54 Winter Desserts Worth Cozying Up to All Season

It’s like a strawberry shortcake, but the biscuit is gigantic and the fruit is winter-friendly. We’re sold.

We have it on good authority that this deceptively fancy dessert pairs really well with Champagne.

Ombré hair? Out. Ombré cake? Always in style.

Fruit options are sparse, so we’re making this spicy pie instead. (It tastes like cinnamon-sugar toast.)

As it turns out, your Instant Pot is good for more than just pulled pork.

You don’t have to toast the meringue (it’s fully cooked), but haven’t you always wanted to try a blow torch?

Everyone needs a little pick-me-up. Sometimes it’s a latte. Sometimes it’s chocolate. For us, it’s both.

Psst: If you can’t find Meyer lemons, you can use regular ones as a substitute, but your cake will taste a little tarter. (Fine by us.)

Are you like a professional pastry chef or something?

These take 35 minutes from start to finish, which could be great news or potentially dangerous considering how easy they are to eat.

These cookies have a secret. (It’s lemon cake mix. There, we said it.)

They’re crackly, chewy and, if you ask us, an excellent lunchbox treat.

Homemade candy that takes 30 minutes to make and doesn’t require a special thermometer? Sign us up.

They’re ultra-fudgy like a double-chocolate cookie, but with cayenne and cinnamon for a twist.

Good luck not eating the entire batch.

If you wanted to start with store-bought brownies and swirl in a little fig jam, we wouldn’t tell anyone.

They taste like a vacation and bake up in 20 minutes—swoon.

We’ve never met a dessert that cream cheese frosting didn’t improve.

If you’re looking for a non-cheesy Valentine’s Day treat, we think we’ve found it.

It’s gluten free and dairy optional, but no one will know.

You’d pay top dollar for these at a fancy bakery, but they’re surprising easy to DIY at home.

If a candy bar and a cookie had a very delicious baby, this would be it.

Cookies for breakfast are totally fine, guys.

You could make a regular batch of cookies, or you could completely blow everyone away with three cookies in one giant skillet.

Flour, schmour—it just dilutes the chocolate flavor.

You can use frozen or fresh cranberries, so no excuses, bakers.

Baking the fruit concentrates its flavor, so even if your pineapple isn’t peak, this beauty will still taste divine.

These taste best if you make them while wearing an oversized chambray shirt. Share with your Jeffrey (or don’t).

Use any flavor of jam to make them your own.

Tart meets sweet meets impressive (yet secretly simple to make).

Dessert is ready in 25 minutes—like a fancy mug cake (but much tastier).

Meet our cute new friend, kumquat. She’s kind of tart, a little bitter and really tasty in this butter, caramelly cake.

Roses are red, violets are blue. These cookies are cute, and so easy to make…too.

Your mom always said to eat your vegetables, right?

They taste like the best Girl Scout cookie, especially if you dip them in chocolate.

You can make this one up to two weeks ahead, people.

Eat your heart out, Oreos.

Oh wait—we take that back, Oreos.

Adding fragrant cardamom and a pinch of cinnamon takes this dessert out of ’90s territory.

You can do a lot with a bowl, a whisk and 30 minutes.

Which would you prefer: a dry, sad muffin or a silky, citrusy tart?

Gooey caramel, soft bananas, airy whipped cream and crisp graham cracker crumbles—get us a spoon, ASAP.

Baking this Swedish-inspired cake in a Bundt pan yields impressive results with minimal effort.

Before you even ask: You can totally use store-bought jam to save time.

Bye, fussy water bath.

These guys don’t even require a mixer to make.

Watch these cuties turn a sophisticated adult into a giddy little kid in five seconds flat.

Six ingredients and you don’t have to leave your house. It’s even better than at an Italian restaurant.

Lucky for all of us, this no-cook confection has nothing to do with potatoes.

Behold, a 40 minute, no-stand-mixer-required, impossibly chocolatey cake.

You can go ahead and file this one under “gorgeous and secretly easy.” The crust is press-in and the filling comes together in a single bowl.

We never thought we’d say this, but these cookies are kinda good for you. (Plant-based and no refined sugar, people!)

Chocolate or vanilla? You don’t have to choose.

Chocolate chip cookies don’t need improvement, but it’s freezing outside and we have a lot of time on our hands.