beginners

Welcome to your baking journey, where flour dust becomes your glitter and the oven, your best friend! Whether you’re dreaming of gooey chocolate chip cookies or fluffy vanilla cupcakes, our roundup of 20 Delicious Easy Baking Recipes for Beginners is your golden ticket. Perfect for North American home cooks, these foolproof recipes promise joy, simplicity, and a whole lot of yum. Let’s preheat the oven and dive in!

Chocolate Chip Cookies

There’s nothing quite like the classic chocolate chip cookie—crispy edges, chewy centers, and melty chocolate in every bite. This recipe is your ticket to cookie perfection.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar until creamy.
3. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In another bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually beat into the butter mixture.
5. Stir in 2 cups semisweet chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 9 to 11 minutes or until golden brown. Let cool on baking sheets for 2 minutes, then transfer to wire racks.

The secret to these cookies’ irresistible texture? A perfect balance of granulated and brown sugar for that ideal chewiness with a slight crisp.

Tip: For extra gooey cookies, slightly underbake them—they’ll continue to cook on the baking sheet out of the oven.

Vanilla Cupcakes

There’s nothing quite like the classic vanilla cupcake to bring a smile to everyone’s face. Perfectly fluffy and fragrant, these cupcakes are a foolproof treat for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
5. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The secret to these cupcakes’ irresistible texture is the perfect balance of butter and milk, creating a moist crumb that’s light as air. They’re the ideal canvas for your favorite frosting, but honestly, they’re just as delightful on their own.

Tip: For an extra vanilla kick, scrape the seeds from a vanilla bean into the batter along with the vanilla extract.

Banana Bread

There’s nothing like the smell of banana bread baking in the oven—this classic recipe is moist, flavorful, and just the right amount of sweet.

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 1 egg
• 3/4 cup sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F and grease a 4×8 inch loaf pan.
2. In a large bowl, mix the mashed bananas with 1/3 cup melted butter, 1 teaspoon vanilla extract, and 1 egg until well combined.
3. Stir in 3/4 cup sugar, then gently fold in 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until just incorporated.
4. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this banana bread’s irresistible texture? The riper the bananas, the sweeter and more moist your bread will be.

Tip: For an extra treat, sprinkle the top with a handful of chocolate chips or chopped nuts before baking.

Blueberry Muffins

There’s nothing quite like the aroma of freshly baked blueberry muffins wafting through your kitchen. These muffins are bursting with juicy blueberries and have a tender, buttery crumb that’s simply irresistible.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

These blueberry muffins are perfect for breakfast or a snack, with a delightful contrast between the sweet, moist interior and the slightly crisp top. The burst of blueberries in every bite makes them a surefire hit.

Tip: For an extra touch of sweetness, sprinkle the tops of the muffins with a little sugar before baking.

Pumpkin Spice Cake

Nothing says cozy like a slice of homemade Pumpkin Spice Cake, perfectly spiced and irresistibly moist. It’s the kind of dessert that brings everyone to the table, eager for a taste.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
3. In a large bowl, mix 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this cake lies in its perfect balance of spices and pumpkin, creating a flavor that’s rich but not overpowering. It’s a testament to how simple ingredients can come together to make something truly special.

Tip: For an extra touch of warmth, serve each slice with a dollop of whipped cream and a sprinkle of cinnamon.

Lemon Drizzle Cake

Nothing brightens up a day quite like a slice of this zesty Lemon Drizzle Cake, with its perfect balance of sweet and tangy flavors.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• Zest of 2 lemons
• Juice of 1 lemon
• For the drizzle: 1/2 cup granulated sugar and juice of 1 lemon

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the zest of 2 lemons and juice of 1 lemon.
4. Whisk together 1 3/4 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt; gradually blend into the butter mixture.
5. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake bakes, mix together 1/2 cup granulated sugar and juice of 1 lemon for the drizzle.
7. Once the cake is out of the oven, immediately poke holes all over the top with a skewer and pour the drizzle over the hot cake.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in the drizzle seeping into every nook, creating moist pockets of lemony sweetness in every bite.

Tip: For an extra zing, add a tablespoon of lemon zest to the drizzle mixture.

