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Lacy Brandy Snaps Recipe
Lacy Brandy Snaps Recipe photo by Taste of Home

Lacy Brandy Snaps Recipe

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3.5 19
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These captivating, fluff-filled crisps are the perfect "little something sweet" that guests crave at the end of a filling meal. —Natalie Bremson, Plantation, Florida
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES: 48 servings


  • 6 tablespoons unsalted butter, cubed
  • 1/3 cup sugar
  • 3 tablespoons light corn syrup
  • 2/3 cup all-purpose flour
  • 2 teaspoons brandy
  • 1 teaspoon ground ginger
  • 4 cups heavy whipping cream
  • 1-3/4 cups confectioners' sugar
  • 1/2 cup brandy
  • Grated chocolate, optional

Nutritional Facts

1 cookie (calculated without grated chocolate) equals 119 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 9 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.


  1. In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger.
  2. Drop by teaspoonfuls, three at a time, 3 in. apart onto a parchment paper-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown.
  3. Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become too cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely.
  4. For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired. Yield: 4 dozen.
Originally published as Lacy Brandy Snaps in Taste of Home November 2011, p57

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Reviewed Dec. 18, 2013

"not good"

Reviewed Jan. 10, 2013

"I used wax paper at first for the 'tubes' (as some have called them) and they stuck to it.

I sprayed my cookie sheets the next time but found that the butter will create its on slick surface so that you don't need paper.
Also, that recipe, in no way makes 4 dozen tubes! It's not even mathematically possible! Mine make about a dozen.
The filling was another issue. I consider myself a novice and the explanation was not very clear. I DID end up overbeating the cream in the end! ARGH!
So at 9:30pm that night I went out to the grocery store and bought DREAM WHIP. I substituted brandy for the vanilla.
Fingers crossed the co-workers enjoy it tomorrow!
So to people new to the recipe - it's time consuming!"

Reviewed Dec. 11, 2012

"I have yet to make this recipe, but I will."

Reviewed Dec. 10, 2012

"With my arthritis, I find it difficult to manoeuver the spoon handle so I made these in a mini-muffin pan and then filled them like tarts."

Reviewed Dec. 10, 2012

"I'd like to know how to store long do they keep? Do they get soggy in the refrigerator?"

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