12 Easy Baking Recipes

The sweet aroma of freshly baked treats can transform your kitchen into a cozy corner of comfort. You'll find that mastering these 12 easy recipes doesn't require culinary school or fancy equipment—just your willingness to measure, mix, and follow straightforward steps. From classic chocolate chip cookies to no-knead bread that practically makes itself, you're about to discover how simple baking can be. Let's explore these foolproof recipes that'll make you look like a seasoned baker.

Classic Chocolate Chip Cookies

Classic chocolate chip cookies are a timeless treat that brings comfort and joy to people of all ages. The combination of buttery dough studded with rich chocolate chips creates an irresistible aroma when baking and delivers the perfect balance of crispy edges and chewy centers.

The key to exceptional chocolate chip cookies lies in using quality ingredients and proper mixing techniques. Room temperature butter and eggs ensure even incorporation, while the right ratio of brown to white sugar creates the ideal texture and helps maintain moisture during baking.

Ingredients:

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup chopped walnuts (optional)

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, cream together softened butter and both sugars until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then stir in vanilla extract. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips and nuts if using.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 9-11 minutes or until edges are lightly golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For best results, chill the dough for at least 24 hours before baking to allow flavors to develop and prevent excessive spreading. If you prefer crispier cookies, flatten the dough slightly before baking; for chewier cookies, leave the dough in mounds. Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze raw dough balls for up to 3 months.

Three-Ingredient Banana Bread

Three-ingredient banana bread is a simplified version of the classic comfort food that proves baking doesn't have to be complicated. This recipe eliminates the need for multiple ingredients while still delivering a moist, flavorful loaf that's perfect for breakfast, snacks, or dessert.

The secret to this recipe's success lies in using very ripe bananas, which provide natural sweetness and moisture. The condensed milk adds richness and sweetness, while the self-rising flour contains all the leavening agents needed for the bread to rise properly.

Ingredients:

• 3 large very ripe bananas (mashed)
• 1 can (14 oz) sweetened condensed milk
• 2½ cups self-rising flour

Preheat your oven to 350°F (175°C). In a large mixing bowl, thoroughly mash the bananas until smooth. Add the sweetened condensed milk and mix well until combined. Gradually fold in the self-rising flour, stirring until just incorporated – be careful not to overmix. Pour the batter into a greased 9×5-inch loaf pan.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For best results, use bananas that are very ripe with dark spots on the peel – these will be sweeter and more flavorful. If you don't have self-rising flour, you can make your own by combining 2½ cups all-purpose flour with 3¾ teaspoons baking powder and ¾ teaspoon salt. The bread can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Basic Vanilla Cupcakes

The key to achieving the perfect vanilla cupcake lies in using quality ingredients and proper mixing techniques. Room temperature ingredients ensure even incorporation, while careful mixing prevents overworking the batter, which could result in tough, dense cupcakes.

Ingredients:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup whole milk
• Paper cupcake liners

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.

Fill each cupcake liner about ⅔ full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For best results, ensure all refrigerated ingredients reach room temperature before beginning. Avoid overmixing the batter once the flour is added, as this can lead to tough cupcakes. These cupcakes can be stored in an airtight container at room temperature for up to 3 days, or frozen unfrosted for up to 2 months.

No-Knead White Bread

No-knead white bread is a revolutionary method that produces bakery-quality bread with minimal effort. This technique, popularized by Jim Lahey, involves a long, slow fermentation that develops gluten naturally without the need for traditional kneading.

The magic of this recipe lies in its simplicity – just flour, water, salt, and yeast combined in the right proportions and given enough time to develop. The result is a crusty, artisanal loaf with a tender, airy crumb that rivals professional bakeries.

• 3 cups all-purpose flour
• 1¼ teaspoons salt
• ¼ teaspoon active dry yeast
• 1½ cups lukewarm water

In a large bowl, mix the flour, salt, and yeast. Add the water and stir until a shaggy dough forms – it will look messy and uneven, which is perfectly normal. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours. The dough is ready when its surface is dotted with bubbles and has doubled in size.

Turn the dough onto a well-floured surface and form it into a ball with floured hands. Place it on a piece of parchment paper, cover with a clean kitchen towel, and let it rise for 2 more hours. About 30 minutes before the dough is ready, place a heavy covered pot (like a Dutch oven) in the oven and preheat to 450°F (230°C). When hot, carefully remove the pot, place the dough with the parchment paper inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-30 minutes until golden brown.

