Apple Snickerdoodle Cobbler

Tender apples are covered with a crisp snickerdoodle topping creating a fun and tasty dish every pie and cookie lover will enjoy.

Apple Snickerdoodle Cobbler Recipe from

I’ve confessed many times over to making a seemingly obscene amount of apple crisps last year. And when it wasn’t apple crisp, it was pie. I can’t help it. My love for all things apple is just too great. I live for the moment the apple farm opens but even more so, that first bite of amazing homemade pie… or the like. I made a spin on my favorite pie, turning it into apple slab pie this year but I still wanted to switch things up with my favorite apple crisp. It’s hard to improve something that’s already so perfect but I wanted to try.

Apple Snickerdoodle Cobbler Recipe from

Two worlds came colliding together with this one. Pie meet cookie. I mean really. It was completely necessary. It rocked my world and I promise it’ll rock yours. For whatever reason, snickerdoodles get the raw end of the cookie deal. They’re by far one of my favorite cookies since they’re so light while still having just the right amount of subtle flavor. I can eat more in a single sitting than any other cookie, which isn’t necessarily a good thing but it means they’re good. So combining one of my favorite cookies with an apple dish just seemed right. Weird maybe but completely right.

Apple Snickerdoodle Cobbler Recipe from

Think of this as an apple crisp with the crisp topping replaced by snickerdoodle cookies that have spread into a perfect bubbled top crust, sealing in all of the wonderful juices and helping the apples become extra tender and flavorful. It’s out of this world amazing. Besides it being crazy scrumptious, it’s ridiculously easy to make too. Big bonus.

**Edited to add: If your dough is too sticky to handle at first, chill for 1-2 hours or until firm before rolling into balls.

Apple Snickerdoodle Cobbler Recipe from

Apple Snickerdoodle Cobbler

Tender apples are covered with a crisp snickerdoodle topping creating a fun and tasty dish every pie and cookie lover will enjoy.
Prep Time2 hrs 15 mins
Cook Time55 mins
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Apple
Servings: 4


Cookie ingredients:

  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 2/3 C all purpose flour
  • 1/4 C unsalted butter softened
  • 1/3 C granulated sugar
  • 1 large egg

Cookie topping:

  • 3/4 tsp cinnamon
  • 1/2 C granulated sugar

Apple ingredients:

  • 8 C apples roughly 6-8 apples depending on their size
  • 1/4 C light brown sugar
  • 1/2 tsp cinnamon


  • In a small bowl combine first four dry ingredients for the cookie dough. In a separate bowl or stand mixer, cream butter and 1/3 cup sugar. Add egg followed dry ingredients. Mix until dry ingredients are blended into the dough well. Chill dough until easy to handle, at least several hours.
  • When ready to continue, preheat oven to 350F°.
  • In a small bowl combine 3/4 teaspoon and 1/2 cup sugar. Set aside.
  • In a large bowl add 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Peel, core and slice apples. Add to brown sugar and cinnamon mixture, tossing to coat. Transfer apples to an 8x8 baking dish.
  • Form 1 inch balls of dough and roll in cinnamon-sugar mixture. Place coated dough balls on top of apples, press down lightly to slightly flatten.
  • Bake for 45-55 minutes or until apples are tender and cookie topping is lightly golden.
  • Allow to cool slightly prior to serving. Serve with optional whipped cream or ice cream. May be stored chilled for several days.


Serves roughly 4-8.
An original recipe from Baked by Rachel

I hope you enjoyed the ‘An Apple a Day’ party as much as I did! Be sure to stop by the main party page where links to every recipe shared this month are easily available. Have a happy and delicious apple season! :)

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78 Responses to “Apple Snickerdoodle Cobbler”

  1. #
    Katrina @ In Katrina's Kitchen — September 30, 2012 at 7:39 am

    I loved the apple party!! This looks insanity good :)

  2. #
    Lauren at Keep It Sweet — September 30, 2012 at 8:24 am

    Um, this is way too amazing looking! I’m going to miss all of these apple recipes.

  3. #
    Cassie — September 30, 2012 at 9:27 am

    This is brilliant. I love snickerdoodles and this is so unique, love it!

  4. #
    amanda @ fake ginger — September 30, 2012 at 10:09 am

    I’ve been using a snickerdoodle lotion every night before bed and it has me craving snickerdoodles like crazy! This looks ahhhh-mazing!

  5. #
    Amy — September 30, 2012 at 10:20 am

    OMG. I die!

  6. #
    Mama's Gotta Bake — September 30, 2012 at 11:48 am

    Oh my! Apple and Snickerdoodle all in one recipe! This is one cobbler I’ve never seen before. I will most definitely give it a try!

