Snickerdoodle Cobbler
A delightful dessert that combines classic snickerdoodle cookie flavors with a warm, gooey cobbler, perfect for gatherings or cozy nights in.
Ingredients
Cobbler Base
- 1/3 cup unsalted butter (melted) Make sure it's melted but not hot.
- 3/4 cup whole milk Can substitute with almond milk or oat milk.
- 2 teaspoons vanilla extract
- 1 1/2 cups granulated sugar Divided, some used in the batter.
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
Topping
- 1 1/2 cups brown sugar (packed)
- 1 1/2 cups hot water Pour carefully over the batter.
- 1/4 cup sugar For sprinkling on top after baking.
- 1/2 teaspoon cinnamon For sprinkling on top after baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Pour the melted butter into a 9×13-inch baking dish and spread it evenly.
- In a large bowl, whisk together the milk, vanilla, and granulated sugar until mostly dissolved.
- Add the flour, baking powder, salt, and ground cinnamon. Mix until just combined—do not overmix!
- Spoon the batter over the melted butter in the dish. Leave it as is; do not stir.
- Sprinkle the brown sugar evenly over the batter.
- Carefully pour the hot water over the top without stirring again.
Baking
- Bake for 30–35 minutes until the cobbler is golden and bubbling.
- Sprinkle with the cinnamon-sugar mixture right after baking for extra flavor.
Notes
Snickerdoodle Cobbler is best served warm, with or without vanilla ice cream. Store leftovers tightly covered in the refrigerator for up to 3 days.