Peach Snickerdoodle Cobbler


serves serves 4, active time 30 minutes, total time 90 minutes

  • For the Snickerdoodle:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/3 cup dark brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • For the Peaches:
  • 8 ripe peaches
  • 1/2 cup dark brown sugar
  • 1 teaspoon ground ginger
  • 1 tablespoon bourbon
  • For the Sugar Coating:
  • 1/4 cup sugar in the raw (turbinado)
  • 2 teaspoons ground cinnamon
  • Vanilla ice cream, for serving


  1. For the Cookie Dough: In a stand mixer or with a handheld electric mixer, cream together the butter and sugars. Beat in the egg and vanilla, then combine all the rest of the ingredients before beating into the dough at a low speed, finishing by hand to avoid overworking the dough. Wrap in plastic and refrigerate for at least 30 minutes.
  2. For the Peaches: Peel peaches and cut into quarters, then cut each quarter in two or three slices depending on size. Toss to coat thoroughly with brown sugar, ginger and bourbon. Set aside and allow to macerate for at least 30 minutes.
  3. To Bake: Set a rack in center of oven. Preheat oven to 350°F. Evenly divide peaches among four ramekins, adding macerating liquid equally to each one. Roll four equal lumps of cookie dough into balls slightly larger than golf ball sized. Roll to coat thoroughly in cinnamon-sugar mix, flatten slightly and place each in center of a cobbler. Bake for 20-30 minutes, until cookie is baked through but still very soft and peaches release juice that bubbles around the edges. Allow to cool slightly before serving, topped with ice cream



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