6 Reviews
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bunnyhop on 3.6.2011
I made six at a time on half sheet pans, and had no trouble shaping them. They stayed hot enough to shape for a good long time. My batter was pretty thick, but once I put it on the baking sheet they spread out, and spread more in the oven.
The tablespoon-sized cookies are quite large, however, so next time I may go smaller.
On the other hand, the larger size seems like a more substantial treat, which is fun.
(I made some comments in the comments section before I realized that I needed to submit a rating and review here. Oops!)
hobochic on 1.22.2011
I made these for NYE and they were a hit! I agree with all the other comments – that more than 4 at a time was impossible to deal with and 1.5 tsps was more than enough batter. But oh my, do they look impressive when you finally hit your stride! Make sure to fill them right before you’re going to serve in order to keep them crispy and fresh!
westmonster on 12.21.2010
Yes, these are sticky, greasy, and fun! 
And I agree with youngmum and easummers – 1 tbsp makes a bubbly mess (shaped like a butterfly in my case) on the cookie sheet. I should form a habit of reading the comments first, THEN making the recipe.
Nonetheless, they look very fancy, perfect for the upcoming Christmas dinner – I just hope they’ll keep until then and don’t become mushy.
By the way, I took the easy way out and formed a couple “hold-‘em-in-shapes” from aluminum foil so I wouldn’t have to constantly adjust the shapes – just crunch up some foil in the shape of a cannoli mold and slide the formed snaps over these makeshift molds to cool. They’re not perfectly cylindrical, but they didn’t fall in on themselves that way either.
on 12.19.2010
I’m going with youngmum on less batter and 4 per cookie sheet. The larger circles made very large shells and 8 at a time was too many for me to get shaped before they got too cool and crisp. 4 at a time I could handle easily and plenty of room on my cookie sheet so they stayed separate.
They are delicious, pretty and unique – Thanks, Ree for the recipe!
youngmum on 12.8.2010
I found that 1tbsp of batter was WAY too much . I ended up with one big blog of bubbly batter on my cookie sheet. I switched to about 1.5 tsp instead, and only did 4 per cookie sheet. Then they turned out nicely. Delicious, and they look so fancy!
The cooled, hardened, unrolled cookies would be great as an ice cream topping.
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Cathy Van de Moortele on 12.15.2012
Hi!
I made my first brandy snaps today. Over here in Belgium, Europe, we don’t have molasses so I needed a substitute. My snaps were very tasty but they are not as light tanned as yours. In fact, mine are very dark.
Love your website! I just ordered my first Pioneer Woman Cookbook and wrote about you on my own blog…http://cathyvdm.blogspot.be/2012/12/happy-as-clam.html
bunnyhop on 3.6.2011
I made these just today, a half batch. Delicious!
I’ve always been a bit timid about rolled type cookies, but these were so easy. I put six on each half sheet pan, lined with parchment paper.
I rolled mine onto a set of cannoli forms and a few cream horn forms.
It seems to be easiest to let them cool on the forms for a few minutes, then remove them before they’re totally cold. Once they get cold, they’re more brittle and fragile, and prone to shattering.
I only filled a few cookies, with a quarter recipe of filling for today.
westmonster on 12.26.2010
Just a quick update: These kept for four days in a tin box covered with cling film and the lid.
They were still crunchy – but I shouldn’t have stacked them, which deformed the bottom ones.
wyogal on 11.29.2010
yumyumyumyumyumyumyumyum!
We are having company over the holidays, and these look scrumptious! They would contrast nicely with krumkakke (a white rolled “cookie” that’s not usually filled) on a platter.
and, I can make them in advance! Thanks for the recipe!
momcooksglutenfree on 11.28.2010
Wow! I’m going to try these gluten free and will let you know if it works.