Brandy Snaps Recipe

Name: Brandy Snaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: COOKIE; 1 stick Butter; 1/2 cups Molasses; 1/4 cups Sugar; 1/4 cups Brown Sugar; 1 Tablespoon Brandy; 3/4 cups Flour; 1/8 teaspoons Salt; 1/4 teaspoons Ground Ginger; Filling; 2 cups Heavy Cream; 1/3 cups Sugar; 2 Tablespoons Brandy (more To Taste)

Servings: persons

COOKIE
1 stick Butter
1/2 cups Molasses
1/4 cups Sugar
1/4 cups Brown Sugar
1 Tablespoon Brandy
3/4 cups Flour
1/8 teaspoons Salt
1/4 teaspoons Ground Ginger
Filling
2 cups Heavy Cream
1/3 cups Sugar
2 Tablespoons Brandy (more To Taste)

1
Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.
2
To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.
3
Dump in flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.
4
Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.
5
Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.
6
Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool.
7
FILLING
8
Combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.
9
*Adapted from an old Helen Corbitt recipe

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: COOKIE, 1 stick Butter, 1/2 cups Molasses, 1/4 cups Sugar, and more.

Yes, Brandy Snaps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brandy Snaps

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