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.


Kate's Ski Biscuit Cookies

These delicious and seasonally shaped cookies are courtesy of Kate McGarrigle.

  • Yield: Makes about 30 cookies
Kate's Ski Biscuit Cookies

Source: The Martha Stewart Show, December Winter 2008


  • 1/2 cup (1 stick) plus 1 tablespoon unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 2/3 cup dark molasses
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 orange, zested
  • 1 tablespoon dark rum
  • 1/4 teaspoon pure vanilla extract (optional)
  • 2 1/2 cups flour, sifted, plus more for work surface
  • Small silver dragees, for decorating
  • 30 strips candied ginger, for decorating


  1. Preheat oven to 375 degrees. Place a nonstick baking mat or a piece of parchment paper-lined aluminum foil on a rimmed baking sheet so that one long side of the baking mat or foil is propped up onto the edge of the baking sheet, creating a soft slope on one side (the opposite side of the baking sheet will be uncovered by about 1/2 inch).

  2. Place butter, sugar, and molasses in a large saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil; remove from heat and stir in baking soda, ginger, cloves, nutmeg, allspice, cinnamon, orange zest, rum, and vanilla if using. Add flour and stir to combine; let cool about 30 minutes.

  3. Divide dough into two equal pieces. Turn one piece of dough out onto a lightly floured work surface and roll dough out to 1/8-inch thick. Cut dough into 15 6-by-1-inch rectangles with a point at one end. Repeat process with remaining piece of dough.

  4. Working in batches, place cookies on prepared baking sheet 1/2 inch apart so that the pointed end is propped up on the covered edge, creating a soft slope at the tip of each ski. Arrange dragees and candied ginger to create a binding in the center of each cookie. Transfer to oven and bake until crisp, 6 to 8 minutes.

  5. If any cookies become stuck together while baking, immediately cut apart using a sharp knife. Let cookies cook slightly on baking sheet to set shape. Carefully remove from baking sheet and transfer to a wire rack to cool completely.

Cook's Note

Store cookies in an airtight container at room temperature for up to 3 days.

Reviews (1)

Related Topics