Description
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.
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.