Brandy Snaps

Brandy Snaps are the perfect special treat, for Christmas or a Celebration Party! Filled with Brandy Cream inside a crisp cookie these are best made and eaten right after filling. 

So the other day I made these Pecan Laceys but as I was making them both my mother and nan walked by asking if I was making Brandy Snaps, but I wasn't.

The pecan laceys were gorgeous. But today was another day and I needed to make these damn Brandy Snaps everyone was talking about. I remembered seeing a recipe by Ree Drummond on her website/cookbook so naturally I knew it would be a fool proof recipe.

I made these quick and took them to work on one of the nights we had the Christmas Carolers, these were perfect, everyone loved them.

The only thing is you need to eat them soon after they have been filled, as in a few hours otherwise, they get too soggy. I absolutely loved these and can't wait to make them again. I used a lot heavier of a hand when pouring the Brandy then Ree's recipe but of course adjust to your liking. 🙂

Check out this post on my Cookie Baking Tips

Merrrrry Christmas Everyone 🙂

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Brandy Snaps

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Brandy Snaps are the perfect special treat, for Christmas or a Celebration Party! Filled with Brandy Cream inside a crisp cookie these are best made and eaten right after filling. 

• Total Time: 35 minutes
• Yield: 16 Servings 1x

Ingredients

Units USM Scale 1x2x3x

Cookie

• 1 stick unsalted butter
• ½ cup molasses
• ¼ cup sugar
• ¼ cup brown sugar
• 2 tbsp brandy
• ¾ cup flour
• ⅛ tsp salt
• ¼ tsp ground ginger

Brandy Cream Filling

• 2 cups heavy whipping cream
• ⅓ cup sugar
• ¼ cup Brandy

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Instructions

Cookies

1. Preheat oven to 325F and line a baking sheet with a Silpat liner or parchment paper.
2. In a large skillet melt butter, molasses and sugars over medium heat. Let the mixture cook for a minute or two then take off heat.
3. Whisk in flour, ginger, and salt to butter/sugar mixture. Add in brandy and stir to combine.
4. Using a tablespoon scoop cookie batter on to the prepared sheet, only do 6 cookies per sheet, the cookies SPREAD.
5. Bake for 10 minutes, or until the cookies are bubbling on the sheet. Remove sheet, place on wire rack and let cool for 5 minutes. Peel the cookie off of the sheet and place around a cannoli maker or the round metal handle of a potato mashed. You want to create a tube shape. Place molded cookies on a cold plate ( this will help them retain their shape) let all cookies cool completely.

Brandy Cream Filling

1. In the bowl of an electric mixer combine heavy whipping cream, sugar, and brandy. Beat on high until stiff peaks form. Using a pastry bag and small-medium tip fill each brandy snap, serve directly after filling or up to 2 hours. Be careful as the cookies go soggy.

• Author: Elizabeth Waterson
• Prep Time: 25 Minutes
• Cook Time: 10 Minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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Recipe Source: The Pioneer Woman