Snickerdoodle Cobbler combines the classic flavors of cinnamon-sugar cookies with the simplicity of a cobbler. It’s a warm, gooey dessert perfect for any gathering, pairing beautifully with a scoop of vanilla ice cream.

Why You’ll Love This Recipe:

Quick and easy to make in under an hour
Uses simple, pantry-staple ingredients
Perfect for holidays or casual get-togethers

Ingredients You’ll Need:

Unsalted butter
Whole milk
Vanilla extract
Granulated sugar
All-purpose flour
Baking powder
Cinnamon
Brown sugar
Hot water

How to Make Snickerdoodle Cobbler:

Step-by-Step Instructions:

Preheat and Prepare the Pan: Preheat your oven to 350°F. Melt the butter and pour it into a 9×13 baking dish, evenly coating the bottom.
Make the Batter: In a large mixing bowl, whisk together the milk, vanilla extract, and granulated sugar until smooth. Add the flour, baking powder, salt, and cinnamon. Continue whisking just until combined, being careful not to overmix.
Layer the Cobbler: Pour the batter over the melted butter in the pan, but avoid stirring. Sprinkle the brown sugar evenly over the batter, followed by carefully pouring the hot water over the top. Do not mix; this helps create the signature gooey layer.
Bake: Place the cobbler in the oven and bake for 30-35 minutes, or until the top is golden brown and mostly set, leaving the center slightly gooey.
Finishing Touch: Combine additional sugar and cinnamon, then sprinkle it over the cobbler once it’s out of the oven. Let it cool slightly before serving.

Helpful Tips:

Don’t overmix the batter; some lumps are fine.
The cobbler should be slightly gooey in the middle but not overly runny.
Serve warm with a scoop of vanilla ice cream for extra indulgence.

Details:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Notes:

Best enjoyed warm, but leftovers can be refrigerated for up to 4 days.
The cobbler can be frozen for up to 2 months. Thaw before reheating.

Frequently Asked Questions:

Can I make this ahead of time?
Yes, bake the cobbler and store it in the refrigerator, then reheat it before serving.

Is it possible to add fruit?
Absolutely! Apple or peach pie fillings make great additions.

Storage Instructions:

Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze for up to 2 months.

Related Recipes:

If you loved this Snickerdoodle Cobbler, you’ll also enjoy these:

Peach Cobbler Pound Cake
Pumpkin Pecan Cobbler

Conclusion:

Snickerdoodle Cobbler brings together all the best elements of a classic cookie and a warm, comforting cobbler. Easy to make and even easier to enjoy, it’s sure to be a hit with family and friends at your next gathering!

Snickerdoodle Cobbler

Author: Martha

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Description

Ingredients

Unsalted butter
Whole milk
Vanilla extract
Granulated sugar
All-purpose flour
Baking powder
Cinnamon
Brown sugar
Hot water

Instructions

Preheat and Prepare the Pan: Preheat your oven to 350°F. Melt the butter and pour it into a 9×13 baking dish, evenly coating the bottom.
Make the Batter: In a large mixing bowl, whisk together the milk, vanilla extract, and granulated sugar until smooth. Add the flour, baking powder, salt, and cinnamon. Continue whisking just until combined, being careful not to overmix.
Layer the Cobbler: Pour the batter over the melted butter in the pan, but avoid stirring. Sprinkle the brown sugar evenly over the batter, followed by carefully pouring the hot water over the top. Do not mix; this helps create the signature gooey layer.
Bake: Place the cobbler in the oven and bake for 30-35 minutes, or until the top is golden brown and mostly set, leaving the center slightly gooey.
Finishing Touch: Combine additional sugar and cinnamon, then sprinkle it over the cobbler once it’s out of the oven. Let it cool slightly before serving.

Notes

Best enjoyed warm, but leftovers can be refrigerated for up to 4 days.
The cobbler can be frozen for up to 2 months. Thaw before reheating.