Pioneer Woman Brandy Snaps

Pioneer Woman brandy snaps turn molasses, brown sugar and brandy into crisp, cannoli-like cookie shells filled with whipped brandy cream in 20 minutes. Try this easy Christmas cookie recipe for holiday parties or Thanksgiving dessert tables, since it's make-ahead friendly and looks fancy.

Whip the cream until it is very stiff, using very cold cream and a chilled bowl, so the filling holds its shape in the pastry bag. Skip the chilling and the cream turns soft and runny, then slumps out of the shells.

The cookies are baked flat, then draped over a cannoli mold while still warm, so you get the look of a fried cannoli shell from the oven. A warm molasses and ginger shell with a boozy whipped cream is a pairing most cannoli fillings don't offer.

Pioneer Woman Brandy Snaps

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

16

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

247

kcal

A buttery molasses cookie bakes thin and lacy, then sets into a crisp tube once it cools on the mold. The cold whipped cream melts into the shell as you bite, so serve them soon after filling.

Ingredients

• For the Cookie:
  

• 1 stick butter
  

• 1/2 c. molasses
  

• 1/4 c. sugar
  

• 1/4 c. brown sugar
  

• 1 tbsp. brandy
  

• 3/4 c. flour
  

• 1/8 tsp. salt
  

• 1/4 tsp. ground ginger
  

• For the Filling:
  

• 2 c. heavy cream
  

• 1/3 c. sugar
  

• 2 tbsp. brandy (more to taste)
  

Directions

• Preheat and line: Preheat the oven to 325°F, then line a cookie sheet with a baking mat or parchment paper. That keeps the sticky cookies from welding to the pan.
• Cook the cookie base: Melt 1 stick butter in a skillet with 1/2 cup molasses, 1/4 cup sugar and 1/4 cup brown sugar over medium heat, stirring constantly with a wooden spoon. Once it bubbles, cook for 1 minute and then turn off the heat.
• Mix the dough: Dump in 3/4 cup flour, 1/4 teaspoon ground ginger and 1/8 teaspoon salt, then stir quickly until just combined. Stir in 1 tablespoon brandy last, so the flavor stays bright.
• Scoop the cookies: Spoon the mixture onto the prepared cookie sheet with a tablespoon, using only eight cookies per sheet. They spread out a lot in the oven, so give each one plenty of room.
• Bake the cookies: Bake for 10 minutes, or until the cookies are bubbling. Then let them cool on the pan for 2 to 3 minutes so they firm up enough to lift.
• Shape the shells: Lift the circles one at a time and drape them over a cannoli mold, or the metal handle of a whisk or potato masher. They drape naturally, and pressing the seal helps them along.
• Cool and reshape: Slide the cookies off the mold and set them on a cool plate, then repeat with the rest. Be ready to reshape them slightly as they cool.
• Whip the filling: Combine 2 cups very cold heavy cream, 1/3 cup sugar and 2 tablespoons brandy in a chilled mixing bowl. Mix on high until the cream is very stiff, and add more brandy to taste if you like.
• Fill and serve: Spoon the cream into a pastry bag fitted with a large tip, then fill the shells once they are completely cool. Serve within a couple of hours, while the shells are still crisp.

Tools for this recipe

• OXO silicone pastry brush, Riccle piping bags and tips set, KitchenAid 5-speed hand mixer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make brandy snaps without brandy?

You can leave the brandy out of the cookie and the cream, since it only adds a little flavor. A splash of vanilla extract in the cream works as a simple swap.

How long do filled brandy snaps keep?

Serve them within a couple of hours of filling, because the cream softens the crisp shell. Unfilled shells keep better in an airtight container, but they are best the day they are made.

Can I make the shells ahead of time?

Yes, bake and shape the shells ahead and store them unfilled in an airtight container. Whip the cream and fill them just before serving, so the shells stay crisp.

What if I don't have a cannoli mold?

The metal handle of a whisk or a potato masher works just as well for draping the warm cookies. Any narrow, heat-safe cylinder will give you the same rolled shape.

What is the most common mistake with brandy snaps?

Waiting too long to shape them is the biggest one, since the cookies firm up fast as they cool. Work with one circle at a time while it is still pliable, and put crowded cookies on a second sheet so they don't spread into each other.