Brandy Snaps Recipe

A light and delicate brandy-flavored whipped cream inside a crisp cookie.
A light and delicate brandy-flavored whipped cream inside a crisp cookie. | Source

Making Homemade Brandy Snaps


For those who like a rather simple though elegant dessert to add to the menu, homemade Brandy Snaps are just the ticket.

See my flavor substitutions at the end for ways to liven up the cookie and make several kinds if you're so inclined, combining complementary flavors.

For instance, chocolate and raspberry whipped cream would be a delightful filling for Brandy Snaps though citrus Chantilly Cream of any kind would be a wonderfully light, tart dessert on a hot summer evening.

Surprisingly easy to make, Brandy Snaps can be made any number of ways, with molasses and brown sugar or the lighter recipe that follows.

If you find that you like making this simple dessert, perhaps investing in a cannoli maker to wrap the cookies around would be a gadget worth having.

Whatever way you make these delectable, lacy cookies though--you're sure to have a hit when you serve them up for dessert.

5 stars from 2 ratings of Brandy Snaps

Cook Time

Prep time: 30 min
Cook time: 10 min
Ready in: 40 min
Yields: 4 dozen cookies

Ingredients for Brandy Snaps

  • 6 tablespoons unsalted butter, cubed
  • 1/3 cup sugar
  • 3 tablespoons light corn syrup
  • 2/3 cup unbleached flour
  • 2 teaspoons flavored brandy or plain brandy
  • 1 teaspoon ground ginger
  • 4 cups whipping cream
  • 1-3/4 cups cups powdered sugar
  • dash almond or vanilla extract
  • 1/2 cup plain brandy or flavored brandy
  • grated chocolate (optional)
  • sprinkle of nut meal (optional)

Nutritional Breakdown

Nutrition Facts
Serving size: 1 cookie w/o chocolate or nuts
Calories 119
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 5 g25%
Carbohydrates 9 g3%
Protein 1 g2%
Cholesterol 31 mg10%
Sodium 9 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Instructions for Brandy Snaps

  1. Preheat oven to 350 degrees. Line several cookie pans with parchment paper. Set aside.
  2. Combine butter, sugar and corn syrup in a small saucepan. Cook and stir over medium heat until the butter has melted. Remove from heat. Stir in brandy, flour, and ginger.
  3. Measure out by teaspoonful. Place 3 at a time 3 inches apart on parchment paper. Bake at 350 degrees for 7 to 8 minutes or just until golden brown.
  4. Cool the cookies for 30 to 45 seconds. Quickly loosen each cookie and curl the cookie around a thick handled kitchen utensil (such as a large wooden spoon). Or use a cannoli maker and wrap the cookie around in the same manner.
  5. If the cookies become too cool and will not shape, return them to the oven for roughly 1 minute or until they soften. As you finish curling each cookie, place on a wire rack to cool.
  6. For filling, beat cream in mixing bowl with beaters until it just begins to thicken. Add the powdered sugar, dash of vanilla and brandy. Beat the cream until stiff peaks form.
  7. Just before serving, use an icing piping bag (or a ziplock bag with 1 corner cut off) to fill the cookies with the whipped cream mixture. Sprinkle ends with chocolate or nut meal if desired.


Step by Step Photo Guide to Make Brandy Snaps

Melt butter, corn syrup and sugar in small saucepan.  Remove from heat.
Melt butter, corn syrup and sugar in small saucepan. Remove from heat. | Source
Add dry ingredients and whisk until combined thoroughly.
Add dry ingredients and whisk until combined thoroughly. | Source
Batter will be thick and very sticky.
Batter will be thick and very sticky. | Source
Drop by approximate teaspoonfuls onto parchment-lined cookie trays.
Drop by approximate teaspoonfuls onto parchment-lined cookie trays. | Source
Remove from pan and while still hot, begin rolling around handle of wooden spoon.
Remove from pan and while still hot, begin rolling around handle of wooden spoon. | Source
Roll, slip off and let cool on rack.  Continue with each batch.
Roll, slip off and let cool on rack. Continue with each batch. | Source
Beat whipping cream until it begins to thicken.
Beat whipping cream until it begins to thicken. | Source
Slowly add powdered sugar, brandy and vanilla.  Beat until stiff peaks form.
Slowly add powdered sugar, brandy and vanilla. Beat until stiff peaks form. | Source
Place in freezer bag--snip off a tiny end and use as a piping bag to fill cookies.
Place in freezer bag--snip off a tiny end and use as a piping bag to fill cookies. | Source
Be sure to cut off only a very narrow end of the freezer bag for piping.
Be sure to cut off only a very narrow end of the freezer bag for piping. | Source
Pipe in whipping cream and enjoy!
Pipe in whipping cream and enjoy! | Source

