Snickerdoodle Cobbler Recipe
Snickerdoodle Cobbler Recipe. It’s basically a warm, gooey hug in a bowl, topped with that iconic snickerdoodle cinnamon-sugar crunch. Honestly, it’s dangerous. You will eat the whole thing. Don’t say I didn’t warn you!
Okay, so, backstory. My husband, bless his heart, is obsessed with snickerdoodles. Like, obsessed. Every year for his birthday, it’s snickerdoodles. One day, I was staring into the pantry, willing something to magically appear for dessert when I saw the sad remains of a box of snickerdoodle cookies (he didn’t finish them all? unheard of!). Then BAM! Cobbler craving. So I threw this together, kinda winging it, and OH. MY. GOODNESS. He went back for thirds. And then, get this, he asked for it for breakfast the next day. It’s now officially a “thing” in our house.
Why You’ll Love This Snickerdoodle Cobbler Recipe
- It’s like snickerdoodle cookies and warm, gooey comfort had a baby.
- Seriously easy. You don’t even need a mixer. I mean, less dishes? Yes, please!
- The cinnamon-sugar topping. Need I say more?
- It’s the perfect “I need something sweet NOW” kind of dessert.
- Your house will smell amazing. Like, realtor-staging-a-house amazing.
How to Make It
Alright, let’s get down to business! So first, you’re gonna melt some butter. I usually do it in the microwave because, who has time? Don’t let it explode though! Then, whisk together the melted butter with sugar, flour, baking powder, and a little salt. It’ll be kinda thick, don’t freak out, that’s how it should be.
Next, gently stir in the milk and vanilla. Now, don’t overmix! Seriously, just until it’s combined. We want this to be tender, not tough. Pour that batter into a greased baking dish. I usually use a 9×13, but honestly, whatever you have that’s close will work.
Now, for the glorious topping! In a small bowl, mix together sugar and cinnamon. Sprinkle that evenly over the batter. Don’t be shy! This is where the magic happens.
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Bake it in a preheated oven until it’s golden brown and bubbly. You’ll want it to be set in the middle, but still kinda gooey underneath. Keep an eye on it, ovens are weird and sometimes things burn. Let it cool slightly before serving. I know, waiting is the hardest part, but trust me, it’s worth it.
Ingredient Notes
- All-Purpose Flour: Okay, so, I always use all-purpose. But I bet you could try a gluten-free blend if you’re into that sort of thing. I haven’t tried it, so let me know how it goes!
- Granulated Sugar: This is your basic sweetness. Don’t skip it. I mean, you could use honey, but it changes the whole vibe.
- Baking Powder: This is what makes it rise, baby! Don’t forget it, or you’ll end up with a flat, sad cobbler. I may have done that once…
- Cinnamon: Obvi, it’s a snickerdoodle. Don’t be skimpy!
- Melted Butter: Gotta use real butter, not margarine. It makes a huge difference in the taste and texture. Plus, butter is just better.
- Milk: Any kind will do. I usually use 2%, but whole milk will make it extra rich. Almond milk works too, if you’re dairy-free.
- Vanilla Extract: Don’t skimp on the vanilla! It adds so much flavor. I’m addicted to it.
Recipe Steps: RULE:
- Melt butter and whisk together wet ingredients.
- Combine butter, sugar, flour, baking powder, and salt.
- Gently stir in milk and vanilla until combined.
- Pour batter into greased baking dish.
- Mix sugar and cinnamon for the topping.
- Sprinkle cinnamon-sugar mixture evenly over batter.
- Bake until golden brown and set.
- Cool slightly before serving.
What to Serve It With
Vanilla ice cream is a MUST. Like, don’t even think about skipping it. Whipped cream is also amazing, or a drizzle of caramel sauce if you’re feeling extra fancy. Honestly, just eat it straight from the pan with a spoon. No judgement here.
Tips & Mistakes
- Don’t overmix the batter! It will make the cobbler tough.
- Make sure your baking powder is fresh. Old baking powder won’t work as well, and your cobbler won’t rise properly.
- Keep an eye on the oven! Baking times can vary, so check it regularly.
- If the top is browning too quickly, cover it with foil.
- If you accidentally burn the bottom (it happens to the best of us!), just scoop out the good stuff and pretend nothing happened.
Storage Tips
If you have any leftovers (which I highly doubt!), store them in an airtight container in the fridge. It’ll keep for a few days. And listen, cold snickerdoodle cobbler for breakfast is a perfectly acceptable life choice. Don’t let anyone tell you otherwise. I might even like it better cold. Maybe.
Variations and Substitutions
Okay, so, sometimes I’m feeling lazy and I’ll use store-bought cookie dough instead of making the batter from scratch. It’s not as good, but it’s still pretty darn tasty. You could also add chocolate chips to the batter, or nuts, or even a layer of jam. Get creative! I once tried adding a layer of peanut butter… it was interesting. Not bad, just… interesting. I’ve also skipped the cinnamon once because I was OUT (tragic, I know) and it was still good, just not, well, snickerdoodle-y.
Frequently Asked Questions
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Snickerdoodle Cobbler Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 0.5 cup unsalted butter melted
- 1 cup milk whole or 2%
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon plus more for garnish
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the milk, melted butter, and vanilla extract to the dry ingredients and stir until just combined.
- Pour the batter into a greased 9x13 inch baking dish.
- Sprinkle the brown sugar evenly over the batter, followed by the ground cinnamon.
- Carefully pour 1 1/2 cups of hot water over the entire mixture without stirring.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for at least 10 minutes before serving. Sprinkle with additional cinnamon, if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
