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Snickerdoodle Cobbler

A delightful twist on classic Snickerdoodle cookies transformed into a warm, gooey dessert perfect for sharing.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/2 cup Unsalted Butter, melted Room temperature for even mixing
  • 1 cup Whole Milk Substitute with almond or oat milk for dairy-free
  • 2 teaspoons Vanilla Extract Use pure vanilla extract for best flavor
Dry Ingredients
  • 1 cup Granulated Sugar Plus more for garnishing
  • 1 cup All-Purpose Flour Spoon into the measuring cup for accuracy
  • 2 teaspoons Baking Powder For rise
  • 1 tablespoon Cinnamon Increase for extra spice!
  • 1/4 teaspoon Salt Balances sweetness
Additional Ingredients
  • 1 cup Brown Sugar, packed For depth and moisture
  • 1 cup Hot Water Creates gooey layer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Melt the butter and pour it into a 9x13 baking dish.
Mixing Ingredients
  1. In a large mixing bowl, whisk together the whole milk, vanilla extract, and granulated sugar until combined.
  2. Add the flour, baking powder, salt, and cinnamon; whisk until just combined.
Assembly
  1. Pour the batter over the melted butter in the pan without stirring.
  2. Sprinkle the brown sugar evenly across the batter.
  3. Carefully pour the hot water over the top, again do not mix.
Baking
  1. Bake in the oven for 30-35 minutes until golden brown with a slight jiggle in the center.
  2. Mix sugar and cinnamon, and sprinkle over the cobbler right after taking it out of the oven.
Serving
  1. Allow to cool slightly before serving.
  2. Best enjoyed warm; leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Notes

Drizzle with caramel sauce or serve with vanilla ice cream for the perfect pairing.