Real Recipes From Real Home Cooks ®

sweet buttery brandy snaps

Recipe by
Nor Mac
Northern, MA

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!!

yield 3 Dozen
prep time 10 Min
cook time 5 Min
method Bake

Ingredients For sweet buttery brandy snaps

  • 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

How To Make sweet buttery brandy snaps

  • 1
    Heat oven to 350 degree's. Line a large sheet pan with parchment paper or grease well.Parchment works better.
  • 2
    In a saucepan place the butter, brown sugar, and Corn syrup. Heat on medium while stirring constantly. Bring to a boil. Remove from heat while for 5 minutes.
  • 3
    Mix 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.
  • 4
    Drop 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.
  • 5
    If 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.
  • 6
    Fill 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.