New York City does many things right -- pizza, expensive cocktails, late night comedy shows, and most importantly, dessert. The city has gifted the world so many treats, from the black and white cookie from Glaser’s to the Cronut, courtesy of Dominique Ansel. Those it didn’t invent, it has mastered, like the donut (in particular the red velvet from Peter Pan) and babka (like the chocolate version baked up by Breads). Picking the city’s most iconic dessert is like picking its most iconic landmark -- there are so many to choose from, and often it simply depends on what neighborhood you’re in. But these are 15 of the most iconic across the city -- from places old and new. We even mapped them out for you!

Red velvet donut

Peter Pan Donut & Pastry Shop


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There is little better than having an excuse to eat cake for breakfast, especially in a deep-fried, handheld form. This 62-year-old donut shop starts turning out its popular red velvet cake doughnuts at 4:30 in the morning. Cakey and unfussy, the red doughnuts are a lightly glazed take on the classic Southern cake. And on hot days, owner Donna Siafakas and her staff will split open the doughnut and fill them with cherry amaretto ice cream to make an ice cream sandwich that puts all others to shame.

Salty Honey Pie

Four & Twenty Black Birds


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It’s impossible to have a conversation about pie in New York City and not bring up Four & Twenty Blackbirds. Sisters and founders Melissa and Emily Elsen started baking pies out of their Brooklyn apartment for custom orders before opening their famed pie shop in 2009. The Salty Honey pie -- which features an extra buttery crust and rich honey custard filling -- is one of their most famous and most unique creations. Each pie is topped with large flakes of sea salt to cut through the filling’s sweetness.

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S’mores pie

Butter & Scotch


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Crown Heights

Before Allison Kave and Keavy Blueher opened their cocktail and dessert bar in Crown Heights in 2015, they were selling slices of their addictive s’mores pie to the hungry crowds at Smorgasburg. The pie features a graham cracker crust made from scratch, a filling of thick chocolate ganache, and a chewy layer of toasted marshmallow fluff. It’s all the best parts of camping without any of the bugs or lack of toilet paper.

New York cheesecake



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Downtown Brooklyn

This is the cheesecake that P. Diddy has cast members of Making the Band walk across bridges to go get. Since 1950, the Downtown Brooklyn institution has been serving up incredibly dense slices of its famed cheesecake. Unlike many cheesecakes, Junior’s version skips a graham cracker crust and ricotta in favor of of a thin layer of sponge cake and a heap of cream cheese. While the restaurant serves a range of other flavors, the original version still remains the most iconic.

Salted chocolate chip cookie



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These magical cookies created by Ovenly founders Agatha Kulaga and Erin Patinkin are soft but chewy, rippled with melty chocolate, perfectly salted, and secretly vegan. The pair launched Ovenly in 2010 and ever since then their chocolate chip cookies have been displayed in charming glass jars in pretty much every coffee shop and ice cream store in the city, which makes chocolate chip cookie o’clock an all-day everyday affair.

Hibiscus donut



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Bed-Stuy (& other locations)

Walk into any relatively hip coffee shop in the city and you are likely to find Dough’s recognizably large and puffy yeasted donuts in their pastry case. They are the brainchild of Chef Fany Gerson, who opened the first location of Dough in Bed-Stuy in 2010. Her doughnuts -- most notably, one glazed with a bright pink hibiscus-flavored frosting -- first gained attention when she started selling them at Smorgasbord. The hibiscus donut, which is inspired by Gerson’s childhood in Mexico, is sweet and tangy and will make you question why you ever bothered eating any other flavor.


Dominique Ansel Bakery


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Dominique Ansel is a wickedly talented and imaginative pastry chef behind such creations as the frozen s’more and the chocolate chip cookie shot, but his legacy will forever be tied to the Cronut (a name he quickly trademarked). Ansel nonchalantly added the doughnut-croissant hybrid to his SoHo bakery’s menu just before Mother’s Day in 2013 to fill the doughnut void on the menu. It quickly took off, thanks to a little help from the food blogs, and within a handful of days hundreds of people were lining up each day to grab one. The pastries, which are filled with cream on the inside and glazed on the outside, are still incredibly popular, with people still lining up as early as 6am to get their hands on each monthly flavor.  

Cereal Milk Soft Serve

Momofuku Milk Bar

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East Village (& other locations)

The menu at pastry wizard Christina Tosi’s Milk Bar is a veritable list of iconic New York desserts, from her Crack Pie to the Pinterest-friendly Naked Layer Cakes. Tosi’s most famous creation however, is her Cereal Milk Soft Serve, which people have been lining up for since she threw open Milk Bar’s doors in 2008. The lines aren’t surprising considering that the dessert tastes exactly like the milk leftover after pounding a bowl of cornflakes at midnight. And since it’s made with real corn flakes, it counts as a healthy breakfast too (kind of, maybe).

Creme brûlée dounut

Doughnut Plant


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Lower East Side (& other locations)

Doughnut Plant blessed New York City with its portable take on a creme brûlée in late 2008. While the creme brûlée is much smaller than their other doughnuts, it weighs nearly as much as its compatriots, thanks to heavy dose of vanilla custard filling. The top of the soft, yeasty doughnut (sorry, cake fans) is crowned with caramelized sugar to give it the custard dessert’s signature crunch. Best of all, it requires no spoon and can be shoved into your mouth in one very large bite.

Chocolate babka

Breads Bakery


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Union Square

It’s not hard to see why Breads Bakery can sell upwards of a thousand loaves of their braided chocolate babka per day during the holidays. Ever since Gadi Peleg opened the bakery in 2013 the rich loaves -- which are made from a laminated dough -- have been a major draw. It probably helps that the loaves are bursting with ribbons of chocolate-hazelnut spread. Many say Breads Bakery helped spurn a babka renaissance in the city, a buttery revolution we can get behind.

Chocolate chip walnut cookie



(address and info)


Upper West Side (& other locations)

The thick, gooey cookies from Levain weigh in at just under a 1/2lb each and definitely embrace the saying, ”Bigger is better.” Loaded with chocolate chips and walnuts, the cookies have spawned a number of copycats -- but don’t be fooled by the imposters. The cookies are best hot out of the oven of the bakery’s tiny store-front on the Upper West Side, which has been a New York City institution since it first opened in 1995. Created by Levain owners Constance McDonald and Pamela Weeks as a way to refuel while training for the Ironman triathlon, the hefty treat will definitely be able to help you power through a city-wide dessert eating marathon.