Description

This easy snickerdoodle cobbler combines the gooey comfort of a classic cobbler with the crackly, cinnamon-sugar topping of your favorite snickerdoodle cookie. Warm, buttery, and perfect for fall, it’s a crowd-pleasing dessert that comes together in under an hour using pantry staples.

Ingredients

Scale

1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, melted
1 cup (125g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup (240ml) whole milk
2 teaspoons pure vanilla extract
1/2 cup (100g) granulated sugar (for topping)
1 tablespoon ground cinnamon (for topping)
1/4 cup (56g) unsalted butter, softened (for topping)
1 large egg (for topping)
3/4 cup (95g) all-purpose flour (for topping)
1/2 teaspoon cream of tartar (for topping)
1/4 teaspoon baking soda (for topping)
Pinch of salt (for topping)
2 tablespoons granulated sugar (for cinnamon sugar sprinkle)
1 teaspoon ground cinnamon (for cinnamon sugar sprinkle)

Instructions

Preheat your oven to 350°F (175°C). Lightly butter a 9×9-inch (23x23cm) baking dish or similar-sized casserole dish.
In a large mixing bowl, whisk together 1 cup sugar, 1 cup flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Pour in 1/2 cup melted butter, 1 cup milk, and 2 teaspoons vanilla extract. Whisk until smooth; do not overmix.
Pour the cobbler batter evenly into the prepared baking dish, using a spatula to scrape the bowl.
In a separate bowl, cream together 1/4 cup softened butter and 1/2 cup sugar until light and fluffy (about 2 minutes). Beat in 1 egg and 1/2 teaspoon vanilla extract until smooth.
In another small bowl, whisk together 3/4 cup flour, 1/2 teaspoon cream of tartar, 1/4 teaspoon baking soda, and a pinch of salt. Add the dry ingredients to the butter mixture and stir until just combined. The dough should be soft and slightly sticky.
Scoop tablespoon-sized dollops of the snickerdoodle dough and drop them over the cobbler batter, spacing them out.
In a small bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle this mixture generously over the cookie topping and any exposed batter.
Bake for 35-40 minutes, until the edges are golden brown and bubbly and the cookie topping is set with a crackly cinnamon crust. If the top is browning too fast, tent loosely with foil for the last 10 minutes. Start checking at 30 minutes.
Let the cobbler cool for at least 10 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and milk. Add chopped apples or pears to the base for a fruity twist, or sprinkle mini chocolate chips over the topping for extra indulgence. Don’t overmix the batter or topping for the best texture. Serve warm with ice cream for maximum comfort.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/9 of cobbler (about 1 square from a 9x9-inch pan)
Calories: 320
Sugar: 29
Sodium: 220
Fat: 13
Saturated Fat: 8
Carbohydrates: 48
Fiber: 1
Protein: 4

Keywords: snickerdoodle cobbler, fall dessert, cookie topping, easy cobbler, cinnamon sugar, comfort food, potluck dessert, autumn baking, snickerdoodle recipe, cozy dessert