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.

  • 1
    I changed the title a bit for clarification. What do you mean with flat? Commented 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. Commented 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. Commented Oct 15, 2012 at 17:23

2 Answers 2


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.

  • 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? Commented 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
    Commented 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? Commented Oct 15, 2012 at 2:30
  • 1
    @brookegritch, as rumtscho indicates, maybe the butter gets too warm. You could leave the dough in the fridge for 20 minutes after beating. Commented Oct 15, 2012 at 8:10

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
  • 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 Commented Oct 18, 2012 at 21:54
  • 1
    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 Commented Sep 26, 2013 at 20:36
  • Glad to hear it. I'm going to try the recipe.
    – GdD
    Commented Sep 27, 2013 at 8:11

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.