For best results, allow the bread to cool completely before slicing – at least one hour. This cooling period is crucial as it allows the crumb to set properly and prevents the bread from becoming gummy when cut. The bread can be stored in a paper bag at room temperature for up to 3 days, though it's best consumed within the first 24 hours.

Simple Blueberry Muffins

These classic blueberry muffins are the perfect balance of sweet and tart, with a light, fluffy texture that makes them irresistible for breakfast or as an afternoon snack. The recipe uses simple pantry staples and fresh blueberries to create bakery-style muffins right in your home kitchen.

The key to perfect blueberry muffins lies in not overmixing the batter and using room temperature ingredients. When mixed properly, these muffins develop a golden-brown top with a tender crumb interior, while the blueberries burst during baking to create pockets of fruity goodness throughout.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups fresh blueberries
• 1/4 cup coarse sugar (for topping)

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream together butter and sugar until light and fluffy, then beat in eggs one at a time, followed by vanilla extract. Gradually fold the dry ingredients into the wet ingredients, alternating with milk, until just combined. Gently fold in the blueberries.

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.

To prevent blueberries from sinking to the bottom of the muffins, toss them in a tablespoon of flour before adding to the batter. For best results, avoid using frozen blueberries as they can make the batter too wet and discolor it. If the tops are browning too quickly during baking, cover loosely with aluminum foil. These muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.

Quick Oatmeal Cookies

The beauty of these cookies lies in their versatility – they can be customized with add-ins like raisins, chocolate chips, or nuts, yet they're equally delicious in their pure, traditional form. The recipe comes together in minutes, making it perfect for last-minute baking or satisfying sudden sweet cravings.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup white 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 (optional)

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the butter and sugars until light and fluffy, then beat in eggs and vanilla until well combined.

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually stir the dry ingredients into the wet mixture, then fold in the oats and raisins if using.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

For best results, let the butter come to room temperature naturally rather than microwaving it, as this affects the final texture of the cookies. Store in an airtight container for up to 5 days, or freeze the baked cookies for up to 3 months. The dough can also be frozen in pre-portioned balls for fresh-baked cookies anytime.

Easy Cinnamon Rolls

Unlike many traditional recipes that require extensive proofing times, this version uses instant yeast to speed up the process without sacrificing flavor or texture. The entire recipe can be completed in about 2 hours, making it possible to enjoy fresh, warm cinnamon rolls even on a busy morning.

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp instant yeast
• 1 tsp salt
• 1 cup warm milk
• 1/3 cup melted butter
• 2 large eggs
• 1 cup brown sugar
• 2 1/2 tbsp ground cinnamon
• 1/3 cup softened butter
• 8 oz cream cheese
• 1 cup powdered sugar
• 1/4 cup milk
• 1 tsp vanilla extract

Mix the flour, granulated sugar, yeast, and salt in a large bowl. Combine warm milk, melted butter, and eggs in a separate bowl, then add to the dry ingredients. Knead until a soft dough forms. Let rise for 1 hour or until doubled in size.

Roll out the dough into a rectangle, spread with softened butter, and sprinkle with combined brown sugar and cinnamon. Roll up tightly and cut into 12 equal pieces.

Place rolls in a greased 9×13 baking pan and let rise for 30 minutes. Bake at 375°F for 20-25 minutes until golden brown. While baking, prepare the frosting by beating cream cheese until smooth, then mix in powdered sugar, milk, and vanilla. Spread the frosting over warm rolls before serving.

For best results, ensure all refrigerated ingredients are at room temperature before starting. The dough can be prepared the night before and refrigerated after the first rise. Simply shape the rolls in the morning and allow extra time for the second rise. If the rolls brown too quickly during baking, cover with aluminum foil to prevent over-browning while maintaining a soft center.

Basic Brownies

The key to these brownies lies in their simplicity – using basic pantry ingredients while maintaining the perfect balance between cakey and fudgy textures. This recipe creates brownies with a slightly crispy top and a dense, chocolate-rich interior that will satisfy any sweet tooth.

Ingredients:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips (optional)

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Melt the butter in a microwave-safe bowl or double boiler, then whisk in the sugar until well combined. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. If using chocolate chips, fold them in gently. Pour the batter into the prepared pan, spreading it evenly with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely before cutting into squares.

