This delicate desert is a holiday favorite thanks to its molasses-y, gingery shell. The brandy of Brandy Snaps comes in with the filling when it’s whipped with cream and sugar. The shells are reminiscent of lace cookies and need to be molded before they cool. Although a little fussy, these Brandy Snaps will wow at any Christmas gathering.
IngredientsFor the cookies: • 1 stick butter • 1/2 cup molasses • 1/4 cup sugar • 1/4 cup brown sugar • 1/4 teaspoon ground ginger • 3/4 cup flour • 1/8 teaspoon salt • 1 tablespoon brandy For the filling: • 2 cups heavy cream, very cold • 1/3 cup sugar • 2 tablespoons brandy, or more to taste
To begin, preheat the oven to 325 degrees F.
Prepare a cookie sheet by lining it with parchment paper or a baking mat.
Melt the butter in a skillet with the sugar, molasses, and brown sugar over medium heat, constantly stirring with a wooden spoon.
Let the mixture bubble and cook for one minute before removing it from the heat.
Pour in the ginger, flour, and salt. Mix together, quickly, until just combined, then stir in the brandy.
Using a tablespoon, spoon the mixture onto a cookie sheet, eight cookies per sheet.
Bake until the cookies are bubbling, about 10 minutes.
Remove the cookie sheet from the oven and let the cookies cool on the pan for 2-3 minutes.
Carefully lift the cookies up from the sheet, one at a time, then drape them over a cannoli mold. The cookies should drape over the mold naturally, but you can press the seal to help if needed.
Slide the cookies off of the mold and set them down onto a cool plate. Repeat the process with the remaining cookies. Slightly reshape the cookies as they cool off, being extremely careful as you do so.
Combine the sugar, heavy cream, and brandy in a cool mixing bowl that has been chilled ahead of time.
Mix on high until the cream is very stiff.
Place the cream into a pastry bag fitted with a large tip.
Fill the cookies with the cream filling once the cookies are fully cooled.
Serve within a couple of hours.