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Snickerdoodle Cobbler

Snickerdoodle Cobbler

Indulge in a warm, comforting dessert that combines the magic of snickerdoodle cookies with the rustic charm of a cobbler. Perfect for cozy evenings or special gatherings, this recipe is a crowd-pleaser.

Ingredients

Scale
  • For the Batter:
    • One cup all-purpose flour
    • Half cup granulated sugar
    • One teaspoon baking powder
    • Quarter teaspoon salt
    • Half cup milk
    • Quarter cup unsalted butter, melted
    • One teaspoon vanilla extract
  • For the Cinnamon Sugar Topping:
    • Half cup granulated sugar
    • Two teaspoons ground cinnamon
    • One cup boiling water

Instructions

  • Preheat your oven to three hundred fifty degrees Fahrenheit (one hundred seventy-five degrees Celsius). Lightly grease a nine-inch square baking dish.
  • In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until smooth, then spread the batter evenly into the prepared baking dish.
  • Prepare the cinnamon sugar topping by mixing the sugar and ground cinnamon in a small bowl. Sprinkle this mixture evenly over the batter.
  • Carefully pour the boiling water over the batter and topping. Avoid stirring to ensure a proper cobbler texture.
  • Bake for thirty-five to forty minutes, or until the top is golden brown and set.
  • Allow the cobbler to cool slightly before serving warm, optionally with ice cream or whipped cream.

Notes

  • Texture Tip: Pouring boiling water creates a gooey base and crispy top—don’t skip this step.
  • Spice Variation: Add a pinch of nutmeg or cardamom for extra flavor depth.
  • Make It Ahead: Prepare the batter and topping separately, then assemble and bake when ready to serve.
  • Serving Size: This recipe serves six to eight people, making it ideal for small gatherings.
  • Storage: Leftovers can be refrigerated for up to four days or frozen for up to three months.

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