Cookies, anyone?

10 years ago

My DGD, the cupcake girl, is thinking about adding cookies to her menu. These are Peanut butter, Chocolate chocolate chip, Regular chocolate chip, and Buffalo chocolate chip.

Take my word for it, they are scrumptious!

I think they would be sold by the dozen, not by weight. What would you consider the price should be?

Sue

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Comments (8)

Fun2BHere
10 years ago
I think it depends on what the competition's prices are in her area. I agree that they should be priced individually with a slight discount when purchased by the dozen as packaging costs are less.
Chi
10 years ago
I usually sell mine for $0.50 - $1 each depending on the size and ingredients. Bigger ones, and ones with a lot of extras added to it go for more. Basic ones like pb and chocolate chip are less expensive.

I've never heard of a Buffalo chocolate chip cookie! Off to Google...
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I know you said you wanted to avoid rice krispy treats, but in my experience, they are the first thing to sell out. I've spent hours on beautifully decorated cupcakes that just sit there, but the treats are gone in no time flat! Here's an awesome recipe for the best rice krispy treats I've ever had. I don't know if kids would appreciate the subtle differences but they are pretty amazing. I double the recipe and it makes a ton for about $5. Salted Brown Butter Crispy Treats (Smitten Kitchen) What's different about these? Oh, just a bit more (coughdouble) butter which you toast until it's brown and nutty and help along with some coarse salt, just minor things. But it changes everything. Makes 16 2-inch squares or 32 1- x 2-inch small bars 4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan 1 10-ounce bag marshmallows Heaping 1/4 teaspoon coarse sea salt 6 cups Rice Krispies cereal (about half a 12-ounce box) Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I've sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well. Let cool, cut into squares and get ready to make new friends. Here is a link that might be useful: Smitten Kitchen Salted Brown Butter Crispy Treats
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I need a recipe please
Q
Comments (13)
These aren't exactly molasses cookies but they have molasses in them and they are really good! GINGER SPARKLERS Â¾ cup butter or margarine (Becel is OK) Â½ tsp. salt 1 cup brown sugar 1 tsp. ginger Â¼ cup molasses 1 tsp cinnamon 1 egg Â¼ tsp cloves 2 cups flour 2 tsp baking powder sugar for rolling Cream margarine, brown sugar, molasses, and egg until fluffy. Combine dry ingredients in a bowl. Stir into creamed mixture. Shape into small balls, about 1" in diameter. Roll in sugar. Bake at 375o for 8 Â 10 minutes.
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Frosted Rectangular Molasses cookie-anyone remember these?
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Comments (26)
Aunt Sally and Sally Ann cookies are the same creature; from the late 1930's early 40's, a molasses cookie frosted with a thick cooked frosting that hardens on the exterior but stays soft underneath. The cookie dough is refrigerated and then rolled out and cut with a Spam can to give it the traditional shape. Once baked, the cookie is hard; it seems to draw moisture from the thick frosting and softens up as the frosting hardens. It's really a magical transformation! The name difference seems to be regional (Aunt Sally=east; Sally Ann=south & midwest). My authentic Aunt Sally recipe uses brewed coffee but no eggs. The frosting is made not with marshmallows, but by cooking unflavored gelatine, water and granulated sugar, and then adding powdered sugar and beating it for 15 min. Stage Plank cookies are a different animal altogether; they are a form of gingerbread with well-documented Creole roots. The cookie is crisper than a "Sally" and any icing (the original is not iced), is a just a thin coat of royal icing. Uncle Al's Stage Planks are the archetypal modern Stage Plank cookie-- but they don't seem to bear much resemblence to the original.
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I'm cookie'd out!...
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Comments (13)
Here's the recipe for Mrs. Barden's Bourbon Balls. It's probably the easiest cookie to make because it's a no-bake recipe. Every year I look forward to making these for a few reasons ~ they're DH's favorite's, they're really attractive in a cookie plate, there are only a few ingredients and they don't have to be baked, which saves me mucho time when I'm up to my eyeballs in cookies baking in the oven. I use a cookie scoop to shape them and for uniformity. I do them "in between" my other cookies when the oven's full and I need a breather. Make sure you mellow them for at least 48 hours before you eat them ;o) Mrs. BardenÂs Bourbon Balls Ingredients: 1 cup fine vanilla wafer crumbs 1 cup finely chopped pecans 1 cup confectioners' sugar (plus more for rolling) 2 tablespoons unsweetened cocoa powder 1/4 cup bourbon 1 tablespoons plus 1 1/2 teaspoons light corn syrup Preparation: Combine 1 cup crushed vanilla wafer crumbs, 1 cup chopped pecans, 1 cup confectioners' sugar, and 2 tbs. cocoa in a food processor. Pulse until fine. In a separate bowl, blend the bourbon and corn syrup. Pour the bourbon mixture into the dry mixture; mix until the dough pulls away from the sides of the food processor. Cover and chill for at least a few hours. Sift about 1/2 to 1 cup of confectioners' sugar on a cookie sheet. Shape small bits of the dough into balls and roll them in the confectioners'. Store in refrigerator in tightly covered containers. Make these a few days in advance for best flavor, and roll in confectioners' sugar again before serving, if desired. These can also be frozen for longer storage. Makes about 3 dozen
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Sue_va
Original Author
10 years ago
chi83,I didn't know you were a baker. Interesting. The cookies that my DGD brought me were each about 4 inches across; we were discussing time involved in making them, ingredients, and they would be various prices.

Did you Google Buffalo cookies? They are like Trash can cookies.

Sue
Terri_PacNW
10 years ago
$1.25-$2.00 here.
I think I paid $1.75 for a gluten free organic molasses at the natural grocery store. About 4" and 3/4" thick.

Check out Etsy..lots of handmade baked goods seller...get an idea of what people are asking.
jackie_ok
10 years ago
I have paid $2.00 per cookie, but they are very large ones about 4 inch diameter.
Sue_va
Original Author
10 years ago
Quite a range cross the board. I know there are a lot of variables.

Thanks for the replies; every little bit helps.

Sue
rhizo_1 (North AL) zone 7
10 years ago
Anyone who is in business and expects to stay in business will have a clear understanding of indirect (overhead) and direct (labor and materials) costs. The price of a product must cover those costs with profit to spare.

It's different if it's a hobby. But professional businesses absolutely must operate with the intent of covering those indirect and direct costs. In other words, she can't price her cookies according to what others are doing. At least not for very long.

I've worked with many businesses in trouble and it's always an eye opener for them to sit down and figure out that mysterious 'cost of doing business '.

Who knows.....the cookies can be the sacrifice product. Sold at a loss to bring customers to the business.

My preference would be to sell the cookies at a price point that won't bleed the business but won't drive customers away in horror.
Sue_va
Original Author
10 years ago
You are right, rhizo. I guess I should have said this is just me thinking out loud. I have no connection to the business except to enjoy the products.

Sue

Cookies, anyone?

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Fun2BHere

Chi

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Cookies, anyone?

Comments (8)

Fun2BHere

Chi

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