Apple Cinnamon Rolls

There’s nothing quite like the aroma of apple cinnamon rolls baking in the oven to make your home feel extra cozy. These rolls are a delightful twist on the classic, with tender apples and warm cinnamon swirled into every bite.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup finely chopped apples
• 1/4 cup brown sugar
• 2 tsp ground cinnamon
• 1 tbsp unsalted butter, softened (for filling)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp salt, and 1 packet active dry yeast.
2. Add 1/2 cup warm milk, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
4. Mix 1 cup finely chopped apples, 1/4 cup brown sugar, 2 tsp ground cinnamon, and 1 tbsp softened unsalted butter in a bowl for the filling.
5. Roll the dough into a 12×9 inch rectangle. Spread the apple filling evenly over the dough, then roll tightly from the long side.
6. Cut into 12 slices and place in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
7. Preheat oven to 375°F. Bake the rolls for 25 minutes until golden brown.

The magic of these rolls lies in the juicy apple bits that caramelize slightly in the oven, creating pockets of sweetness amidst the fluffy layers. Perfect for a lazy weekend breakfast or a sweet afternoon treat.

Tip: For an extra glossy finish, brush the warm rolls with a simple glaze made of powdered sugar and milk.

Peanut Butter Cookies

There’s nothing quite like the classic comfort of peanut butter cookies, especially when they’re soft, chewy, and packed with flavor. This recipe is a foolproof way to bring that homemade goodness right to your kitchen.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use a fork to press down on each ball, creating a crisscross pattern.
4. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

The secret to these cookies’ irresistible texture? Skipping the flour for a denser, richer bite that peanut butter lovers will adore.

Tip: For an extra touch, press a few chocolate chips into the tops of the cookies right after they come out of the oven.

Carrot Cake

Nothing says comfort like a slice of moist, spiced carrot cake, perfect for sharing or savoring all to yourself.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg.
3. In another bowl, beat 1 1/2 cups granulated sugar and 1 cup vegetable oil until smooth. Add 4 large eggs one at a time, beating well after each addition.
4. Gradually mix the dry ingredients into the wet ingredients. Fold in 3 cups grated carrots and 1/2 cup chopped walnuts if using.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

The secret to this cake’s irresistible texture? The generous amount of carrots keeps it incredibly moist, while the spices add a warm, comforting depth.

Tip: For an extra touch of sweetness, drizzle the cooled cake with a simple glaze made from powdered sugar and milk.

Red Velvet Brownies

Dive into the decadent world of red velvet with these irresistibly fudgy brownies that blend the classic cake’s charm with the rich, chocolatey depth of brownies.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup red food coloring
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Beat in the eggs, one at a time, then stir in the vanilla extract and red food coloring.
4. Sift in the all-purpose flour, cocoa powder, and salt, mixing just until combined.
5. Fold in the white chocolate chips, then spread the batter evenly into the prepared pan.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Allow to cool completely before slicing into squares.

These red velvet brownies stand out with their vibrant color and the surprising crunch of white chocolate chips in every bite.

Tip: For an extra touch of elegance, drizzle the cooled brownies with a simple cream cheese glaze.

Oatmeal Raisin Cookies

There’s nothing like the comforting aroma of oatmeal raisin cookies baking in the oven—these classics are chewy, sweet, and just a little bit spicy.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned oats
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Gradually add to the creamed mixture.
5. Stir in 3 cups old-fashioned oats and 1 cup raisins until well combined.
6. Drop by rounded tablespoonfuls onto prepared baking sheets and bake for 10-12 minutes until edges are golden but centers are still soft.
7. Let cool on baking sheets for 2 minutes before transferring to wire racks.

The secret to these cookies’ perfect texture? The balance of oats to flour ensures they’re hearty yet tender, with a hint of cinnamon that makes them irresistible.

Tip: For extra plump raisins, soak them in warm water for 10 minutes before adding to the dough.

Strawberry Shortcake

Nothing says summer quite like a classic Strawberry Shortcake, with its tender biscuits, juicy strawberries, and fluffy whipped cream. It’s a dessert that’s as delightful to make as it is to eat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup heavy cream
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar (for strawberries)
• 1 cup heavy cream (for whipping)
• 2 tbsp powdered sugar (for whipping)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 425°F. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. Cut in 1/2 cup cold, cubed butter until the mixture resembles coarse crumbs. Stir in 2/3 cup heavy cream just until the dough comes together.
3. Turn the dough onto a floured surface, knead lightly, and pat into a 1-inch thick circle. Cut into 6 wedges and place on a baking sheet. Bake for 12-15 minutes until golden.
4. While the biscuits cool, toss 1 lb sliced strawberries with 2 tbsp granulated sugar. Let sit for 10 minutes.
5. Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form.
6. Split the biscuits in half. Layer with strawberries and whipped cream, then top with the other biscuit half.

