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The origins of the snickerdoodle cookie are somewhat elusive, with several theories surrounding its creation. Some food historians speculate that the name "snickerdoodle" is derived from a German word "schnecken," which refers to a type of snail-shaped pastry. Others believe it may have originated in the United States, where it became popular in the late 19th century. Regardless of its roots, the snickerdoodle has become a beloved classic in American baking, known for its soft, chewy texture and signature cinnamon-sugar coating.

Snickerdoodle Cobbler

Discover the comforting delight of Snickerdoodle Cobbler, a perfect fusion of nostalgic snickerdoodle cookies and luscious apple filling. This easy-to-make dessert captures the warmth of spices and the sweetness of apples, making it ideal for family gatherings or cozy nights in. With a chewy cookie base and a juicy fruit center, every bite is a treat for the senses. Embrace fall flavors and create this heartwarming dessert that’s sure to impress loved ones.
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Ingredients
  

For the Snickerdoodle Cookie Base:

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

For the Apple Filling:

4 cups peeled and sliced fresh apples (such as Granny Smith or Honeycrisp)

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon cornstarch

For Topping:

1 tablespoon granulated sugar mixed with 1 teaspoon cinnamon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

    Make the Apple Filling: In a large bowl, combine the sliced apples with 1/4 cup granulated sugar, 1 teaspoon cinnamon, lemon juice, and cornstarch. Toss until apples are evenly coated. Spread the apple mixture evenly in the bottom of the prepared baking dish.

      Prepare the Snickerdoodle Cookie Base: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well.

        Mix Dry Ingredients: In another bowl, whisk together flour, cream of tartar, baking soda, salt, and 1 tablespoon ground cinnamon. Gradually add the dry mixture to the wet mixture, stirring until just combined.

          Assemble the Cobbler: Spoon dollops of the Snickerdoodle cookie batter over the apple filling. The batter does not need to cover the apples completely as it will spread while baking.

            Sprinkle Topping: In a small bowl, mix the 1 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle this mixture evenly over the top of the cookie batter.

              Bake: Place the cobbler in the preheated oven and bake for 35-40 minutes, or until the cookie base is golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the cobbler to cool for about 10 minutes before serving. It’s delicious on its own or served warm with a scoop of vanilla ice cream!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings