Rolled Out and Cookie Cutter Fat Archies

Ahhh—👍

If they’re cut with a big cutter, that changes things quite a bit from the scooped version.

What you’ve got there is likely a rolled molasses dough, more like a soft gingerbread—but baked thick and slightly underdone so it stays chewy instead of crisp.

🍪 Fat Archies (Rolled & Cut Version)

Ingredients

¾ cup (170g) butter, softened

1 cup (200g) brown sugar

1 egg

¾ cup (240g) molasses

3 ½ cups (440g) all-purpose flour

2 tsp baking soda

1 ½ tsp ginger

1 tsp cinnamon

½ tsp cloves

¾ tsp salt

Instructions

1. Cream

Beat butter + brown sugar until smooth.

2. Add wet

Mix in egg and molasses.

3. Add dry

Stir in dry ingredients until a firm dough forms.

👉 It should be soft but rollable—not sticky.

4. Chill

Wrap and chill at least 2 hours (overnight is better)

🔑 Shaping

Roll dough THICK

About ½ to ¾ inch thick (this is why they’re so chunky)

Cut with a large round cutter

3–4 inches across (or even bigger)

Optional: lightly roll tops in sugar or sprinkle sugar on top

Bake

350°F (175°C)

12–16 minutes

👉 Pull them when:

Tops crack slightly

Centers still look soft

Bottoms are just set (not crispy)

🔥 Pro Tips 

Thickness matters most → don’t roll thin

Cold dough = clean cuts + less spread

Don’t overbake → they should feel soft when you take them out

No flattening needed (they already are flat from rolling)

Texture You’ll Get

Uniform shape (like your bagged stacks)

Thick, slightly domed

Soft, dense, chewy middle

Mild crisp edge

how dark they are (molasses blend)

whether they’re more chewy vs cakey

and that slight top crack vs smooth finish