I love ginger molasses cookies, and these have a great flavor. But for some reason, mine turned out extremely flat, a bit greasy and undercooked after 10 minutes. Any advice to get a better texture? Thanks! What flour did you use, Ginny – King Arthur Unbleached All-Purpose? If not, then that could be the issue. It's important, because other flours will have different protein levels, and could produce the results you describe. It sounds like not enough flour (which would mimic lower protein levels); too much fat; or sometimes, too much sugar can produce this result. If you have a scale, it really helps with getting your measurements super-accurate. You might want to call our bakers' hotline, 802-649-3717, to discuss this further - PJH

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