RAINBOW SPRINKLE
SUGAR COOKIES
Makes about 30 cookiesRainbow sprinkles bring crunch and color to these
tender drop cookies. They’ll be the stars of your
bake sale spread.⅓ cup (76 grams) unsalted butter, softened
¾ cup (150 grams) granulated sugar
1 large egg (50 grams)
2 large egg yolks (37 grams)
1 tablespoon (13 grams) vanilla extract
1 teaspoon (4 grams) almond extract
½ cup (120 grams) sour cream, room
temperature
2½ cups (313 grams) all-purpose fl our
1 teaspoon (5 grams) baking powder
¼ teaspoon (1.25 grams) baking soda
¼ teaspoon kosher salt
¾ cup (135 grams) rainbow sprinkles*, divided- Preheat oven to 350°F (180°C). Line baking
sheets with parchment paper. - In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter and sugar at
medium speed just until combined, 1 to 2 minutes.
Beat in egg and egg yolks. Beat in extracts. Add
sour cream, beating until combined. - In a medium bowl, whisk together fl our, baking
powder, baking soda, and salt. With mixer on
low speed, gradually add fl our mixture to butter
mixture, beating until combined. Gently fold in
¼ cup (45 grams) sprinkles. Using a 1½-teaspoon
spring-loaded scoop, scoop rounded teaspoonfuls
(23 grams) of dough, and drop onto prepared
pans. Freeze for 15 minutes. - Place remaining ½ cup (90 grams) sprinkles
in a small bowl. Roll each portion of dough into a
ball, and toss in sprinkles. Place 2 inches apart on
prepared pans. Flatten slightly using the bottom
of a glass.- Bake until bottoms are golden brown, 10 to
12 minutes. Let cool on pans for 5 minutes.
Remove from pans, and let cool completely on
wire racks.
*We used Betty Crocker Rainbow Sprinkles, because
the colors don’t bleed.STRAWBERRIES AND CREAM
SCONES
Makes about 27 sconesWe jazzed up a simple scone recipe with some
fresh strawberries and cream.4 cups (500 grams) all-purpose fl our
1 cup (200 grams) granulated sugar
1½ tablespoons (22.5 grams) baking powder
1½ teaspoons (4.5 grams) kosher salt
1 cup (227 grams) cold unsalted butter, cubed
1 cup (240 grams) plus 1 tablespoon
(15 grams) heavy whipping cream, divided
3 large eggs (150 grams), divided
1 tablespoon (13 grams) vanilla extract
1 cup (170 grams) diced fresh strawberries
Garnish: turbinado sugar- Line 2 baking sheets with parchment paper.
- In the work bowl of a food processor, pulse
together fl our, granulated sugar, baking powder,
and salt until combined. Add cold butter,
tossing to coat; pulse until mixture is crumbly.
Transfer fl our mixture to a large bowl. - In a small bowl, whisk together 1 cup
(240 grams) cream, 2 eggs (100 grams), and
vanilla. Add cream mixture to fl our mixture,
stirring with a fork until mixture begins to come
together. - Turn out dough onto a heavily fl oured surface.
Using well-fl oured hands, knead several times
until dough comes together. Roll dough into a
PRICE IT RIGHT
FOLLOW THESE TIPS TO PRICE
YOUR BAKED GOODS
Don’t price anything under $1. You will have to
sell a lot more to reach your fundraising goal
and create more change to deal with. Try to
keep items priced at even dollar amounts, like
$2, $5, or more, instead of pricing at $1.50.
Get comparable rates. Once you have your
menu planned, go around town and see how
local bakeries and grocery stores price similar
items. Don’t be afraid to go a little higher. It’s
for charity!
Bundle your baked goods. Consider packaging
small items in sets. For instance, cookies and
scones will bring in a lot more if sold in sets of
2 or 3.
OUR BAKE SALE RECIPE PRICES:
Rainbow Sprinkle Sugar Cookies:
$2 for 1 cookie / $5 for 3 cookies
$20 for 12 cookies
Strawberries and Cream Scones: $3 for 1 scone
$8 for 3 scones / $28 for 12 scones
Blueberry Lemon Loaves: $12 for traditional
loaf/ $4 per slice / $7 per mini loaf/ $12 for
bundle of 2 mini loaves / $24 for 4 mini loaves
Classic Vanilla Pound Cake: $15 whole / $8 half
$4 per slice