New This Month

Kate's Ski Biscuit Cookies


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

  • Yield: Makes about 30 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 Notes

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

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