Description
Snickerdoodle Cobbler is a warm, comforting dessert that blends the nostalgic flavor of snickerdoodle cookies with the homey texture of a biscuit-like cobbler.
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
1 teaspoon vanilla extract
1/2 cup brown sugar
1 cup boiling water
1/4 teaspoon cream of tartar
Extra cinnamon and sugar for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a mixing bowl, whisk together flour, granulated sugar, cinnamon, baking powder, and salt.
- Stir in melted butter, milk, and vanilla extract until just combined; batter will be thick.
- Spread the batter evenly into the prepared baking dish.
- In a separate bowl, mix brown sugar, cream of tartar, and a pinch of cinnamon; sprinkle over the batter.
- Without stirring, pour boiling water evenly over the batter.
- Sprinkle the cinnamon-sugar topping over the top.
- Bake for 35–40 minutes until the top is golden and bubbly.
- Let cool for a few minutes before serving, optionally with vanilla ice cream.
Notes
Add chopped pecans or walnuts for a crunchy texture.
Use nutmeg or clove for extra warmth.
Substitute vanilla with maple extract for a seasonal twist.
Use half-and-half instead of milk for a richer dessert.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in microwave for 30 seconds or oven at 300°F for 10–15 minutes.
Drizzle with milk before reheating if it seems dry.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of cobbler
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
