Snickerdoodle Cobbler

If you could take the cozy warmth of a soft cinnamon-sugar cookie and turn it into a warm, gooey, spoonable dessert, you would get this Snickerdoodle Cobbler. Max calls this "magic cake" because of the way it bakes: you pour hot water over the batter, and somehow, the oven transforms it into fluffy, golden pillows floating on a rich cinnamon-vanilla sauce. It is the ultimate comfort food for chilly nights when you need a hug in a bowl.

A magical self-saucing dessert with a soft, cake-like topping and a gooey cinnamon-sugar sauce on the bottom. Tastes like a warm Snickerdoodle cookie.

Jump to Recipe Print Recipe

Save it For Later

Why You Will Love This Snickerdoodle Cobbler

This recipe is culinary alchemy at its finest. It uses pantry staples you likely already have—flour, sugar, milk, and cinnamon—to create a dessert that feels incredibly special. The top layer bakes into a soft, cake-like crust with that signature Snickerdoodle tang (thanks to cream of tartar!), while the bottom layer turns into a thick, buttery caramel sauce. It’s effortless, mesmerizing to make, and tastes like the holidays.

How To Make Snickerdoodle Cobbler

The method is unique and relies on not stirring the layers. We start by melting butter in a baking dish. We mix a simple vanilla batter and pour it over the butter. Then, we sprinkle a heavy layer of cinnamon sugar over the batter. The final, "scary" step is pouring hot water over the entire thing. Do not stir! As it bakes, the batter rises to the top to form a golden crust, and the water sinks to mix with the sugar and butter, creating a magical sauce at the bottom.

Snickerdoodle Cobbler Ingredients

The Batter

• ½ cup unsalted butter (melted)
• 1.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cream of tartar (essential for that tangy cookie flavor)
• 1 cup whole milk
• 1 teaspoon vanilla extract

The Cinnamon Topping & Sauce

• ½ cup granulated sugar
• ½ cup light brown sugar (packed)
• 1 tablespoon ground cinnamon
• 1.5 cups hot water (very hot, almost boiling)

The Garnish

• Powdered sugar (for dusting)
• Vanilla ice cream (for serving)

Save it For Later

Step by Step Method

Prep the Pan

• Preheat your oven to 350°F (175°C).
• Put the butter in a 9x13 inch baking dish and place it in the oven for a few minutes until melted. Remove and set aside.

Mix the Batter

• In a medium bowl, whisk together the flour, 1.5 cups granulated sugar, baking powder, salt, cream of tartar, milk, and vanilla extract until smooth.
• Pour the batter evenly over the melted butter in the baking dish. Do not stir. Let the butter pool around the edges.

Layer the Flavor

• In a small bowl, mix the remaining ½ cup granulated sugar, brown sugar, and cinnamon.
• Sprinkle this mixture evenly over the wet batter. Again, do not stir.

** The Magic Step**

• Carefully pour the hot water over the back of a spoon (to diffuse the flow) over the entire dish.
• It will look messy and watery. Resist the urge to mix it. Do not stir.

Bake and Serve

• Bake for 35–40 minutes. The top should be puffed, golden brown, and set, while the sauce underneath will be bubbling.
• Let it cool for 10 minutes to allow the sauce to thicken slightly.
• Dust generously with powdered sugar before serving warm.

Save it For Later

Max’s Reaction: "I thought you ruined it when you poured the water in, but then it turned into a giant cookie with gravy! The sauce at the bottom is the best part."

What Pairs Well With Snickerdoodle Cobbler

This dessert is very sweet and rich, so it begs for something creamy to cut the intensity. A scoop of vanilla bean ice cream is non-negotiable in our house; it melts into the warm sauce creating a creamy, cinnamon custard. Fresh whipped cream or a cup of black coffee also works wonders to balance the sugar.

Snickerdoodle Cobbler Variations

Snickerdoodle Apple Cobbler

• Peel and slice 2 tart apples (like Granny Smith) and arrange them over the melted butter before pouring the batter on top. The fruit adds a lovely tartness and texture.

