I was always the kid who chose vanilla over chocolate, in cake and in ice cream.

Chocolate chip cookies were good but I loved a sugar cookie.

Then my mom made Snickerdoodles.

It was a sugar cookie but it seemed extra special.

Of course, when I learned to bake I learned that the cream of tartar added some tang to the cookie.

My mom adds nutmeg and so do I.

And instead of just rolling in sugar they are rolled in cinnamon-sugar.

We had quite a few fall like baking days and that got me baking up a storm.

I decided to do a whole week dedicated to my favorite cookie, the Snickerdoodle.

No, they are not all cookie recipes, as this Snickerdoodle Apple Cobbler recipe clearly shows…more like inspired by.

This first dessert for Snickerdoodle Week is a combo of two of my favorites: apple pie and snickerdoodle.

It uses one of my favorite, yet highly unique, way of making cobbler.

You will panic when you see the dough floating in the water syrup but I promise you it all works out.

A lot of people will ask do I have to use self-rising flour…yes. I have tried it with regular flour and adding levaning and it doesn’t work the same.

Did I like this dessert?

Well, considering I have about one serving left I’m going with yes.

Which is why I don’t make apple desserts often, I eat them. 🙂

Last but not least…it’s a great time to order my cookbook. 😀

Want more Cobbler Recipes like this? Try these:

Snickerdoodle Apple Cobbler

Preheat oven to 350°F.
In a 10-inch pie plate or baking dish melt 1/2 stick (1/4 cup) uncut butter in oven.
In a small saucepan combine water and 1 cup sugar and heat over moderate heat, stirring occasionally, until sugar is completely dissolved.
In a food processor, pulse together flour, cream of tartar, nutmeg and remaining ½ cup chilled butter pieces until mixture resembles fine meal.
Add milk and pulse just until a dough forms.
Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 11- by 9-inch rectangle.
Whisk together the 2 TBSP of sugar and 1 tsp. cinnamon and toss apple pieces in them.
Sprinkle the apples onto the rolled out dough.
Beginning with a long side roll up dough jelly-roll fashion and cut into 1 1/2-inch thick slices. (Slices will come apart and be messy).
Arrange slices, cut sides up, on melted butter in pie plate or baking dish.
Pour sugar syrup over slices, soaking dough, and bake cobbler in middle of oven 45 minutes.
Sprinkle the cinnamon sugar mixture over cobbler and bake 15 minutes more, or until golden.
Serve cobbler warm with ice cream or whipped cream.
Serves 6…or 3 if you are in our house. 😛