Snickerdoodle Cobbler

This Snickerdoodle Cobbler combines the cinnamon-sweet goodness of your favorite cookie with the warm, comforting texture of a classic cobbler. It’s an easy dessert recipe made from pantry staples that’s ready in about 30 minutes—perfect for those spontaneous sweet tooth cravings.

Why You’ll Love This Recipe

  • Quick and Simple: Ready in just about 30 minutes, making it perfect for last-minute baking.
  • No-Fuss Preparation: No rolling dough or shaping cookies here—just layer, bake, and enjoy.
  • Versatile Serving Options: Delicious as a dessert, brunch treat, or even a sweet breakfast.
  • Irresistible Aroma: Your kitchen will smell heavenly with cinnamon wafting through the air as this cobbler bakes.

Ingredients

  • 1/3 cup unsalted butter, melted
  • 3/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups granulated sugar (divided use)
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon (plus 1/2 teaspoon for topping)
  • 1 1/2 cups packed brown sugar
  • 1 1/2 cups hot water

How Do You Make Snickerdoodle Cobbler?

Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). Pour melted butter into a 9×13-inch baking dish, spreading evenly.

Prepare the Batter:
In a large bowl, whisk together milk, vanilla, and 1 1/2 cups granulated sugar until nicely combined. Add flour, baking powder, salt, and 2 teaspoons cinnamon, and whisk until just combined (a few lumps are perfectly fine!).

Layer and Assemble:
Carefully pour the batter right over the melted butter in the dish—no stirring needed. Sprinkle brown sugar evenly on top of the batter. Next, gently pour hot water over the entire mixture without stirring. Trust the process!

Bake to Perfection:
Pop it into the oven and bake for 30–35 minutes, until golden brown on top and slightly gooey in the center.

Cinnamon Sugar Finish:
Mix remaining 1/4 cup granulated sugar with 1/2 teaspoon cinnamon. Sprinkle immediately over the warm cobbler when it comes out of the oven.

Serve Warm:
Allow the cobbler to cool slightly, then serve warm with vanilla ice cream or whipped cream. Pure dessert bliss!

Tips for the Perfect Cobbler

  • Sweetness Adjustment: If you prefer a less sweet cobbler, reduce granulated and brown sugars by 1/4 cup each.
  • Fruit Additions: Fresh apples, peaches, or pears can be layered into the batter for a fruity twist.
  • Nutty Crunch: Sprinkle chopped pecans or walnuts over the batter before baking for extra texture and flavor.

Recipe FAQs

Can I make Snickerdoodle Cobbler ahead of time?
Absolutely! Bake ahead, cool, refrigerate, and reheat at 325°F (160°C) for about 10–15 minutes before serving.

Is Snickerdoodle Cobbler suitable for breakfast?
Definitely! Its comforting flavors and simple ingredients make it perfect for breakfast or brunch.

How can I reduce sweetness?
Simply cut down sugar amounts by 1/4 cup each and skip the cinnamon-sugar topping if desired.

Can fresh fruit be added?
Yes! Fresh apples, peaches, or pears make delicious additions to this cobbler.

Flavor Variations

  • Fruit Twist: Add canned apple pie filling, peaches, or pears for extra fruity deliciousness.
  • Gluten-Free Option: Substitute almond flour or gluten-free flour blend to enjoy a gluten-free treat.
  • Buttermilk Variation: Swap whole milk for buttermilk to add a delightful tangy flavor.

Storage and Reheating

  • Storage: Cover cooled cobbler tightly and refrigerate for up to 4 days.
  • Freezing: Freeze in an airtight container for up to 2 months; thaw in the fridge before reheating.
  • Reheating: Warm in a 325°F (160°C) oven until heated through, or microwave individual servings for 20–30 seconds.

Serving Suggestions

My family loves this cobbler served warm straight from the oven, topped generously with creamy vanilla ice cream. It’s also fantastic with whipped cream or even a drizzle of caramel sauce. Whether for dessert, brunch, or breakfast, this Snickerdoodle Cobbler is guaranteed to become a family favorite—my kids ask for it regularly!

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