No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cookie "Bags"

  • yield: Makes nine 2 1/4-by-2 3/4-by-4-inch boxes
Photography: Stephen Lewis




  • 1 cup (2 sticks) plus 5 tablespoons unsalted butter, room temperature
  • 2 1/4 cups confectioners' sugar
  • 1/4 cup light corn syrup
  • 1 1/4 cups bread flour

Cook's Note

Store in an airtight container up to 1 week.


  1. Step 1

    Heat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium speed until fluffy. With mixer running, add corn syrup. Turn speed to low; add flour. Blend until incorporated.

  2. Step 2

    Line an 11-by-17-inch baking pan with a Silpat mat (a French nonstick baking mat). Pour 1 cup batter onto the Silpat; use an offset spatula to spread the batter evenly over mat. Bake until golden brown and lacy, about 12 minutes, rotating once for even baking. Transfer to a heat-proof surface to cool, 1 to 2 minutes.

  3. Step 3

    Using a scalloped pastry wheel, cut the cookie into pieces about 1 1/2 inches longer than height of bag; place mold on cookie. Using an offset spatula, wrap cookie around mold, and press seams together. To make the bottom of bag, fold overhanging edges as you would wrap the bottom of a present. Let cookie harden on mold 1 1/2 minutes. Remove mold, and repeat with remaining cookie. If cookie becomes too hard to bend, return to oven 1 minute. Repeat the baking-and-folding process with remaining batter.

Martha Stewart Weddings, Winter/Spring 1998

Related Topics



Reviews (8)

  • 15 May, 2012

    What is the mold and where can I get one?

  • 15 May, 2012

    What is the mold and where can I get one?

  • 9 Nov, 2008

    What is an offset spatula?

  • 22 Oct, 2008

    the idea is great, and they are not the brandy thin cookies, that a diffrent idea girls....look at the ingre.....

    i try this boxs and the hardest thing is to flat the batter on the sheet and the trick is to do it really thin and even otherwise it doesnt work:)

  • 7 Mar, 2008

    Here in OZ they are Brandy Snaps too! They are great and easy to use as dessert cases. Cut circles while still warm and mould over upside down glass. Drizzle melted Chocolate in the bottom to add a hidden yum factor!

  • 26 Feb, 2008

    In England we call these "Brandy Snaps" even though they have no brandy.

  • 11 Jan, 2008

    I can't wait try this one I'll let you know how great they are

  • 7 Jan, 2008

    best idea everrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr