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

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


Units Scale


  • 1 stick unsalted butter
  • 1/2 cup molasses
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 tbsp brandy
  • 3/4 cup flour
  • 1/8 tsp salt
  • 1/4 tsp ground ginger

Brandy Cream Filling

  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1/4 cup Brandy



  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 tbsp 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
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