We love ginger snaps. And we love that these have ginger (AND brandy) in them. We also were intrigued by how 1950’s Brandy Snaps sounded, so we decided to make them. Of all the cookies I brought to work, these have been the most popular this year. And so, here’s a Joy of Cooking classic to make them for your own friends and colleagues.
Preheat oven to 300.
In a medium-heavy saucepan over low heat, stir 1 stick butter, 1/2 cup sugar, 1/2 cup molasses, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, and 1/2 tsp grated orange zest. Stir until the butter melts and the mixture is smooth.
Remove from the heat and stir in 1 cup all-purpose flour and 2 tsp brandy. Let cool until the mixture is firm enough to shape.
Roll into 3/4 inch balls and arrange on a parchment-paper lined cookie sheet, 2 inches apart. Bake a sheet at a time until brown on the edges – 12 to 15 minutes.
Remove from the sheet and let stand 2 or 3 minutes.
- 1 stick butter
- 1/2 cup sugar
- 1/2 cup molasses
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp grated orange zest
- 1 cup all-purpose flour
- 2 tsp brandy
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