Cream Cheese Swirl

• Beat 4 oz of softened cream cheese with 2 tablespoons of sugar. Drop dollops of this mixture into the batter before adding the cinnamon sugar for pockets of cheesecake flavor.

Pumpkin Spice Edition

• Swap the cinnamon in the topping for pumpkin pie spice and add ¼ cup of pumpkin puree to the batter for a fall-themed twist.

Pecan Praline

• Add ½ cup of chopped pecans to the cinnamon-sugar topping mixture for added crunch and a nutty, praline-like flavor.

Save it For Later

Equipment

• 9x13 Baking Dish
• Mixing Bowls
• Whisk
• Kettle or Measuring Cup (for hot water)

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Cover the dish tightly with plastic wrap or foil and store in the refrigerator for up to 3 days. The sauce will thicken significantly as it cools.

Make Ahead Strategy

This dish is best baked fresh, but you can mix the dry ingredients for the batter and the topping sugar mix in separate jars ahead of time. When ready to bake, just add the wet ingredients and assemble.

Reheating Instructions

Reheat individual portions in the microwave for 30–45 seconds. This melts the sauce back to its liquid state and softens the cake layer.

Snickerdoodle Cobbler Frequently Asked Questions

A Warm Hug in a Bowl

This cobbler is the definition of low-effort, high-reward baking. It smells divine while baking and tastes like childhood. If you enjoy cozy, comforting desserts, you must try our Banana Pudding Cheesecake for a creamy classic, or the rich Chocolate Chip Cheesecake Bars for a decadent treat. For bite-sized fun, the Chocolate Chip Cookie Dough Brownie Bites are always a hit.

Share your Snickerdoodle Cobbler! Tag us @HannahCooking with #SnickerdoodleCobbler; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Snickerdoodle Cobbler recipe and let us know what twists or ingredients you used!

Related

Looking for other recipes like Snickerdoodle Cobbler? Try these:

Save it For Later

Snickerdoodle Cobbler

A magical self-saucing dessert with a soft, cake-like topping and a gooey cinnamon-sugar sauce on the bottom. Tastes like a warm Snickerdoodle cookie.

No ratings yet

Pin Share Print Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 9 square

Calories: 380kcal

Cost: $8

Equipment

• 1 9x13 baking dish (Glass or ceramic)
• 1 Whisk (For mixing)
• 1 Kettle (For hot water)

Ingredients

• ▢ ½ cup unsalted butter - Melted
• ▢ 1.5 cups all-purpose flour - For batter
• ▢ 1.5 cups granulated sugar - For batter
• ▢ 2 teaspoon baking powder - For rise
• ▢ ½ teaspoon cream of tartar - Key ingredient
• ▢ ½ teaspoon salt - Balance
• ▢ 1 cup whole milk - For batter
• ▢ 1 teaspoon vanilla extract - Flavor
• ▢ ½ cup granulated sugar - For topping
• ▢ ½ cup brown sugar - Packed, for topping
• ▢ 1 tablespoon ground cinnamon - For topping
• ▢ 1.5 cups hot water - Do not stir
• ▢ 1 tablespoon powdered sugar - For dusting

Instructions 

• Melt butter in a 9x13 baking dish in the preheating oven (350°F).
• Whisk flour, sugar, baking powder, salt, cream of tartar, milk, and vanilla. Pour over melted butter. DO NOT STIR.
• Mix remaining sugars and cinnamon; sprinkle evenly over the batter. DO NOT STIR.
• Gently pour hot water over the entire dish. DO NOT STIR.
• Bake for 35-40 minutes until golden and puffed. Cool slightly and dust with powdered sugar.

Notes

Do not stir the batter after adding the water. The cream of tartar gives it the authentic Snickerdoodle tang.

Nutrition

Serving: 150g | Calories: 380kcal (19%) | Carbohydrates: 65g (22%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg (10%) | Sodium: 250mg (11%) | Potassium: 100mg (3%) | Fiber: 1g (4%) | Sugar: 48g (53%) | Vitamin A: 350IU (7%) | Calcium: 80mg (8%) | Iron: 1mg (6%)