Fill Your Brandy Snaps with Chantilly Cream


There are a lot of different Chantilly Cream recipes out there. Substitute any one of these for the whipped cream filling.

Here are just a few of my delicious favorites:

  • Caramel Chantilly Cream
  • Chocolate Chantilly Cream (either semi-sweet or cocoa)
  • Lemon Cloud Chantilly Cream
  • Butterscotch Chantilly Cream
  • Brown Sugar Cinnamon Chantilly Cream
  • Strawberry Key Lime Chantilly Cream
  • Raspberry Chantilly Cream
  • Orange Cloud Chantilly Cream
  • Salted Peanut Butter Chantilly Cream

Another option is to create your own favorite flavor of whipped or Chantilly cream and use it as ingredients are available seasonally.

Pair different flavors of brandy with complementary extracts or flavorings for a unique and refreshing taste.

If calories are an issue, use less fat whipping creams or low-calorie whipped cream substitutes or sugar substitutes.

A little imagination can go a long, long way with this easy recipe. Let your taste buds be your guide and create your own special Brandy Snaps recipe!

How to Make Brandy Snaps

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Comments 12 comments

akirchner profile image

akirchner 3 years ago from Central Oregon Author

Thanks again, Monis Mas~ Once I got the hang of making them, they were awesome~~


Monis Mas profile image

Monis Mas 3 years ago

Ch my Goodness, they do look good :-). Thank for the step by step instructions. Useful and awesome!


akirchner profile image

akirchner 3 years ago from Central Oregon Author

Yes, and the brandy isn't a bad addition either, BJ~


drbj profile image

drbj 3 years ago from south Florida

I have always wondered how brandy snaps were created, Audrey. Thanks for these easy to understand instructions and delicious-looking photos. Your first and last pic have me drooling all over my keyboard which I thoughtfully covered with saran wrap.


akirchner profile image

akirchner 3 years ago from Central Oregon Author

Hey Om--they are really good~ I served them for dinner as I thought they might be a bit "drunken" to serve at breakfast or lunch~ I think they'd be even better with peach brandy~


Om Paramapoonya profile image

Om Paramapoonya 3 years ago

Oh my, your brandy snaps sound marvelous and look so cute. Never used brandy in a dessert before, but I'm sure these snaps are yummy :)


akirchner profile image

akirchner 3 years ago from Central Oregon Author

Hey Ceres--thanks so much for stopping by....glad you enjoyed the virtual "bites"....and they are pretty delicious in real life. A little bit of work but a great yield in taste.

Thanks too for stopping in My Cook Book...delish is right~


My Cook Book profile image

My Cook Book 3 years ago from India

Looks very Yummy! Thank you for an absolute delicious recipe.


Ceres Schwarz profile image

Ceres Schwarz 3 years ago

This looks really good. Your images of the brandy snaps makes them look so delicious. Now I want to try some. Your other images were also very helpful in showing readers how to make the brandy snaps recipe.


akirchner profile image

akirchner 3 years ago from Central Oregon Author

Truthfornow--thanks for stopping by--they were delish~

Gordon--that is too hilarious--I agree with you there...and the brandy actually could still be tasted and "felt" since it didn't get baked out--in the whipping cream--it was very, very good---hick~!


truthfornow profile image

truthfornow 3 years ago from New Orleans, LA

Makes me want some right now. Thanks for the recipe.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

Hi, Audrey!

I've got to admit that I'm not the world's biggest dessert fan - far from it - but a bit of booze goes a long way towards encouraging me to give it a try. These look and sound delicious and your instructions are laid out perfectly as always :)

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