Whether you love to include baked goods in your Mishloach Manot or you’re hosting the Seudah, you’re going to need recipes that make large quantities. Instead of doubling or tripling a recipe (a no-no in baking), we’ve gathered delicious dessert recipes that make big batches all on their own.
From cookies, cobbler, and tartlets, to clusters, bars, and sticks, the recipes below are perfect for Purim!
And even if you’re just having a small gathering or sending a few Mishloach Manot, these big-batch recipes will keep on giving and giving. Perfect for when you’re in the mood for a quick sweet snack.
Please keep in mind that some of the recipes below contain nuts. Always notify your recipients if a baked good in your Mishloach Manot contains nuts or any other high allergy foods.
- Mini Dipped Sandwich Cookies from the Nitra Cookbook
These mini cookie cuties are bakery style classics. Go with regular brown chocolate for a black-and-white or Creation theme, or purchase colored chocolate melts to suit your theme of choice.
Hot Apple Cobbler with Ice Cream from the Nitra Cookbook
With its deliciously sweet crust and yummy apple-cherry filling, this apple cobbler is sure to be a hit! Whichever way you serve this, your gang will be coming back for more!
- Fruit-Filled Tartlets from the Nitra Cookbook
These adorable mini pies will be the star of the sweet table! With dough that is super easy to work with, these filled tartlets are the perfect addition to your dessert repertoire.
- Milk Chocolate Chunk Cookies from the Dining In Cookbook
These absolutely scrumptious cookies come with a warning: no one can eat just one!
- Strawberry Rhubarb Pie from the Nitra Cookbook
A fruit crumble with a sweet-tart filling and an oil- (not margarine-) based dough.
- Rocky Road Oatmeal Cookies by Faigy Grossmann
The chocolate hides the whole wheat flour and oats, and which kid doesn’t love marshmallows? My requirements for this recipe were that it needed to be a one-bowl, no-mixer, no-margarine recipe. I’m happy to report that these are kid (and adult) approved!
Sour Cream Twists from the Nitra Cookbook
A yeasted dairy pastry with cinnamon sugar filling and simple glaze.
- Date Roll Cookies by Sina Mizrahi
These cookies are perfect, and I don’t say that lightly. They are a bakery staple I grew up with but only love the homemade version. The tender shortbread-ish crust wraps around sweet, sticky date paste in a union that even chocolate can’t improve.
- Fancy Chocolate Peanut Chews from the Nitra Cookbook
Peanut chews are sweet table staples at pretty much any event, a good recipe to keep on hand (or memorize, you’ll be making them so often). They can be made gluten-free as well, so everyone can enjoy them. The decorative chocolate technique suggested here is simple to execute and looks very pretty.
- Apple Sandwiches from the Nitra Cookbook
If you prefer the dough to filling ratio of your apple crumble/ apple kugel to skew more heavily toward the dough, you’ll want to give these crumble bars a try. The classic flavors of apple and cinnamon, apricot jam, and sweet crumb of the dough are a welcome addition to any occasion.
- Sweet and Salty Chocolate Clusters by Miriam (Pascal) Cohen
These easy-to-make treats are an incredible symphony of flavors and textures that will make them impossible to resist! You can adjust them to your liking — add any kind of chopped cookies, your favorite nuts, dried fruit of your choice, or even crumbled brownies.
Snowy White Chocolate Crescents from the Dining In Cookbook
These powdery, melt-in-your-mouth cookies are the perfect Shabbat cookie treat!
- Cappuccino Swirls from the Dining In Cookbook
This melt-in-the-mouth, coffee-flavored cookie is a treat for everyone and a pretty addition to any sweet table.
- Orange-Infused Honey-Sesame Cookies by Chavi Feldman
My parents dropped in to visit just as I finished baking these honey cookies, and of course I asked them to sample some. Both simultaneously exclaimed, “Mmmm, what’s in here?” They were surprised at how well the unusual blend of flavors came together to create a delicious twist on the typical honey cookie. Try them — they won’t disappoint!
- Mamoul by Clara Fatal
These traditional cookies originated in Aleppo, Syria. The unique appearance is achieved by rolling the dough into a ball, making a depression, filling, closing, and pinching with special tweezers.
- Flower Cookies with Halvah Filling by Clara Fatal
These cookies look like they come straight from the bakery. Notice how bakeries boast the homestyle taste, while home-based bakers boast the bakery look. This is the perfect shidduch between the two.
Peppermint Pinwheels by Brynie Greisman
These are even better than after-dinner mints! They practically melt in your mouth. An attractive and colorful addition to a cookie platter.
- Cinnamon Palmiers by Paula Shoyer
A classic cookie that you can make super-duper easy by using store-bought puff pastry.
- Sandwich Fudge Squares by Brynie Greisman
These squares are outstanding! They do take a little time, but they are so worth it. All my tasters went totally wild over them. They taste even better from the freezer.
- Tuxedo Cookie Bars from the Dining In Cookbook
Made with real chocolate, not powder, these handsome cookies are a winner for any chocolate lover.
- Speckled Chocolate Cookies from the Dining In Cookbook
A delicious double chocolate chip cookie.
- Chocolate Mousse Bars by Brynie Greisman
Rich, chocolaty, and creamy, with a thin contrasting crispy base. It can grace any cake platter with chic and panache. Serve as a dessert, or cut into small squares or shape of choice.