Snickerdoodle Cobbler
This warm and gooey dessert combines the comforting flavors of classic snickerdoodle cookies with the ease of a cobbler. With a cinnamon-sugar topping and a soft, caramelized center, it's the perfect treat for any occasion!
Servings: 12
Ingredients
For the Cobbler:
- ⅓ cup unsalted butter melted
- ¾ cup whole milk
- 2 teaspoons vanilla extract
- 1 ½ cups sugar
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 ½ cups brown sugar packed
- 1 ½ cups hot water
For the Topping:
- ¼ cup sugar
- ½ teaspoon cinnamon
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C).
- Pour the melted butter into a 9×13-inch baking pan, ensuring it evenly coats the bottom.
Prepare the Batter:
- In a large bowl, whisk together the milk, vanilla extract, and sugar.
- Add the flour, baking powder, salt, and cinnamon, whisking until just combined.
Assemble the Cobbler:
- Spoon the batter evenly over the melted butter without mixing.
- Sprinkle the brown sugar over the batter.
- Carefully pour the hot water over the entire mixture—do not stir.
Bake:
- Place in the preheated oven and bake for 30-35 minutes, until the top is golden brown and mostly set.
Add the Topping:
- In a small bowl, mix together the sugar and cinnamon.
- Sprinkle over the hot cobbler immediately after baking.
Cool and Serve:
- Let the cobbler cool slightly before serving.
- Best enjoyed warm with a scoop of vanilla ice cream!
Notes
Storage: Cover and refrigerate for up to 4 days.
Freezing: Store in an airtight container and freeze for up to 2 months. Thaw before reheating.
Serving Tip: For extra indulgence, drizzle with caramel sauce or top with whipped cream.
Freezing: Store in an airtight container and freeze for up to 2 months. Thaw before reheating.
Serving Tip: For extra indulgence, drizzle with caramel sauce or top with whipped cream.