Snickerdoodle Cobbler tastes like a fresh batch of cinnamon sugar cookies baked into a gooey pie. Perfect with a scoop of vanilla ice cream, this easy dessert combines the flavors of classic snickerdoodle cookies with the simplicity of a cobbler, creating a crowd-pleasing and nostalgic treat in just 30 minutes!
ABOUT SNICKERDOODLE COBBLER
This Snickerdoodle Cobbler recipe transforms the beloved cinnamon-sugar cookie into a warm, gooey dessert that’s perfect for any occasion. It’s a buttery combination of cinnamon and brown sugar that melts in your mouth, offering the best of both worlds – the flavors of a classic cookie and the comfort of a homestyle cobbler.
Unlike traditional fruit cobblers, this dessert focuses on the rich, warm spices that make snickerdoodle cookies so irresistible. It’s an ideal choice for those who love the taste of snickerdoodles but want a more indulgent, spoonable treat. The cobbler format also makes it perfect for serving a crowd, especially during holidays or special gatherings.
WHY WE LOVE THIS SNICKERDOODLE COBBLER RECIPE
- Quick and easy to make in just 30 minutes
- Uses simple, pantry-staple ingredients
- No need to roll out dough or shape cookies
- Perfect for serving a crowd
- Combines the best of cookies and cobbler in one dessert
- Versatile – great for dessert, brunch, or even breakfast!
- Fills your kitchen with an irresistible cinnamon aroma
INGREDIENTS
- Unsalted butter
- Whole milk
- Vanilla extract
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Cinnamon
- Brown sugar
- Hot water
SUBSTITUTIONS AND ADDITIONS
- Fruit Additions: Add apple pie filling for an Apple Snickerdoodle Cobbler, or try it with canned peaches or pears.
- Nutty Twist: Sprinkle chopped pecans, almonds, or walnuts over the top for extra crunch.
- Gluten-Free Option: Substitute the all-purpose flour with almond or coconut flour for a gluten-free version.
- Buttermilk Variation: Add 1 cup of buttermilk to the batter for a tangy twist.
- Cake Mix Shortcut: Replace the dry batter ingredients with your favorite cake mix for an even quicker preparation.
HOW TO MAKE SNICKERDOODLE COBBLER
- Prep: Preheat your oven to 350°F. Melt butter and pour into a 9×13 baking dish.
- Make Batter: Whisk milk, vanilla, and sugar in a large bowl. Add flour, baking powder, salt, and cinnamon, whisking until just combined.
- Layer: Pour batter over the melted butter, being careful not to mix. Sprinkle brown sugar over the batter, then carefully pour hot water over everything.
- Bake: Bake for 30-35 minutes until golden brown and mostly set in the center.
- Finish: Mix cinnamon and sugar, then sprinkle over the hot cobbler. Let cool slightly before serving.
PRO TIPS
- Don’t overmix the batter – a few lumps are okay.
- The center will still be gooey when done, but shouldn’t be liquidy.
- For extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
HOW TO STORE SNICKERDOODLE COBBLER
- Serve: Best served warm. Don’t leave at room temperature for more than 2 hours.
- Store: Cover cooled cobbler with plastic wrap or foil and refrigerate for up to 4 days.
- Freeze: Store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
- Reheat: Warm in a 325°F oven until heated through.
FREQUENTLY ASKED QUESTIONS
Can I make Snickerdoodle Cobbler ahead of time? Yes! Bake as directed, cool to room temperature, then refrigerate. When ready to serve, reheat in a 325°F oven for 10-15 minutes, tented with foil.
What’s the origin of Snickerdoodles? Snickerdoodles are thought to come from a Dutch-German cookie recipe. The name may derive from the Dutch word “snekrad” or German “schnecke,” both relating to a snail-like shape.
Can this be served for breakfast? Absolutely! The simple ingredients make this cobbler a hit any time of day – perfect for brunch, an easy weekend breakfast, or a quick weeknight dessert.
Snickerdoodle Cobbler
Ingredients
- 1/3 cup unsalted butter melted
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 cups sugar
- 1 1/2 cups flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/2 cups brown sugar packed
- 1 1/2 cups hot water
Topping:
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Spread melted butter in a 9×13 baking pan.
- Whisk milk, vanilla, and sugar in a large bowl. Add flour, baking powder, salt, and cinnamon; whisk until just combined.
- Spoon batter over butter, careful not to mix. Sprinkle brown sugar over batter.
- Gently pour hot water over the batter and sugar.
- Bake for 30-35 minutes until golden brown and mostly set.
- Mix topping sugar and cinnamon; sprinkle over hot cobbler.
- Let cool slightly before serving.
Notes
- Best served warm with a scoop of vanilla ice cream.
- Store covered in the refrigerator for up to 4 days.
- Can be frozen for up to 2 months. Thaw before reheating.
