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    Home » Dessert » Cookies

    Brandy Snaps

    Published: Dec 21, 2013 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    brandy snaps on top of each other on a white plate

    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. 

    Brandy Snaps broken on top of stack on green plate on top of a dark red linen

    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.

    Brandy Snap piece being held up with more brandy snaps in background

    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.

    Brandy Snaps up close on white and green plate on top of a dark red linen

    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

    Brandy Snaps on top of each other on white plate with green rim on top of a red linen

    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 up close on white and green plate on top of a dark red linen

    Brandy Snaps

    Print Recipe
    Pin Recipe

    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 Scale

    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

    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 I Confessions of a Baking Queen
    • Prep Time: 25 Minutes
    • Cook Time: 10 Minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Keywords: dessert, Christmas cookies,

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    Recipe Source: The Pioneer Woman 

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    1. Andrew says

      December 24, 2013 at 7:12 am

      The pictures are so amazing! It makes me "Eat" the screen.

      I will try the recipe myself, but if I can't manage to "finish" it, I will let my wife do it 🙂

      Reply
    2. Christina @ Sweet Pea's Kitchen says

      January 03, 2014 at 12:55 pm

      How cute are these?! I bet the Brandy cream filing tastes incredible! 🙂

      Reply
      • Elizabeth says

        January 03, 2014 at 6:24 pm

        The cream filling was incredible!! Thanks for stopping by Christina 🙂

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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