• FAST
• MAKE-AHEAD

Ingredients

• 1. 4 tablespoons unsalted butter, plus more for buttering the baking sheets
  2. 1/4 cup dark brown sugar
  3. 1/4 cup plus 2 tablespoons all-purpose flour
  4. 2 tablespoons finely chopped candied ginger
  5. 1 tablespoon brandy

Directions

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.