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Ginger Brandy Snaps

Alexandra Angle's great-great-great-grandmother was a founding member of one of Boston's oldest women's clubs, where cookies like these lacy brandy snaps were a teatime staple.

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  • 4 tablespoons unsalted butter, plus more for buttering the baking sheets
  • 1/4 cup dark brown sugar
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons finely chopped candied ginger
  • 1 tablespoon brandy


  1. Preheat the oven to 350°. Lightly butter 3 large baking sheets.
  2. In a medium saucepan, melt the butter with the brown sugar over moderate heat. Remove from the heat. Add the flour, candied ginger and the brandy and stir until a smooth batter forms. Drop level teaspoons of the batter 3 inches apart on the baking sheets. Bake the brandy snaps for about 8 minutes, or until they are lacy and browned. Let the cookies cool on the baking sheets just until firm, about 2 minutes, then carefully transfer them to a rack to cool completely.

Make Ahead

The brandy snaps can be stored in an airtight container for up to 3 days.

Contributed By Photo © Victoria Pearson Published February 2003

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