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Crispy Ginger Brandy Snaps Recipe
Crispy on the outside and rich with caramel flavor, these classic ginger brandy snaps are a holiday baking staple. You'll briefly cook the batter on the stove before baking, which creates that signature snap once they cool. Fresh ginger and a splash of brandy give them a warm, spiced profile that pairs perfectly with a hot cup of tea. They're delicate, elegant, and surprisingly fun to roll into their traditional cylinder shape.
Equipment
- Oven
- Stovetop
- Saucepan
- Baking sheet
Ingredients
- 4 tbsp [55 g] unsalted butter
- 1 cup [100 g] firmly packed light brown sugar
- 1 / 4 cup [60 ml] light corn syrup
- 1 / 2 tsp grated fresh ginger
- 1 cup [140 g] sifted all-purpose flour
- 1 / 2 tsp brandy
Instructions
- 1Preheat the oven to 350°F [180°C] and lightly grease a baking sheet.
- 2Place a large, heavy saucepan over medium heat and add the butter, brown sugar, corn syrup, and fresh ginger. Stir the mixture occasionally for about 2 minutes until the butter and sugar melt completely.
- 3Take the saucepan off the heat. Stir in the sifted all-purpose flour and brandy until you have a medium-thick batter.
- 4Drop a heaping teaspoon of the batter onto the greased baking sheet. Use the back of your spoon to spread the batter out into a 3-inch [7.5 cm] circle.
- 5Space the cookies at least 2 inches [5 cm] apart. Only bake four cookies per batch so you have enough time to roll them while they're still hot.
- 6Bake in the center of the oven for 12 to 15 minutes, just until the edges begin to firm up.
- 7Working quickly, use a spatula to lift one hot cookie off the baking sheet. Wrap it tightly in a spiral around the round handle of a wooden spoon.
- 8Let the wrapped cookie cool on the handle for 20 seconds, then slide the shaped cylinder off the spoon and transfer it to a wire rack to finish cooling.
- 9If the remaining cookies on the baking sheet harden too much to roll, return the pan to the oven for 1 minute to soften them.
- 10Repeat the baking and rolling process with the remaining batter, applying more grease to the pan as needed.
Notes
- Storage: Keep the completely cooled snaps in an airtight container at room temperature for up to 1 week.
- Swap: If you prefer not to use brandy, substitute it with an equal amount of vanilla extract or water.
- Batch size: Stick to baking four cookies at a time. The batter sets very quickly once removed from the oven, making larger batches difficult to roll.
- Tip: Have your wooden spoon ready before the cookies come out of the oven so you can start rolling immediately.