Name: Snickerdoodle Cobbler
Prep time: 15 min
Cook time: PT-486097H55M2S
Total time: PT-486097H55M2S
Cuisine: Baking
Ingredients: Unsalted butter; Whole milk; Vanilla extract; Granulated sugar; All-purpose flour; Baking powder; Salt; Ground cinnamon; Brown sugar (packed); Hot water

Why You’ll Love This Recipe

I fell in love with this recipe because it takes the beloved cinnamon and sugar combo of snickerdoodle cookies and transforms it into a comforting, spoonable cobbler. I appreciate how it uses simple, pantry-friendly ingredients, comes together quickly without any rolling or shaping, and fills the kitchen with an irresistible aroma of cinnamon. It’s perfect for serving a crowd, ideal for brunch, dessert, or even breakfast, and pairs beautifully with vanilla ice cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Unsalted butter
• Whole milk
• Vanilla extract
• Granulated sugar
• All-purpose flour
• Baking powder
• Salt
• Cinnamon
• Brown sugar
• Hot water

Directions

Preheat my oven to 350 °F. I melt the butter and pour it into a 9×13 baking dish.
In a large bowl, I whisk together milk, vanilla, and granulated sugar. Then I add flour, baking powder, salt, and cinnamon, whisking until just combined—leaving a few lumps.
I gently pour the batter over the melted butter in the dish, careful not to mix.
I sprinkle the packed brown sugar evenly over the batter, then gently pour hot water over everything.
I bake it for 30–35 minutes, until the top is golden brown and the center is mostly set (still a little gooey but not runny).
While it’s still warm, I mix topping sugar and cinnamon, sprinkle it on top, and let it cool slightly before serving.

Servings and timing

• Servings: Makes about 12 generous portions.
• Prep time: 15 minutes
• Cook time: 30–35 minutes
• Total time: ~45 minutes

Variations

Fruit twist: Add apple pie filling, canned peaches, or pears either layered in the bottom or mixed into the batter.
Nutty crunch: Sprinkle chopped pecans, walnuts, or almonds on top before baking.
Gluten‑free: Replace all-purpose flour with almond or coconut flour.
Tangy twist: Use buttermilk instead of whole milk for a richer flavor.
Shortcut version: Swap the dry ingredients for boxed vanilla or cake mix for a quicker option.

Storage and reheating

I serve it warm, and never leave it at room temperature for more than 2 hours. Once it cools, I cover it with plastic wrap or foil and refrigerate for up to 4 days. I also freeze leftovers in an airtight container for up to 2 months—thaw in the fridge before reheating. To reheat, I warm it in a 325 °F oven until heated through; if leftovers have cooled too long, I tent with foil and bake 10–15 minutes to revive that gooey texture.

FAQs

1. Can I make Snickerdoodle Cobbler ahead of time?

Yes, I can bake it, let it cool, then refrigerate. When serving later, I reheat at 325 °F for 10–15 minutes, tented with foil.

2. Why do I pour hot water over the batter?

The hot water helps the brown sugar melt into the batter, creating that signature gooey, goo-layered texture throughout.

3. Can I serve it for breakfast?

Definitely! The cinnamon-sugar flavor is cozy and comforting in the morning—perfect for a weekend brunch or a simple sweet start to the day.

4. How can I reduce sweetness?

I usually cut the sugar by half in the topping or mix, since it’s quite sweet as written. Many find it still delicious with less sugar.

5. What makes this a cobbler, not a cookie?

Unlike rolling cookies, this dessert is a batter baked with a sugary sauce, creating a layered texture like a cake or pudding topped with browned sugar—classic cobbler style.

Conclusion

I love how this Snickerdoodle Cobbler brings cookie flavors into a warm, comforting dessert that’s easy to prep and perfect for any occasion. It’s flexible, crowd‑friendly, and just downright delicious—making it a staple in my baking rotation.

Snickerdoodle Cobbler