Snickerdoodle Cobbler
This Snickerdoodle Cobbler combines the classic flavors of snickerdoodle cookies with the comforting warmth of a cobbler, making it a delightful and easy-to-make dessert.
Ingredients
Main Ingredients
- ⅓ cup unsalted butter, melted
- ¾ cup whole milk
- 2 teaspoons vanilla extract
- 1 ½ cups sugar
- 1 ½ cups flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 ½ cups brown sugar, packed
- 1 ½ cups hot water Use very hot water for the right texture.
Topping
- ¼ cup sugar
- ½ teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease or butter a 9×13-inch baking pan and pour the melted butter evenly into the bottom.
- In a large bowl, whisk together the milk, vanilla extract, and sugar until mostly dissolved.
- Add the flour, baking powder, salt, and cinnamon. Whisk gently until just combined; do not overmix.
- Spoon the batter gently over the melted butter in the pan without stirring.
- Sprinkle the brown sugar evenly over the top of the batter.
- Carefully pour the hot water evenly over the entire surface. Do not stir.
Baking
- Bake for 30–35 minutes or until golden brown and mostly set, with a slightly jiggly center.
- While hot, mix the topping sugar and cinnamon and sprinkle over the cobbler.
- Let cool for 10–15 minutes before serving warm.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven.