Sugar Cookie Berry Cobbler: 5 Steps to a Delicious Treat

This Sugar Cookie Berry Cobbler combines sweet berries with a soft cookie topping.

Scale

For the Berry Filling
4 cups mixed berries (fresh or frozen, such as blueberries, strawberries, raspberries, and blackberries)
1/4 cup granulated sugar (adjust based on berry sweetness)
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
For the Sugar Cookie Topping
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the berries evenly.
Pour the berry mixture into the prepared baking dish, spreading it out evenly.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop spoonfuls of the sugar cookie dough over the berry filling, covering it as best as you can. It’s okay if some berries are still visible.
Bake in the preheated oven for 30–35 minutes, or until the cookie topping is golden brown and the berry filling is bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Serve warm, optionally with a scoop of vanilla ice cream or whipped cream on top.