Very delicious sugar cookies, softer in the center and a little more crisp on the outside!!

We use cinnamon sugar on buttered english muffins and toast often, also I use it as a flavorful garnish and/or topping for cakes, cupcakes, bownies, bars, cookies, muffins, candies, fruit and whipped cream. It is also really good on oatmeal and cereal!

My Dad's hometown is on an island that specializes in producing brown sugar so I always wanted to try it in a recipe, so why not cupcakes? This is another one in my "moist" baked goods series. I really wanted to combine this recipe with another one, but the instructions would be too long so I decided to split them.I also recommend mixing sesame seeds into the batter or adding a little ginger or cinnamon powder into the dry ingredients.[Brown Sugar Coffee Version] If you want a more robust coffee flavour, then mix instant coffee with coffee liqueur. If you just double up the ingredients, it will be too strong.You can freeze these but wrap them with cling film first. Recipe by Sabumochi. Yields 6 muffins (halve the ingredients for 3).

I created this recipe because I like bread with a gentle sweetness.If you sprinkle powdered sugar when the egg mixture is still wet, it will melt, so do it when the egg mixture is a little bit dry. Recipe by kkomugi

While making dinner, I was grating the ginger and thought, "wouldn't this taste good on toast with sugar?" So I gave it a try.The next day, I made it for my mother-in-law's breakfast~＊I used caster sugar, but you can try granulated or powdered sugar. It will have a different texture, though. But go ahead and give it a try. Recipe by Snow*Love

These are a super simple drop sugar cookie that can easily be customized for whatever holiday. I used red and green sanding sugar to make these festive Christmas cookies. Recipe adapted from : Sally's Cookie Addiction Cookbook.

I'm a beginner, so if my recipe isn't clear please leave a comment. ;-)

Why buy expensive decorations in the supermarket while you can make your own at home? Its quick and fast and fun and even cheap.

I've tried different kinds of castella cake, but this is my original recipe.To prevent a wrinkly surface, you have to stretch the cling film on a cutting board tightly. When slicing, make sure that the castella is cooled enough and use a straight-bladed knife. Before every slice, wipe the blade with wet, tightly wrung tea towel. Add your favorite flavour such as molasses, matcha, or cocoa powder. Use a large bowl. Do not over mix the bread flour. This is less sweet than castella cakes you can get in the store, so adjust the amount of sugar. If you use cold honey, the batter is not going to swell enough, so before you mix it in, make sure the honey is slightly warmer than the batter. Make the castella even more delicious with a sprinkling of demerara sugar on the bottom of the pan. For about 15 x 15 x 5 cm. Recipe by nathu

For the bunny...... :-[ I mean kid in all of us. :ohyeaah

These are kiffern with a light and crumbly texture that I want to eat from time to time. I used brown sugar to make these instead of powdered sugar on a whim. It turned out to my liking.This dough is easy to handle, so I think even kids can easily shape these. You don't have to use this shape; you can have fun making a variety of shapes as long as it is about the same thickness. For 16 pieces. Recipe by caramel-cookie

So easy and delicious, had to do it!!