For the best results, avoid opening the oven door while baking, as this can cause uneven cooking. The brownies will continue to set as they cool, so it's better to slightly underbake than overbake them. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

One-Bowl Apple Cake

The cake develops a tender crumb and slightly crispy top during baking, while the apples inside become soft and fragrant. As it bakes, your kitchen will fill with the irresistible aroma of warm spices and caramelizing fruit, making it nearly impossible to wait until it cools completely before taking the first bite.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 cup vegetable oil
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 3 medium apples, peeled and chopped
• 1/2 cup walnuts (optional)

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, whisk together all dry ingredients. Make a well in the center and add the eggs, oil, milk, and vanilla. Mix until just combined, then fold in the chopped apples and walnuts if using. Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

For best results, choose firm, tart apples like Granny Smith or Honeycrisp, as they hold their shape better during baking and provide a pleasant contrast to the cake's sweetness. The cake can be stored at room temperature for up to 3 days, covered, or refrigerated for up to a week. Warm individual slices briefly in the microwave before serving to restore their fresh-baked texture.

Drop Biscuits

Drop biscuits are a quick and easy alternative to traditional rolled biscuits, requiring no rolling or cutting. These tender, flaky biscuits come together in minutes and are perfect for busy mornings or as a side dish for soups and stews.

Unlike traditional biscuits that need careful handling to maintain flakiness, drop biscuits are more forgiving and naturally create a rustic, homestyle appearance. The key to perfect drop biscuits lies in not overworking the dough and using cold ingredients to achieve the best texture.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter, cubed
• 3/4 cup cold milk
• 1/4 cup cold heavy cream
• 1/2 teaspoon sugar

Preheat oven to 450°F (230°C). In a large bowl, whisk together flour, baking powder, and salt. Using your fingertips or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Make a well in the center and pour in the cold milk and cream. Stir just until the dough comes together; it will be sticky.

Drop the dough by heaping spoonfuls (about 1/4 cup each) onto an ungreased baking sheet, leaving about 2 inches between each biscuit. Bake for 12-15 minutes or until the tops are golden brown.

For best results, keep all ingredients as cold as possible and avoid overmixing the dough. You can add variations like shredded cheese, herbs, or garlic powder to the dry ingredients for different flavors. These biscuits are best served warm and can be stored in an airtight container for up to 2 days, though they're most delicious when fresh from the oven.

No-Fail Sugar Cookies

The secret to these cookies' success lies in the perfect balance of butter and sugar, creating a tender, slightly crisp exterior while maintaining a soft, chewy center. They can be decorated with frosting and sprinkles or enjoyed plain, and the dough can be rolled out for cut-out cookies or shaped into balls for a simpler presentation.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup powdered sugar (for rolling)

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt.

In a separate large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla extract. Gradually mix in the dry ingredients until just combined, being careful not to overmix.

For drop cookies, roll the dough into 1-inch balls and place on prepared baking sheets, leaving 2 inches of space between each cookie. For cut-out cookies, refrigerate the dough for 1 hour, then roll out on a floured surface to 1/4-inch thickness and cut into desired shapes. Bake for 10-12 minutes, or until edges are lightly golden but centers still appear slightly soft. Let cool on baking sheets for 5 minutes before transferring to wire racks.

For best results, allow butter and eggs to come to room temperature before beginning. Store cookies in an airtight container for up to 5 days, or freeze for up to 3 months. The dough can also be frozen for up to 3 months – simply thaw in the refrigerator overnight before using.

Five-Ingredient Scones

Five-ingredient scones are a classic British teatime treat that combines simplicity with delicious results. These buttery, flaky pastries require minimal ingredients yet deliver maximum satisfaction, making them perfect for both novice and experienced bakers.

The beauty of this recipe lies in its versatility – the basic dough can be customized with various add-ins like dried fruit, chocolate chips, or herbs, though the classic plain version remains a timeless favorite that pairs perfectly with clotted cream and jam.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 cup cold butter, cubed
• 2/3 cup cold milk

Place flour, sugar, and baking powder in a large bowl and whisk to combine. Cut in the cold butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Gradually stir in the cold milk until a soft dough forms. Turn onto a lightly floured surface and knead gently 6-8 times. Pat into a 1-inch thick circle and cut into 8 wedges. Transfer to a parchment-lined baking sheet and bake at 400°F (200°C) for 12-15 minutes or until golden brown.

For best results, keep ingredients cold until use, and avoid overworking the dough as this can lead to tough scones. Handle the dough minimally, and make sure your oven is fully preheated before baking. Brush the tops with milk before baking for a golden finish, and serve warm for the most enjoyable experience.