  7. #
    Sydnie — September 30, 2012 at 3:57 pm

    I made this today, and it was incredible.


    • #
      Rachel — September 30, 2012 at 6:34 pm

      So glad to hear that you enjoyed it! :)

  8. #
    Amy J — September 30, 2012 at 4:35 pm

    Will definitely be trying this recipe!

  9. #
    Chris — September 30, 2012 at 7:25 pm

    What a fantastic find! My daughter loves snickerdoodle cookies. Although she’s asked me to make them, I never have. You’re right, snickerdoodles get a bum rap evidenced by the fact that I haven’t had any interest in making them (even though we often make cookies).

    We just recently were given a huge (and I mean HUGE) bag of apples. I’ve already made an apple cake and I was wondering what to make next. Ta da!!! Up pops your Apple Snickerdoodle Cobbler. This will make my daughter very happy!

  10. #
    Tracey — September 30, 2012 at 11:12 pm

    Can’t believe the Apple a Day party is over…it was a lot of fun! And great way to end it – cookies on top of apples sounds awesome to me :)

  11. #
    master chef — October 1, 2012 at 3:24 am

    WOW, looks amazing :) Love your blog

  12. #
    Tara @ Chip Chip Hooray — October 1, 2012 at 9:31 am

    Whaaaat! This is such a brilliant combination!

  13. #
    natalie@thesweetslife — October 1, 2012 at 12:14 pm

    ahh I have to make this soon! Love apple cobbler and the snickerdoodle aspect sounds over the top!

  14. #
    Rachael {SimplyFreshCooking} — October 1, 2012 at 1:37 pm

    Great idea!!! Looks good :)

  15. #
    carrian — October 1, 2012 at 1:45 pm

    i need this in my life. There goes my workout.

  16. #
    Jessie — October 1, 2012 at 4:27 pm

    What a delicious idea, will have to try this asap!

  17. #
    foodwanderings — October 1, 2012 at 10:18 pm

    Recently I have been thinking about chili, BBQ, mac and cheese and everything that is American in the best of sense & now you added to the list snicker doodle! :) There is nothing more American than that! Well maybe there is but this is what struck me now! :)

  18. #
    Medeja — October 2, 2012 at 7:21 pm

    This is a nice cobbler and different from what I am used to :)

  19. #
    Jen @ Jen's Favorite Cookies — October 2, 2012 at 9:54 pm

    This is an inspired idea! Snickerdoodles in the apple crisp… wonderful!

  20. #
    Erin @ Dinners, Dishes and Desserts — October 2, 2012 at 11:01 pm

    This is just heaven! Snickerdoodles combined with apples – oh my yum!

  21. #
    Julie — October 5, 2012 at 5:29 pm

    Just made this and devoured my first piece. There are no words. So good!! My variations: used 1/2 pears and 1/2 apples and sprinkled the tops with cinnamon chips (only next time I think will mix the chips in with the dough). Thank you!!

  22. #
    Andrea Atkinson — October 13, 2012 at 12:23 pm

    I have this in the oven right now. Unfortunately it’s not turned out like your picture and I think the problem is the flour. 2/3 rds a cup of flour is not much at all and consequently there is only five small mounds of dough and they are very wet. Whenever I make a new recipe I follow it exactly the first time. How much do you think I should use next time?

    • #
      Rachel — October 13, 2012 at 7:05 pm

      2/3 cup flour is the correct amount to be used in this recipe. Weather can often times play a big role in recipes, however you can always chill the dough until it is easier to handle prior to rolling in the cinnamon-sugar mixture. You should be able to make at least 12-15 small balls, larger are okay too.

  23. #
    Tina — October 16, 2012 at 2:33 pm

    I tried this today and I had the same problem as Andrea. The dough was very sticky. not like the regular cookie dough. Or is it not suppose to be? I did get enough balls that was no problem just very sticky. Maybe next time I will try chilling it. I looked at the recipe several times thinking I did something wrong or the flour was off. I live in a cold state so dont think it was the temp. Hoping it turns out ok when I bake it.

    • #
      Rachel — October 16, 2012 at 4:24 pm

      I’d definitely suggest chilling the dough in this instance as it will help with extra stickiness.

  24. #
    AshleyMcK — October 24, 2012 at 1:15 pm

    Wow, this looks amazing! I can’t wait to try it!

    I am curious why you used cream of tartar with the baking powder. I feel like I generally see cream of tartar in recipes that call for baking soda. I haven’t seen cream of tartar used in a recipe with baking powder, since baking powder already has the acidifying agent (cream of tartar) in it. I am relatively new to the baking world, and I have definitely learned that there is a lot more chemistry involved than with cooking, so I’m trying to understand what the purpose of different ingredients (such as cream of tartar) is.

