Ingredients Jump to Instructions ↓

  1. 1/4 cup packed brown sugar

  2. 1/4 cup dark corn syrup

  3. 1/4 cup brandy

  4. 2 tablespoons unsalted butter

  5. 2 tablespoons canola oil

  6. 2 teaspoons molasses

  7. 1/4 teaspoon ground ginger

  8. 1/4 teaspoon ground cinnamon

  9. 2/3 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400°F. Coat a baking sheet with cooking spray. Combine brown sugar, corn syrup, brandy, butter, oil, molasses, ginger and cinnamon in a medium saucepan. Bring to a boil over medium heat and boil for 1 minute. Remove from the heat and let cool for 1 minute. Whisk in flour until smooth. Drop heaping teaspoons of batter (about 5 per sheet) 4 inches apart onto the prepared baking sheet. Bake until golden brown and lacy holes have formed, 6 to 8 minutes. Let cool for about 1 minute. Remove the cookies from the baking sheet with a metal spatula and immediately drape them over inverted glasses or custard cups, gently pressing to flute edges. (If the cookies become too firm to shape, return them to the oven to soften.) When the cookies are firm, transfer to wire racks. Continue until all the batter is baked.


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