This Snickerdoodle Cobbler transforms the classic cinnamon-sugar cookie into a warm, gooey dessert that’s as cozy as it is indulgent. I get all the nostalgic flavors of a snickerdoodle cookie, wrapped in a soft, buttery cobbler that’s perfect for sharing (or keeping all to myself).
Why You’ll Love This Recipe
I love how simple this recipe is to pull together, using pantry staples I already have on hand. There’s no need to shape or chill cookie dough — everything comes together in one dish. It’s quick to bake and fills the kitchen with the most incredible cinnamon aroma. Whether I serve it straight from the oven or warm it up the next day, it never fails to impress.
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
- I preheat my oven to 350°F and melt the butter, pouring it into a 9×13-inch baking dish.
- In a mixing bowl, I whisk together milk, vanilla, and granulated sugar. Then I add in the flour, baking powder, salt, and cinnamon, whisking just until combined.
- I pour the batter over the melted butter without stirring, then sprinkle the brown sugar evenly on top.
- Carefully, I pour the hot water over everything — again, no mixing — and bake for 30–35 minutes until golden brown and mostly set in the center.
- While it’s still warm, I mix cinnamon and sugar together and sprinkle it over the top for an extra cinnamon-sugar kick.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Fruit twist: I sometimes add canned apple, peach, or pear slices for extra flavor and texture.
- Nutty finish: Chopped pecans or walnuts add a delicious crunch on top.
- Gluten-free option: I swap in a 1:1 gluten-free flour blend to suit dietary needs.
- Tangy twist: Using buttermilk instead of regular milk gives the cobbler a subtle tang that pairs beautifully with cinnamon.
- Shortcut version: I use a boxed vanilla cake mix instead of making the batter from scratch when I need to save time.
Storage/Reheating
- Store: I let the cobbler cool, then cover and refrigerate it for up to 4 days.
- Freeze: It freezes well in airtight containers for up to 2 months. I thaw it in the fridge overnight before reheating.
- Reheat: I warm it in a 325°F oven for about 10–15 minutes, or microwave individual servings for 30–60 seconds until heated through.
FAQs
Can I make Snickerdoodle Cobbler ahead of time?
Yes, I bake it ahead, let it cool, and store it in the fridge. When I’m ready to serve, I reheat it in the oven until warm and bubbly.
What kind of dish should I use?
I prefer using a 9×13-inch glass or ceramic baking dish to help the cobbler bake evenly and hold its structure.
Can I use margarine instead of butter?
I can substitute margarine if needed, though I find real butter gives a richer, more traditional flavor.
Can I reduce the sugar?
Yes, I’ve tried reducing the sugar by about ¼ cup without losing the cobbler’s sweetness or texture.
What’s the best way to serve this cobbler?
I always serve it warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Conclusion
Snickerdoodle Cobbler is one of those comforting, feel-good desserts I keep coming back to. It’s quick, incredibly satisfying, and hits the sweet spot between cookie and cobbler. Whether I make it for a family dinner or just because I’m craving something sweet, it never lasts long in my kitchen.
Snickerdoodle Cobbler
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Snickerdoodle Cobbler is a cozy, crowd-pleasing dessert that brings together all the cinnamon-sugar goodness of classic snickerdoodle cookies in a warm, gooey cobbler form. Made with pantry staples and ready in under an hour, this easy dessert is perfect for holidays, potlucks, or a weeknight treat. Serve it warm with vanilla ice cream for the ultimate comfort food experience.
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup brown sugar
- 1 ½ cups hot water
- Optional topping: 1 tablespoon granulated sugar + ½ teaspoon cinnamon (mixed for sprinkling)
Instructions
- Preheat oven to 350°F (175°C). Pour melted butter into a 9×13-inch baking dish.
- In a bowl, whisk together milk, vanilla, and granulated sugar. Stir in flour, baking powder, salt, and cinnamon until just combined.
- Pour batter evenly over the butter in the baking dish—do not stir.
- Sprinkle brown sugar evenly over the batter.
- Carefully pour hot water over the entire dish—again, do not mix.
- Bake for 30–35 minutes, until the cobbler is golden brown and mostly set in the center.
- Sprinkle with cinnamon-sugar topping while still warm, if desired. Serve warm.
Notes
- For a fruity twist, add canned apple, peach, or pear slices before baking.
- Chopped nuts like pecans or walnuts make a delicious crunchy topping.
- Use buttermilk for a slight tang or a 1:1 gluten-free flour blend for a gluten-free option.
- For a quicker version, substitute the batter with vanilla cake mix
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