I absolutely love how this Snickerdoodle Cobbler blends warm cinnamon-sugary dough with soft, cake-like interiors—imagine a snickerdoodle cookie transformed into a cozy, spoonable cobbler.

Snickerdoodle Cobbler

Why You’ll Love This Recipe

I’m drawn to that nostalgic snickerdoodle taste—cinnamon and sugar—delivered in a comforting, gooey cobbler form. It’s effortless to make (just mix and drop), yet it feels special and homey. Cozy, sweet, and easy to serve, it hits the spot any time I want a quick treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Ground cinnamon
Unsalted butter, melted
Milk
Vanilla extract
Optional: cream of tartar (for that traditional snickerdoodle tang)
Topping mix: Granulated sugar and ground cinnamon

directions

I preheat the oven to 350 °F and grease a baking dish (around 8×8 or similar).
In a bowl, I whisk together flour, baking powder, salt, cinnamon, and (optional) cream of tartar.
I stir in melted butter, milk, vanilla, and sugar until a smooth batter forms.
I spoon or drop batter into the prepared dish in even dollops.
I sprinkle the surface generously with the cinnamon-sugar topping mix.
Finally, I bake for about 30–35 minutes, until the top is golden and the center is set (no longer jiggly).

Servings and timing

Serves 6–8
Prep time: ~10 minutes
Bake time: ~30–35 minutes
Total time: ~45 minutes

Variations

Add fruit: Drop in fresh diced apples or pears for a fruity twist.
Swap milk: Use almond milk or oat milk to suit dietary preferences.
Boost flavor: Stir in a pinch of nutmeg or cardamom to warm the flavor profile.
Extra crunch: Top with chopped nuts—pecans or walnuts—for texture contrast.

storage/reheating

To store: After cooling, I cover leftovers and refrigerate for up to 3 days.
To reheat: I warm individual portions in the microwave for ~20 seconds or reheat in a 325 °F oven for 5–10 minutes to restore crispiness.
Freezing: I portion into airtight containers and freeze for up to 2 months—reheat from frozen in a 325 °F oven until warm.

FAQs

Can I make this dairy-free?

Yes—I replace the butter with coconut oil or vegan butter and swap milk with your favorite plant-based milk. It still bakes up nicely and tastes snickerdoodle-y.

How do I know when it’s done baking?

The top should be golden with fixed edges, and the center shouldn’t jiggle—think cake-like but still soft.

Can I bake this in ramekins?

Absolutely—I portion into individual ramekins or oven-safe bowls and bake until each is set. It makes for cute single-serve desserts.

Will it work without cream of tartar?

Yes! The cobbler still tastes like snickerdoodles without it; cream of tartar adds a slight tang reminiscent of classic cookies but isn’t essential.

Can I add mix-ins like chocolate chips?

Definitely! Sprinkle in chocolate chips, butterscotch chips, or chopped nuts into the batter before baking for extra flavor and texture.

Conclusion

This Snickerdoodle Cobbler is my go-to for an easy, comforting dessert. It hits that cinnamon-sugar craving with minimal fuss and maximum cozy vibes. Whether it’s for a family dessert or a self-indulgent snack, it disappears fast—and I always look forward to making it again.