Snickerdoodle Cobbler
Snickerdoodle Cobbler is a soul-warming dessert that transforms the cozy cinnamon-sugar flavor of the beloved cookie into a gooey, self-saucing baked treat perfect for chilly nights, dinner parties, or holiday feasts, blending nostalgia and comfort in every golden, bubbling bite, and offering endless opportunities for customization, from fruity add-ins to gluten-free adaptations, all while staying delightfully simple to make and irresistibly satisfying to enjoy.
Ingredients
Batter Ingredients:
- 1/3 cup unsalted butter melted
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
Sauce Layer:
- 1 1/2 cups packed brown sugar
- 1 1/2 cups hot water
Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking dish and spread it evenly across the bottom.
- In a large mixing bowl, whisk together the milk, vanilla extract, and granulated sugar until the sugar is mostly dissolved. Add the flour, baking powder, salt, and ground cinnamon, and whisk just until the batter is smooth and no dry spots remain—avoid overmixing.
- Carefully spoon the batter over the melted butter in the pan, making sure not to stir or mix the layers. Evenly sprinkle the brown sugar over the top of the batter.
- Slowly pour the hot water over the entire mixture, pouring gently to avoid disturbing the layers. Do not stir.
- Bake for 30 to 35 minutes, or until the top is golden brown and set, with a gooey sauce bubbling underneath.
- While the cobbler is still hot, mix the remaining sugar and cinnamon together and sprinkle it evenly over the top for an extra layer of sweetness and spice. Serve warm, ideally with a scoop of vanilla ice cream or a drizzle of cream.