Preheat oven to 325°. Line 3 baking sheets with parchment paper.
In a small bowl, whisk together flour, ginger, and salt.
In a small saucepan, heat sugar, butter, and corn syrup over medium-low heat, whisking constantly, until sugar dissolves and butter melts. Remove from heat. Add flour mixture and brandy, stirring until incorporated.
Using a levered 1-teaspoon scoop, spoon 6 rounded portions onto each prepared baking sheet 4 inches apart.
Bake, one batch at a time, until cookies have spread, are lacelike, and are golden brown around the edges, 8 to 9 minutes. Let cool on pans until firm enough to lift with a thin-edged spatula, approximately 30 seconds.
Using a spatula and working quickly, lift each cookie from pan; wrap around ¾-inch-diameter wooden spoon handles. Let set before removing from handle, approximately 10 seconds. If cookies harden before shaped, place back in oven for 1 minute to soften. Repeat as needed. Let cool completely.
Place Orange Whipped Cream in a piping bag fitted with an open-star tip (Wilton #1M). Place tip in center of each cookie, and slowly fill with Orange Whipped Cream. Turn cookie, and repeat with other side. Serve immediately.
Notes
*If brandy is not available, ⅛ teaspoon brandy flavoring may be used.
MAKE-AHEAD TIP: Cookies can be stored at room temperature in an airtight container for up to a day until ready to fill.
Recipe by TeaTime Magazine at https://teatimemagazine.com/orange-cream-brandy-snaps-recipe/