Name: Snickerdoodle Cobbler Recipe
Prep time: 15 min
Cook time: PT-492070H8M32S
Total time: PT-492070H8M32S
Cuisine: American
Ingredients: 1/3 cup unsalted butter, melted; 3/4 cup whole milk; 2 teaspoons vanilla extract; 1 1/2 cups granulated sugar; 1 1/2 cups all-purpose flour; 2 1/4 teaspoons baking powder; 3/4 teaspoon salt; 2 teaspoons cinnamon; 1 1/2 cups packed brown sugar; 1 1/2 cups hot water; 1/4 cup granulated sugar; 1/2 teaspoon cinnamon

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Introduction

Snickerdoodle Cobbler is a warm, gooey dessert that captures the classic cinnamon-sugar flavors of snickerdoodle cookies in a simple, comforting cobbler form. It’s easy to prepare and perfect for sharing any time you crave a nostalgic treat.

A close-up of a white rectangular baking dish filled with a warm, golden-brown apple crumble. The top layer is crumbly with a slightly toasted, uneven texture and sprinkled lightly with white powdered sugar. Underneath, the soft, pale beige apple filling is visible as a spoon lifts a scoop, showing some juicy cooked apple pieces beneath the crumb topping. A silver spoon holds a scoop of the dessert, gently lifting it out of the dish. The baking dish sits on a white marbled surface with a glimpse of other kitchen items blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup unsalted butter, melted
3/4 cup whole milk
2 teaspoons vanilla extract
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups packed brown sugar
1 1/2 cups hot water
Topping: 1/4 cup granulated sugar and 1/2 teaspoon cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spread the melted butter evenly in a 9×13 inch baking pan.
Step 2: In a large bowl, whisk together the milk, vanilla extract, and granulated sugar until combined.
Step 3: Add the flour, baking powder, salt, and cinnamon to the wet ingredients. Whisk gently until just combined; a few lumps are okay.
Step 4: Spoon the batter evenly over the melted butter in the pan, being careful not to mix the layers.
Step 5: Sprinkle the packed brown sugar evenly over the batter.
Step 6: Carefully pour the hot water over the batter and brown sugar, allowing it to settle without stirring.
Step 7: Bake for 30–35 minutes until the top is golden brown and mostly set in the center; the middle should be gooey but not liquidy.
Step 8: Mix the topping sugar and cinnamon together, then sprinkle over the hot cobbler once it comes out of the oven.
Step 9: Let the cobbler cool slightly before serving. Enjoy warm, optionally with vanilla ice cream or whipped cream.

Tips & Variations

Add apple pie filling, canned peaches, or pears under the batter for a fruity twist.
Sprinkle chopped pecans, almonds, or walnuts on top for added crunch.
Use almond or coconut flour instead of all-purpose flour for a gluten-free version.
Swap the whole milk for buttermilk to add a subtle tanginess.
For a quicker version, replace the batter ingredients with a cake mix of your choice.
Don’t overmix the batter to keep the texture light and tender.

Storage

Snickerdoodle Cobbler is best served warm. Once cooled, cover it tightly with plastic wrap or foil and refrigerate for up to 4 days. For longer storage, freeze in an airtight container for up to 2 months; thaw in the refrigerator before reheating. To reheat, warm the cobbler in a 325°F oven until heated through.

How to Serve

The image shows a white rectangular baking dish filled with a golden brown crumble dessert. The top layer is crumbly and slightly crisp with a dusting of powdered sugar. Beneath the crumbly topping, there is a thick, gooey layer of warm, light brown filling which looks like cooked fruit. A silver spoon lifts a scoop from the dish, showing all the layers clearly. The dish sits on a white marbled surface and there is a blurred background including another white pan and some bowls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Snickerdoodle Cobbler ahead of time?

Yes! Bake the cobbler as directed, let it cool to room temperature, then refrigerate. When ready to serve, reheat in a 325°F oven for 10-15 minutes, tented with foil to keep it moist.

What’s the origin of Snickerdoodles?

Snickerdoodles are believed to originate from Dutch-German cookie recipes. The name may come from the Dutch word “snekrad” or German “schnecke,” both referring to a snail shape, describing the traditional rolled cookie form.