Adapted for Perennial Blend Flour

Yield: About 4 dozen cookies

 Prep Time: 15 minutes (plus chilling)

 Bake Time: 8-9 minutes per batch

INGREDIENTS

Dough:

• ¾ cup shortening (Crisco)
• 1 cup packed light brown sugar
• ¼ cup molasses
• 1 large egg
• 2 cups Perennial Blend flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger

For Rolling:

• ½ cup granulated sugar

INSTRUCTIONS

1. Preheat

Preheat oven to 375°F. Line baking sheets with parchment paper.

2. Cream the Fat and Sugar

In a large bowl, cream together the Crisco, brown sugar, molasses, and egg until well combined and fluffy.

3. Mix Dry Ingredients

In a separate bowl, sift together the Perennial Blend flour, baking soda, salt, cinnamon, cloves, and ginger.

4. Combine

Gradually add the dry ingredients to the creamed mixture, mixing until just combined. The dough will be fairly stiff. Chill the dough until firm enough for easy handling (about 30 minutes to 1 hour).

5. Shape and Roll

Shape the dough into balls 1 inch in diameter. Roll each ball in granulated sugar to coat completely. Place on prepared baking sheets, spacing about 2 inches apart.

6. Bake

Bake for 8-9 minutes at 375°F. The cookies will puff up, then collapse slightly and crackle on top as they bake. They should look slightly underdone in the center when you remove them—they'll continue to firm up as they cool.

7. Cool

Cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.

BAKER'S WISDOM

On the Flour Substitution:

Marjorie's original recipe called for all-purpose flour. We used Perennial Blend flour cup-for-cup with perfect results. The Perennial Blend's nutty, earthy complexity pairs beautifully with molasses and warm spices, adding depth without changing the cookie's beloved texture.

On the Crackle:

The signature crackle top comes from the sugar coating meeting the oven's heat. Don't skip the sugar roll—it's what makes these cookies look (and taste) iconic.

On Timing:

These cookies are best slightly underbaked. Pull them when they still look a bit soft in the center. They'll firm up as they cool and stay chewy in the middle with crisp edges—exactly as Marjorie intended.

On Storage:

Store in an airtight container at room temperature for up to 2 weeks. They also freeze beautifully for up to 3 months.

THE STORY BEHIND THE RECIPE

From Marjorie's handwritten recipe card:

"My daughters or my grandsons all want these when they need cookies for birthdays or school events. For years, Marleen makes thousands of them for New Years Eve for Jay and the boys. This is one of the recipes that flew off my red carpet during the storm. I remember Helen Mirren said, 'I'll take one.' Gina wanted to go back two steps, turn back and said, 'No, I think I will have two.' It was amusing and they showed that clip on 'The Wayne Brady Show.'"

NUTRITION (PER COOKIE, APPROXIMATE)

• Calories: 85
• Protein: 1g
• Carbohydrates: 12g
• Fat: 4g
• Fiber: 1g

A NOTE ON PERENNIAL BLEND FLOUR

This recipe showcases our Perennial Blend flour—a mix of Kernza® and Salish Blue wheat grown on regenerative farms with roots that go 10+ feet deep. These perennial grains sequester carbon, prevent erosion, and build soil health with every harvest.

Marjorie's gingersnaps have fed people for over a century. Now they're helping heal the soil, too.

Rest in power, Marjorie. Thank you for the cookies. Thank you for 106 years of sweetness.

This recipe is dedicated to Marjorie Johnson (1919-2025) and to everyone who's ever made a cookie worth remembering.

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Made Marjorie's Gingersnaps? Tag us @40centurygrain with #MarjoriesGingersnaps