The magic of this Strawberry Shortcake lies in the contrast between the crisp, buttery biscuits and the soft, sweet strawberries. It’s a textural dream that’s perfect for picnics or patio dinners.

Tip: For extra flavor, brush the warm biscuit tops with a little melted butter and sprinkle with sugar.

Cinnamon Sugar Donuts

There’s nothing quite like the warm, comforting embrace of homemade cinnamon sugar donuts, especially when they’re fresh out of the fryer and coated in that irresistible sweet spice.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup milk
• 2 eggs
• 2 tbsp melted butter
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 1/2 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1 tsp salt, and 1 tsp ground cinnamon.
2. In another bowl, beat together 1/2 cup milk, 2 eggs, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Gradually mix the wet ingredients into the dry ingredients until a soft dough forms.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Carefully drop tablespoon-sized balls of dough into the hot oil, frying in batches to avoid overcrowding.
5. Fry for about 2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
6. While still warm, roll the donuts in a mixture of 1/2 cup granulated sugar and 1 tbsp ground cinnamon until fully coated.

The magic of these donuts lies in their light, fluffy interior contrasted with the crisp, sugary exterior—a texture dream come true.

Tip: For an extra indulgent twist, drizzle the donuts with a simple glaze made from powdered sugar and milk before the cinnamon sugar coating.

Pecan Pie

Nothing says Southern comfort like a classic Pecan Pie, with its rich, gooey filling and crunchy nut topping. It’s the perfect dessert to round off any meal, especially during the holidays.

Ingredients

• 1 9-inch unbaked pie crust
• 1 cup granulated sugar
• 3 tablespoons brown sugar
• 1/2 teaspoon salt
• 1 cup corn syrup
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 3 eggs, beaten
• 1 1/2 cups pecan halves

Instructions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate and set aside.
2. In a large bowl, mix together 1 cup granulated sugar, 3 tablespoons brown sugar, and 1/2 teaspoon salt.
3. Stir in 1 cup corn syrup, 1/3 cup melted butter, and 1 teaspoon vanilla extract until well combined.
4. Add the 3 beaten eggs to the mixture, stirring until smooth.
5. Arrange the 1 1/2 cups pecan halves evenly over the bottom of the unbaked pie crust, then pour the filling over the pecans.
6. Bake at 350°F for 45 to 50 minutes, or until the filling is set. Let the pie cool completely before serving.

The magic of this Pecan Pie lies in the contrast between the crisp pecans and the velvety filling, creating a dessert that’s as satisfying to bite into as it is to savor.

Tip: For an extra layer of flavor, toast the pecans before adding them to the pie. It enhances their natural nuttiness and adds a delightful crunch.

Chocolate Fudge

There’s nothing quite like the rich, velvety embrace of homemade chocolate fudge to satisfy your sweet tooth. This foolproof recipe promises a decadent treat that’s as easy to make as it is irresistible.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped walnuts (optional)

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, and 1/4 cup unsalted butter. Stir continuously until the mixture is smooth and fully melted, about 5 minutes.
3. Remove the saucepan from heat and stir in 1 tsp vanilla extract and 1/4 tsp salt. If using, fold in 1/2 cup chopped walnuts.
4. Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
5. Refrigerate for at least 2 hours, or until the fudge is set and firm to the touch.
6. Use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares and serve.

What sets this fudge apart is its melt-in-your-mouth texture, achieved by the perfect balance of chocolate and condensed milk. It’s a luxurious treat that’s surprisingly simple to whip up for any occasion.

Tip: For a festive twist, sprinkle the top with sea salt or holiday sprinkles before refrigerating.

Almond Biscotti

Crunchy, nutty, and perfect for dunking, these Almond Biscotti are a classic treat that’s surprisingly simple to make at home.

Ingredients

• 1 cup whole almonds
• 3/4 cup granulated sugar
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Instructions

1. Preheat your oven to 350°F. Spread the whole almonds on a baking sheet and toast for 8-10 minutes until fragrant. Let cool, then roughly chop.
2. In a large bowl, whisk together 3/4 cup granulated sugar, 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 3 large eggs with 1 tsp vanilla extract and 1/2 tsp almond extract until well combined.
4. Gradually mix the wet ingredients into the dry ingredients, then fold in the chopped almonds until a dough forms.
5. Divide the dough in half and shape each into a log about 12 inches long. Place on a parchment-lined baking sheet and bake for 25 minutes until firm to the touch.
6. Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F. Slice the logs diagonally into 1/2-inch pieces and bake for an additional 15 minutes, flipping halfway, until golden and crisp.

