This Snickerdoodle Cobbler combines a buttery cinnamon cobbler with a rich brown sugar filling that bakes into a soft, gooey center.
Topped with cinnamon sugar and served warm with vanilla ice cream, it’s an easy, cozy dessert that’s perfect for fall, holidays, or anytime you’re craving the flavors of a classic snickerdoodle cookie.
Ingredients You’ll Need
Filling
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ¼ tsp salt
- 2 tsp vanilla extract
- 2 cups hot water
Cobbler Batter
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp cream of tartar
- 1 cup whole milk
- ½ cup unsalted butter melted
- 2 tsp vanilla extract
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 tsp ground cinnamon
To Finish
- Vanilla ice cream optional
This post may contain affiliate links.
How to Make Snickerdoodle Cobbler
1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together the brown sugar, ½ cup granulated sugar, 2 tsp cinnamon, salt, vanilla, and hot water until mostly dissolved. Set aside.
3. In a large bowl, whisk together the flour, 1½ cups granulated sugar, baking powder, salt, 2 tsp cinnamon, and cream of tartar.
4. Stir in the milk, melted butter, and vanilla just until a thick batter forms.
5. Spread the batter evenly into the prepared baking dish. Slowly pour the cinnamon filling evenly over the batter. Do not stir.
6. In a small bowl, combine the remaining ½ cup granulated sugar and 2 tsp cinnamon. Sprinkle the cinnamon sugar evenly over the top.
7. Bake for 45–50 minutes, until the top is golden brown and the center is mostly set with just a slight jiggle.
8. Let the cobbler cool for at least 20 minutes before serving. The filling will continue to thicken as it rests. Serve warm with vanilla ice cream if desired.
Snickerdoodle Cobbler
Equipment
Ingredients
Filling
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ¼ tsp salt
- 2 tsp vanilla extract
- 2 cups hot water
Cobbler Batter
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp cream of tartar
- 1 cup whole milk
- ½ cup unsalted butter melted
- 2 tsp vanilla extract
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 tsp ground cinnamon
To Finish
- Vanilla ice cream optional
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a medium bowl, whisk together the brown sugar, ½ cup granulated sugar, 2 tsp cinnamon, salt, vanilla, and hot water until mostly dissolved. Set aside.
- In a large bowl, whisk together the flour, 1½ cups granulated sugar, baking powder, salt, 2 tsp cinnamon, and cream of tartar.
- Stir in the milk, melted butter, and vanilla just until a thick batter forms.
- Spread the batter evenly into the prepared baking dish.
- Slowly pour the cinnamon filling evenly over the batter. Do not stir.
- In a small bowl, combine the remaining ½ cup granulated sugar and 2 tsp cinnamon.
- Sprinkle the cinnamon sugar evenly over the top.
- Bake for 45–50 minutes, until the top is golden brown and the center is mostly set with just a slight jiggle.
- Let the cobbler cool for at least 20 minutes before serving. The filling will continue to thicken as it rests.
- Serve warm with vanilla ice cream if desired.
Notes
- Resist the urge to stir after pouring the filling over the batter, the layers create themselves while baking.
- Letting the cobbler rest is key to getting a thick, gooey filling.
- Bake until only the very center has a slight jiggle.
- A scoop of vanilla ice cream melts beautifully into the cinnamon filling.
- Cover and refrigerate for up to 4 days.
- Reheat individual servings in the microwave for 20–30 seconds.
- Reheat larger portions covered in a 300°F oven until warmed through.
- Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Recipes You May Like: