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This was my mother's recipe that my sisters and I have made several years. They use to work now they go flat. We are going nuts trying to figure out why. Any suggestion would be welcomed.

Eisenhower Cookies (really a ginger spice cookie)

2 cubes of margarine
1 cup and 3 tbsp sugar
1 well beaten egg
2 cups of flour (after sifting)
1 tsp cinammon
1 tsp ginger
2 tsp of baking soda
2 small pinch of salt
4 tbsp of yellow label molasses

Make into balls, roll in sugar, bake at 350 for about 10 minutes, depending on oven.

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    I changed the title a bit for clarification. What do you mean with flat?
    – BaffledCook
    Oct 14, 2012 at 22:09
  • @Brooke- some suggestions: check your oven's temperature with a thermometer, don't put dough on a hot cookie sheet, try non-insulated cookie sheets - they heat up faster so the cookie sets before it runs too much.
    – Kristina Lopez
    Oct 15, 2012 at 4:16
  • What kind of margarine are you using? If you've changed to tub/spread margarines then that could be the culprit as they have more water content than stick margarine.
    – djmadscribbler
    Oct 15, 2012 at 17:23

2 Answers 2

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Have you tried using fresh baking soda? I really don't see anything else that could be off here, especially if the recipe has worked well in the past.

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  • yes.I have, i have tried using butter too but never shortening...Ok this is a crazy thought but would a hand mixer change the consitancy compare to a kitchen aid mixer. I now use a kitchen aid mixer...does it over beat the butter and sugar?
    – brooke gritch
    Oct 14, 2012 at 23:39
  • You get leavening problems from underbeating, not overbeating, so this shouldn't be the problem. Unless the mechanical action heats the butter to a stage where it is too soft and flows too early in the oven. Do you chill the cookies before baking?
    – rumtscho ♦
    Oct 14, 2012 at 23:47
  • yes.. I swear this problem has baffled us...It was our christmas cookie recipe that we all loved but nevermore....( i just watched the movie The Raven)..My sister and I just cannot figured it out. Would lowering the oven temperature help?
    – brooke gritch
    Oct 15, 2012 at 2:30
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    @brookegritch, as rumtscho indicates, maybe the butter gets too warm. You could leave the dough in the fridge for 20 minutes after beating.
    – BaffledCook
    Oct 15, 2012 at 8:10
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Over time ingredients change, equipment changes, etc. Your flour could get too moist, your molasses could have more water content, etc. Some suggestions:

  • Use fresh dry ingredients
  • Put your dough in the fridge to cool before you bake
  • Give it a stiffer consistency by adding a tablespoon or two more flour. A little bit more isn't going to change the flavor noticeably
    • Raise the oven temperature a bit, lowering it will just make them run more before they set
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  • I found a Martha Stewart chewy spice molassas cookie recipe that was so similar that I tried it out today. Pay dirt...it worked. The only ingredient that I change was I used ground ginger instead of the nutmeg. Tasted just like the ones mother used to make. YEA
    – brooke gritch
    Oct 18, 2012 at 21:54
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    well a year later I tried your tip on adding two extra tablespoons of flour and I am sure glad I did. It worked perfectly...now I finally have my mothers recipe to perfection. THANK YOU
    – Brooke Gritch
    Sep 26, 2013 at 20:36
  • Glad to hear it. I'm going to try the recipe.
    – GdD
    Sep 27, 2013 at 8:11

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