Sweet buttery Brandy Snaps

Nor M.


I have had this recipe for a long time. It is from a cook book that was my Mom's. Brandy Snaps are an old time favorite that have been around for ages. They are very easy to make. It is a very crisp delicate buttery, and sweet Canolli looking cookie. They are filled with whipped cream, and much smaller than a Canolli. They are very light, and not filling at all. I enjoy these very much. You may also drape them over Ramekins to mold in to bowls. They are great filled with vanilla ice cream. The cookies are nice for a special occasion, or a nice addition to your holiday desserts. Enjoy!!

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3 Dozen
10 Min
5 Min


1/2 c
1/3 c
brown sugar light or dark packed
1/2 c
dark corn syrup
2 tsp
brandy, vanilla, or lemon juice
1/2 tsp
ground ginger
3/4 c
buttered round spoon handle or other round utensil
ramekins for molding tiny bowls for ice cream


1 Tbsp
brandy or vanilla
3 Tbsp
powdered sugar
1 c
whipping cream
vanilla ice cream optional to serve in brandy snap bowls


1Heat oven to 350 degree's.
Line a large sheet pan with parchment paper or grease well.Parchment works better.

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2In a saucepan place the butter, brown sugar, and Corn syrup. Heat on medium while stirring constantly. Bring to a boil. Remove from heat while stirring.cool for 5 minutes.

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3Mix the flour, and ginger together. Add the brandy to butter mixture. Stir well. Add the flour mixture. Stir well to combine until smooth and no lumps.

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4Drop 3 -4 teaspoons full of mixture on to sheet pan. Space 3-4 inches apart. Do not bake more than that at a time. They will run together. Bake 5-8 minutes until golden brown. Cool no more than minute. Pick up a cookie and wrap around handle and slide off. Place on rack to cool.,work quickly. You can lay over small ramekins to make bowls as well.

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5If cookie gets to hard before you wrap it around handle. Place it back in oven for a minute to soften and try again.Place in covered container until ready to fill. You can make these a couple of days ahead of filling them. To fill
Beat cream and powdered sugar in a chilled bowl until stiff. Fold in the Brandy.

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6Fill snaps with cream in a pastry bag, or fill large zip lock bag and snip corner of bag. Place tip in cookie end. Squeeze until cream comes out other end. Repeat until done. Optinal : make bowls and fill with Vanilla ice cream with Caramel or Butterscotch sauce. serve and enjoy.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: English
Dietary Needs: Vegetarian, Soy Free