    Thanks so much!

    • #
      Rachel — October 24, 2012 at 5:17 pm

      I don’t have a scientific response for you. It’s just how I adapted the recipe many years back. It gives the same fluffy results time after time, so I’ve stuck with it. Typically cream of tartar is used in conjunction with baking soda, however baking powder will usually be substituted for the pair. Sorry if I can’t accurately answer your question.

  25. #
    Ashley — November 2, 2012 at 7:02 pm

    What kind of apples did you use? This looks delicious!

    • #
      Rachel — November 2, 2012 at 7:16 pm

      I used Cortland but feel free to use your favorite variety with great flavor.

  26. #
    Khani — November 4, 2012 at 9:02 am

    Can you use store bought cookie dough?

    • #
      Rachel — November 4, 2012 at 9:56 am

      If you can find store bought snickerdoodle dough, I don’t see why not. Good luck!

  27. #
    Maggie — November 5, 2012 at 10:50 am

    Been making snickerdoodles for 50 years and eating them all my life. THE favorite cookie of my entire family. My grandkids request my uncooked dough balls for Christmas gift so they can keep them in the freezer and bake up a few when ever the craving strikes. And because your incredible cobbler recipe is soooo beautiful, I’m gonna share with you my secret for even tastier snickerdoodles (shhhh! Don’t tell anyone!). Add 1/8 tsp. of nutmeg to the dry ingredients. That simple little addition will make you a snickerdoodle SUPER star!

    Thanks for this recipe. Can’t WAIT to try it!

  28. #
    Lori at Frugal Edmonton Mama — November 7, 2012 at 6:18 pm

    This is genius. I just made this and it was so simple but was amazing, and better than any apple dish that I’ve tried. Thanks for the awesome recipe.

  29. #
    Otis's Mama — November 10, 2012 at 12:42 am

    You had me at cream of tartar. I’ve seen too many snickerdoodle recipes that don’t include it as an ingredient and (in my opinion) it’s the key to a good snickerdoodle. OK, that and the perfect ratio of cinnamon and sugar. Looks like you’ve got both figure out here. Two of my favorite things in one dish. I think I’ve died and gone to heaven.

  30. #
    Erin — November 15, 2012 at 1:27 pm

    Question for you, I’m hoping to make this for Thanksgiving, do I cover it when I put it in the over? Don’t the “cookies” burn in 45 minutes?
    Looks delicious!

    • #
      Rachel — November 15, 2012 at 3:20 pm

      Only cover it if for some reason it gets dark, but it should be okay. I did not cover mine at all. Cook on the middle rack.

  31. #
    Laura — November 18, 2012 at 3:14 pm

    In your instructions you state:
    In a small bowl combine 3/4 teaspoon and 1/2 cup sugar. Set aside. Is this what I roll the dough in? If so should it include any cinnamon or is it really 1/2 cup plus 3/4 teaspoons of sugar?

    • #
      Rachel — November 18, 2012 at 6:46 pm

      It is 3/4 tsp cinnamon and 1/2c sugar to roll in.

  32. #
    Laura — November 19, 2012 at 1:39 pm

    Ok gotcha, just wanted to clarify! Gonna make it this weekend! Thank you

  33. #
    Becky — November 19, 2012 at 3:39 pm

    Wondering if I made this 2 days prior to eating it if the cookies would get soggy……?

  34. #
    Angel — November 20, 2012 at 9:46 am

    Wow i would have thought of this…. I want to try this for the holidays!!!!

  35. #
    Amy — November 20, 2012 at 3:59 pm

    These look great and I am in the mood for something sweet! How much does it matter if the butter is salted? I am new at this baking thing.

    • #
      Rachel — November 20, 2012 at 7:51 pm

      Always use unsalted butter unless the recipe specifically calls for salted butter. This allows you to control the amount of salt in a recipe.

  36. #
    Amy — November 20, 2012 at 9:29 pm

    We did use unsalted butter in the recipe tonight. It was wonderful. Thank you for sharing!

  37. #
    Hanna — November 22, 2012 at 7:48 pm

    I made this for thanksgiving and the taste is wonderful but my dough did not spread out like I thought it would :( I did let it refrigerate for an hour to help with the stickiness and it seemed like I would have plenty of dough when I put the balls of dough on top of the apples but it just stayed in their spots without spreading out….any idea why or is that typical?

    • #
      Rachel — November 23, 2012 at 12:17 pm

      They should spread slightly but not significantly. If you flatten them a bit prior to placing on the apples they will have a better chance of spreading more.

  38. #
    Sulcrane — November 26, 2012 at 10:09 pm

    I made this the other night and it was great!! I did cheat and use the bag mix of snickerdoodle cookie mix. It was still a sticky mess- found using a fork to roll the dough in the sugar worked best. Super easy (especially since I just got an apple corer, slicer and peeler all in 1). Will definately be making this many more times!!!

