Snickerdoodle Cobbler
This warm and gooey Snickerdoodle Cobbler brings together the nostalgic flavors of cinnamon-sugar cookies and the soft, caramelized texture of a classic cobbler. With a golden top and rich, buttery base, it's a comforting dessert best served warm—especially with a scoop of vanilla ice cream.
Servings: 12
Calories: 310kcal
Ingredients
For the Cobbler:
- ⅓ cup unsalted butter melted
- ¾ cup whole milk
- 2 teaspoons vanilla extract
- 1 ½ cups sugar
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 ½ cups brown sugar packed
- 1 ½ cups hot water
For the Topping:
- ¼ cup sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking pan, tilting to coat the bottom evenly.
- Prepare the batter by whisking together the milk, vanilla extract, and sugar in a large bowl. Add flour, baking powder, salt, and cinnamon, stirring until just combined.
- Assemble the cobbler by spooning the batter evenly over the melted butter without stirring. Sprinkle the brown sugar over the top, then gently pour the hot water over everything—do not mix.
- Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and mostly set.
- Top the cobbler immediately after baking by combining the sugar and cinnamon in a small bowl and sprinkling over the hot dessert.
- Cool slightly before serving. Enjoy warm, ideally with vanilla ice cream.
- Notes
- Storage: Cover and refrigerate for up to 4 days.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw before reheating.
- Serving Tip: Drizzle with caramel sauce or top with whipped cream for extra indulgence.