Day 4 of our 12 Days of Cookies extravaganza thing, and I wanted something gingery. I briefly considered the gingerbread men but then fell hard for the look of these brandy snaps from 1949. Mine didn’t quite turn out on my first try, but it won’t deter me from trying again because they are fun to make.
This is a cooked batter, and all the prep work is done on or just off the stove. You simply melt the butter, sugar, and molasses together, add the ginger and flour, mix well, and you’re ready to make cookies. I used wooden spoons and rolled two or three cookies around each, but you could also use thin wooden dowels.
My cookies aren’t all evenly sized, as you can tell from the xylophone below. Plus I found the recipe didn’t halve as easily as I thought; in fact, I would reduce the butter by a tablespoon or two or increase the flour if halving because my cookies felt greasy as I rolled them and they still have a bit of a shine, definitely not the intended texture. In the end I realized I used too much batter for each cookie as mine turned out thick rather than thin and didn’t have the intended snap, and I felt the molasses was a bit strong. Next time I would use part molasses/part golden syrup to lighten the flavor a bit and will use smaller amounts for each cookie. The recipe as written makes a lot of cookies, and my half recipe made about 30 using too much batter for each, so I would still halve the recipe or even cut it to 1/3 if I only needed 2 or 3 dozen.
Be sure to visit all our friends in the cookie clan to see what cookies they chose as well as the Gourmet website to see all their favorite cookies from 1941-2008.
The Rest of the Cookie Baking Clan
Courtney of Coco Cooks
Judy of No Fear Entertaining
Sandy of The Bakers Bench
Claire of The Barefoot Kitchen
Jerry of Cooking By the Seat of My Pants
Kelly of Sass & Veracity
large sauce pan
baking sheet, buttered or lined with parchment
1-1/2 cups (3 sticks/339 g) unsalted butter
1-1/2 cups (263 g) granulated sugar
1 cup (240 mil) molasses
4 teaspoons powdered ginger
1-1/2 teaspoons lemon zest (optional, but I think it goes nicely)
3 cups (360 g) sifted unbleached all-purpose flour
1. Preheat the oven to 300° F/150° C.
2. Over medium heat, melt the butter, sugar, and molasses together, stirring until the mixture is well-blended.
3. Stir in the ginger and lemon (optional) and remove the pan from the heat.
4. Slowly add the sifted flour, beating well after each addition.
5. Drop the batter from the tip of a teaspoon onto the buttered or lined baking sheet, spacing about 2 inches apart.
6. Bake in the preheated oven for about 12 minutes, or until nicely browned (my oven took longer). Use a thin spatula to gently transfer from the pan. Roll cookies around the end of a wooden spoon then allow them to cool for a few minutes. Store in a tin separate from other cookies to keep them crispy.
Source: adapted from Gourmet