  39. #
    Lori — December 9, 2012 at 9:17 am

    I need this to feed 12. Have you ever made it in a 9×13 pan and increased the amounts of the ingredients? Thanks for your help.

    • #
      Rachel — December 9, 2012 at 10:52 am

      I haven’t done this in a larger size pan but you could very easily increase it. I’d recommend doing 1 1/2 (1 full recipe plus half), up to doubling the original recipe.

  40. #
    Cookin' Cowgirl — December 12, 2012 at 6:02 pm

    Saw this on Pinterest, this is beautiful!! YUM!

  41. #
    Mary — January 30, 2013 at 11:09 pm

    I love this recipe–it’s delicious!! However, my snickerdoodle dough keeps coming out very soft and a little gummy. It cooks up fine, but in your picture the dough looks more like traditional snickerdoodle cookies before baking. Do you have any suggestions for how to rectify this?

    • #
      Rachel — January 31, 2013 at 7:24 am

      It sounds as though the cookie dough is not cooking completely for you. You may want to try forming smaller balls and flattening them down as recommended. Cook until the top of the dough is crisp and the apple mixture is bubbly.

  42. #
    Sakura — February 19, 2013 at 2:51 pm

    Made this last night with apples and D’anjou pears (because I discovered that I didn’t have enough of either). I also used a premade sugar cookie mix because I was out of tartar and baking powder. (I should go to the store soon, lol)
    Anyway, my point is exactly the same as yours… unbelievably, unconventionally wonderfully awesome. My hubby was totally confused as to what I was making, but after the first bite he threatened “Never ever loose this recipe!” The kids devoured it. Now I can only imagine how much better it must taste making it all with apples and homemade cookie dough!!!

    • #
      Rachel — February 19, 2013 at 6:48 pm

      So glad to hear you enjoyed it! :)

  43. #
    paula — March 29, 2013 at 10:04 am

    Im catering a dinner, delivering it the night before. would you recommend this dish? Some apple dishes are only their best warm, the first day.

    • #
      Rachel — March 29, 2013 at 12:44 pm

      I liked this best the day of but it’s still very good the next day. So long as it is reheated the day of, it shouldn’t be an issue.

  44. #
    Melissa — May 9, 2013 at 5:32 pm

    I’m going to bring this to a mother’s day brunch, is it okay to make it 1-2 days prior or will it get soggy?

    • #
      Rachel — May 10, 2013 at 7:03 am

      It didn’t last long in my house so I really can’t be sure just how long it would be good for (not get soggy). But honestly, something like this is always best the day of. You could prep the ingredients the day before and make it the morning of though.

  45. #
    mrsblocko — May 18, 2013 at 10:53 am

    I made this and wrote about it on my blog on April 5 2013. (for some reason i cant paste the hyperlink.) I’m not the biggest fan of snickerdoodles, so I wasn’t converted from the classic apple cobbler. My family loved it and devoured it before I had the chance to even take a picture. Thank you for sharing your recipe, it was fun to try something new!

  46. #
    Rebecca — May 23, 2013 at 5:28 pm

    Looks SO tasty! What type of apples do you recommend?…sorry if you mentioned it and I missed it.

    • #
      Rachel — May 24, 2013 at 7:25 am

      I believe I used Cortland for this. They’re harder to find this time of year though. I like to always recommend using whatever apple you most like to eat, that way the flavor is what you prefer for the dessert as well.

  47. #
    Julie — July 28, 2013 at 8:18 am

    I’ve never seen anything like this!! What a fantastic idea! You definitely gained a new follower with this one:) Happy to have found your site and can’t wait to look around at your other goodies!

    • #
      Rachel — July 29, 2013 at 12:40 pm

      So glad you found me. I hope you enjoy it!

  48. #
    Brandy — August 4, 2013 at 3:20 pm

    This looks really yummy.. it is actually baking right now. However I ran into the dough issue that was mentioned a few times above, tried chilling it like suggested and still didn’t get the “dough” consistency. In the end I just blobbed it on top of the apples and then sprinkled the top with the cinnamon sugar mixture. Fingers crossed this strategy works. :)

  49. #
    Carla — September 19, 2013 at 10:16 pm

    Ahh you’re a genius using snickerdoodles for the cobbler part!

  50. #
    Kellie — October 6, 2013 at 10:07 pm

    I made this tonight. I added about a tablespoon of flour to the apple mixture. It was amazing :)
    Thank you for the great recipe!

    • #
      Rachel — October 7, 2013 at 7:18 am

      So glad you enjoyed it! :)

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