In a saucepan melt butter, sugar and molasses, stirring until butter is dissolved.
Sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla.
Drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie) sheet.
Bake for 6-8 minutes.
Remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon (if they cool before they are rolled, return to the oven for a few moments) let cool. (These can be stored in a airtight tin container until ready to be used).
Just before serving fill cooled brandy snaps with the whipped cream,preferably.
Piping the cream through a pastry bag fitted with a star tube.