Stand Mixer

Make these for any of the holidays where you want cutout cookies. They’re perfect for Halloween, Christmas and Hanukkah, Valentine’s Day, Easter... you get the idea. They’re also great made into letter cookies or animals. My kids love baking these as an activity. It’s part cooking, part art project, and they’re so proud of their handiwork once it comes out of the oven.

Spritz cookies are the backbone of holiday baking. You can decorate them with any kind of sprinkles, drizzle them with chocolate, dust them with sparkly sugars, add food coloring to make them in a rainbow of colors, press them out into any shape . . . they’re endlessly versatile. I’ve spruced up the classic recipe slightly by adding a hint of orange flavor, giving them just a little special oomph. I’ve written proportions for a large batch so you can give them as gifts or make them for a party. They also store well in the freezer, so you can keep them on hand for treats anytime.

My grandmother Catherene used to make a version of these when I was a child. I still remember waiting in the kitchen for them to set, barely able to contain myself as their tempting aroma wafted through the house.

Pretty and elegant, these cookies will make your mouth water, and they’re fun to make! Kids love sticking their thumb in the middle of the cookies, and filling the mini pool with creamy delicious chocolate. See below for a fruity variation.

A hearty, chewy classic! Pack these in your kids’ lunch for a snack, or serve them after school with a big chilled glass of rice milk for dunking!

I don’t know what to call these, other than perfect. But don’t thank me, thank the advent of gluten-free oats. Hurray for oats! This is my favorite cookie.

When I give these to vegan friends, they think they’ve died and gone to heaven. Nobody can believe they’re vegan and gluten-free. They disappear as fast as I can bake them, so I make them in bulk and keep them in the freezer.

These are my son Lennon’s favorite cookies. They’re like a soft Oreo, but unlike Oreos, where most kids just break them open, eat the cream filling, and discard the hard cookie exterior, Lennon ooohs and ahs and chows down the whole thing. Store them in a tightly sealed container and they’ll last well for days.

These could just as easily be called “Allergen-Free Heaven.” Need I say more?

Maple syrup is a great way to sweeten chocolate treats in place of refined sugar. I prefer to use Grade B maple syrup, which is richer in flavor, higher in nutrients, but lighter on the wallet than Grade A.

SunButter is truly a gift from the gods for kids with peanut and tree nut allergies. These cupcakes are delicious and nutritious. Top them with SunButter Buttercream or with Rice Milk Chocolate Ganache for a refined sugar–free treat. Or go for broke, and pipe the tops with SunButter Buttercream, and then drizzle with Rice Milk Chocolate Ganache!

This is the ultimate chocolate birthday cake. It keeps well for days, covered or wrapped in the fridge, staying moist and rich. My friend Erika, who can eat wheat, dairy, and eggs, marveled at how delicious this cake is; her husband (who never eats frosting) loved this one so much he ate all the frosting first, then ate the cake part. When people who have no dietary restrictions eat my recipes simply because they desire them, not out of necessity, then I know I’ve done my job.

These lightly floral, agave-sweetened gems are a multipurpose cupcake. Pair them with any frosting you like.

Classic, timeless, and so versatile. Dress this lovely up with Chocolate Buttercream Frosting (page 91), Dark Chocolate Frosting (page 107), or Vanilla Frosting (page 93), as suits your mood.

My whole family goes crazy for red velvet cake. It’s so gorgeous and festive and sounds so luxe. This old-fashioned Southern favorite can be made even healthier by using Seelect Natural Food Coloring, which I order online (see Resources, page 177). That way, you can let them eat cake without the slightest tinge of guilt.

Tender, moist, and so easy to make, this cake is great as an after-school snack or at teatime, but it also makes a fabulous easy breakfast. It reminds me of Sara Lee Banana Cake, which my mom used to keep in the freezer for those times she wasn’t baking. I was always sneaking a sliver.

My French friend Christèle was kind enough to share her recipe for gâteau au yaourt. I have adapted it here to be allergen-free, but it doesn’t suffer one bit. The beauty of this recipe is in its simplicity. It is easy, fast, and clean. You use the yogurt container (called “measure” in the recipe) as a measuring tool. Feel free to experiment with adding additional flavors to this cake, such as lemon or orange zest, or more rum, brandy, or cardamom. It’s a great basic template to play with.