The double baking gives these biscotti their signature crunch, making them ideal for coffee dipping or as a sturdy, packable snack.

Tip: For an extra touch, drizzle cooled biscotti with melted chocolate or dip one end for a decorative finish.

Cherry Cobbler

Nothing says summer like a warm, bubbly cherry cobbler fresh from the oven. This easy-to-make dessert is a crowd-pleaser, with its juicy cherry filling and buttery biscuit topping.

Ingredients

• 4 cups fresh or frozen cherries, pitted
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon granulated sugar (for topping)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch baking dish.
2. In a large bowl, mix the cherries, 1 cup sugar, cornstarch, and vanilla extract until the cherries are well coated. Pour into the prepared baking dish.
3. In another bowl, whisk together the flour, 1 tablespoon sugar, baking powder, and salt. Stir in the milk and melted butter until just combined.
4. Drop spoonfuls of the dough over the cherry mixture, covering as much as possible.
5. Bake for 35-40 minutes, or until the topping is golden and the cherry filling is bubbly.

The magic of this cobbler lies in the contrast between the tart cherries and the sweet, fluffy biscuit topping—perfect for those who love a dessert that’s not too sweet.

Tip: For an extra touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Pineapple Upside-Down Cake

Nothing says comfort like a warm slice of Pineapple Upside-Down Cake, with its caramelized fruit topping and moist vanilla cake. It’s a classic that never fails to delight.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained (reserve 1/4 cup juice)
• Maraschino cherries, as needed for decoration
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Pour melted butter into a 9-inch round cake pan, then sprinkle brown sugar evenly over the butter. Arrange pineapple slices on top, placing a cherry in the center of each slice and around as desired.
2. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat granulated sugar, milk, egg, vanilla, and reserved pineapple juice until smooth. Gradually stir dry ingredients into wet until just combined.
3. Pour batter over pineapple layer, spreading evenly. Bake for 40-45 minutes until a toothpick inserted comes out clean.
4. Let cake cool in pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

The magic of this cake lies in the caramelized pineapple topping that becomes the base when flipped, offering a sticky-sweet contrast to the fluffy cake beneath.

Tip: For an extra moist cake, brush the pineapple slices with a little of the reserved juice before arranging them in the pan.

White Chocolate Raspberry Blondies

These White Chocolate Raspberry Blondies are a delightful twist on the classic blondie, combining the creamy sweetness of white chocolate with the tartness of fresh raspberries for a perfect balance of flavors.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate chips
• 1/2 cup fresh raspberries

Instructions

1. Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, mix 1/2 cup melted unsalted butter with 3/4 cup packed light brown sugar until smooth. Beat in 1 large egg and 1 teaspoon vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1/2 cup white chocolate chips and 1/2 cup fresh raspberries gently to avoid breaking the berries.
5. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.

The magic of these blondies lies in the contrast between the gooey white chocolate pockets and the bursts of juicy raspberry, making every bite a delightful surprise.

Tip: For an extra touch of elegance, drizzle melted white chocolate over the cooled blondies before serving.

Maple Walnut Scones

Start your morning with these Maple Walnut Scones, a perfect blend of sweet maple and crunchy walnuts for a cozy breakfast treat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup chopped walnuts
• 1/2 cup heavy cream
• 1/4 cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup cold unsalted butter, cubed, to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Stir in 1/2 cup chopped walnuts.
5. In a separate bowl, whisk together 1/2 cup heavy cream, 1/4 cup pure maple syrup, 1 large egg, and 1 tsp vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Turn the dough onto a floured surface, knead lightly, and shape into a 1-inch thick circle. Cut into 8 wedges.
8. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.

The maple glaze seeps into the scones as they cool, creating a moist texture that’s irresistibly tender. Perfect for those who love a not-too-sweet breakfast option.

Tip: For extra maple flavor, drizzle additional syrup over the scones right after baking.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious and easy baking recipes perfect for beginners! Each one is designed to inspire confidence and creativity in the kitchen. Don’t forget to try your favorites, share your baking adventures in the comments, and pin this article on Pinterest to spread the joy of baking. Happy baking, and may your kitchen always be filled with the sweet smell of success!