Reason won't this older sugar cooky recipe effort? Have baking powder or baking soda changed within the ultimate 100 years?

This recipe has go down through the domestic and is over 100 years old. It is for sweetener cookies that you roll and pierce shapes out of. They taste great, but we have problems deed them to bake in a way that the shapes stay the opening they are supposed to look without using a higher temp, thus making the sugar cookies harder and crispier.

I was curious if there have been changes to baking powder or baking soda in the last 100 years or true that would make the cookies rise differently

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