Lemon Ginger Brandy Snaps

$Here are the ingredients you need for lemon ginger brandy snaps: - 1 cup all-purpose flour - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup honey - 2 tablespoons fresh ginger, grated - Zest of 1 lemon - 2 tablespoons lemon juice - 1 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground ginger - 1/2 teaspoon ground cinnamon To make these snaps, gather these tools: - Mixing bowls - Whisk - Baking sheet - Parchment paper - Tablespoon for scooping dough - Wire rack for cooling Using fresh ingredients makes a big difference in flavor. Here are some tips: - Butter: Use unsalted butter for better control over salt levels. - Ginger: Fresh ginger adds a bright zing. Grate it just before use. - Honey: Choose a high-quality honey for a richer taste. - Spices: Ensure your ground spices are fresh for the best flavor. - Flour: Use all-purpose flour for the right texture, not cake or bread flour. These tips help bring out the best in your lemon ginger brandy snaps! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step is critical for even baking. 2. Line a baking sheet with parchment paper. This keeps the snaps from sticking. 3. In a large bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup brown sugar. Mix until it looks light and fluffy. 4. Add 1/4 cup honey, 2 tablespoons fresh grated ginger, the zest of 1 lemon, and 2 tablespoons lemon juice. Mix well until everything is combined. 5. In another bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon. This will be your dry mix. 6. Gradually add the dry mix to the wet ingredients. Stir until a sticky dough forms. Don’t overmix; just combine until you see no dry flour. 1. Using a tablespoon, scoop heaping spoonfuls of dough onto the prepared baking sheet. Space them about 2 inches apart. They will spread while baking. 2. Bake in the preheated oven for 10-12 minutes. The edges should be lightly golden, but the centers should remain soft. 3. Keep an eye on them! Ovens can vary, so check for doneness. 1. Once baked, let the snaps cool on the baking sheet for 5 minutes. This helps them firm up a bit. 2. Carefully transfer the snaps to a wire rack to cool completely. This prevents them from becoming soggy. 3. Store any leftovers in an airtight container. They can stay fresh for several days. Enjoy them with tea or coffee for a delightful treat! One big mistake is overmixing the dough. This can make your snaps tough. Mix until just combined. Another mistake is not spacing the dough properly. They spread out when baking, so leave space. Don't skip cooling on the baking sheet. This helps them set before you move them. For a crispy snap, bake until the edges are golden. The centers should stay soft. Use fresh ginger for a bold flavor. The lemon zest brightens the taste. If you want a stronger lemon flavor, add a bit more zest. Adjust the spices to your taste. More ground cinnamon gives a warm touch. These brandy snaps pair well with tea or coffee. They also make great gifts in a jar. Try serving them with vanilla ice cream for a treat. You can crush them and sprinkle over yogurt. They add a zing to any dessert plate. Enjoy them fresh or store for later. Pro Tips Chill the Dough: For extra crispy snaps, chill the dough for about 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven. Use Fresh Ingredients: Always use fresh ginger and lemon for the best flavor. The zest and juice of fresh fruits will elevate the taste of your snaps. Check for Doneness: Keep a close eye on the snaps while baking. They should be slightly golden around the edges but still soft in the center for the perfect chewy texture. Storage Tips: Store your cooled brandy snaps in an airtight container at room temperature to maintain their crispiness. They can last up to a week! {{image_2}} You can easily add new flavors to your lemon ginger brandy snaps. Try mixing in a bit of cardamom for a warm spice. You can also add some chopped nuts for a nice crunch. Try using orange zest instead of lemon for a fresh twist. If you want a touch of sweetness, add some dried fruit like cranberries or apricots. Each change brings a unique taste to your snaps. If you need gluten-free options, use almond flour or a gluten-free blend. These flours give a different texture, but they still taste great. Just remember to check the flour for gluten-free labeling. You may need to adjust the liquid since almond flour absorbs more moisture. With these changes, you can enjoy the same lemon ginger flavor without gluten. You can switch up the sweeteners in this recipe. Instead of brown sugar, try coconut sugar for a more caramel-like taste. Agave nectar can replace honey if you prefer a lighter sweetener. For a low-calorie option, use stevia or erythritol. Adjust the amounts as needed since each sweetener has a different level of sweetness. This way, you can customize your snaps to fit your dietary needs. To keep your lemon ginger brandy snaps fresh, store them in an airtight container. This helps prevent them from getting soft. Place a piece of parchment paper between layers to avoid sticking. Store them at room temperature. They stay good for several days this way. You can freeze lemon ginger brandy snaps for later enjoyment. First, place them in a single layer on a baking sheet. Freeze them for about an hour. Then transfer the frozen snaps to a freezer-safe bag or container. This keeps them from clumping together. You can store them in the freezer for up to three months. When you want to eat them, let them thaw at room temperature. These delicious snaps have a good shelf life. If stored properly in an airtight container, they last up to a week. You can also enjoy them after freezing, as they taste great even when thawed. Just remember, the fresher they are, the better the taste and texture! Lemon ginger brandy snaps are delightful cookies that blend fresh lemon and ginger flavors. They are soft, chewy, and slightly crisp on the edges. These cookies make a great treat or a nice gift. Their bright taste pairs well with tea or coffee. You will love the sweet and spicy flavor profile. Yes, you can use fresh ginger in place of ground ginger. Fresh ginger adds a zesty kick to your cookies. Use about two tablespoons of grated fresh ginger for every teaspoon of ground ginger. Just remember, fresh ginger has a stronger flavor. Adjust the amount to suit your taste. To make your cookies less chewy, bake them a bit longer. Aim for a golden brown color on the edges. You can also use less brown sugar and more flour for a crispier texture. If you want to keep them soft, don’t overmix the dough. This helps maintain a nice, chewy bite. You've learned about the key ingredients for Lemon Ginger Brandy Snaps, along with equipment and tips for quality. We covered steps for preparation, baking, and storage. I shared tips to avoid common mistakes and enhance texture and flavor. You now know how to add fun variations and store your treats effectively. As you bake these cookies, remember to be creative and enjoy the process. With practice, you'll master this tasty recipe. Happy baking!$

Lemon Ginger Brandy Snaps

Crispy and chewy cookies infused with lemon and ginger flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup all-purpose flour
0.5 cup unsalted butter, softened
0.5 cup brown sugar, packed
0.25 cup honey
2 tablespoons fresh ginger, grated
1 unit zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon baking soda
0.25 teaspoon salt
1 teaspoon ground ginger
0.5 teaspoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Add in the honey, grated ginger, lemon zest, and lemon juice, mixing until well combined.
In another bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined and a sticky dough forms.
Using a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart as they will spread.
Bake for 10-12 minutes, or until the edges are slightly golden but the centers are still soft.
Once out of the oven, let the snaps cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your crispy, chewy lemon ginger brandy snaps with a cup of tea or coffee!

Notes

Enjoy with a cup of tea or coffee.

Keyword cookies, ginger, lemon, snaps