Brandy Snaps

  • Yield : 18
  • Servings : 18
  • Prep Time : 1:30 h
  • Cook Time : 8m
  • Ready In : 1:30 h


Melting together the sugar, butter, and corn syrup.

Melting together the sugar, butter, and corn syrup.


The batter after adding the dry ingredients.


Just formed the very warm cookie around the buttered spoon handles.


Snap cooling on the rack.


So delicate and delicious without the whipped cream.



  • 4 TB unsalted butter
  • 1/4 cup superfine sugar
  • 2 TB light corn syrup
  • 1/2 cup all purpose flour
  • 1/2 tsp ground cinnamon
  • 1 tsp brandy, bourbon, or vanilla extract
  • prepared whipped cream to fill if desired


Step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

Step 2

In a non stick skillet, melt together butter, sugar, and corn syrup. Just bring to a simmer. Remove from heat.

Step 3

Sift the flour and cinamon together. Add to syrup mixture along with brandy. Stir to make a batter.

Step 4

Place spoonfuls of batter about 4" apart on prepared baking sheet. About 3 cookies is a good number.

Step 5

Bake for 8 minutes. Meanwhile, prepare 2 round wooden handled cooking spoons by liberally brushing with butter.

Step 6

Cool cookies for 1 minute on baking sheet before rolling onto spoon handle. Remove cookie from handle to a cooling rack. Continue until all cookies are baked and formed. Fill with whipped cream if desired. Keep unfilled cookies in a covered container at room temperature for a week.


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