History of the Girl Scout Cookie Sale

Girl Scout Cookies had their earliest beginnings in the kitchens and ovens of our girl members, with mothers volunteering as technical advisors. The sale of cookies as a way to finance troop activities began as early as 1917, 5 years after Juliette Gordon Low started Girl Scouting in the United States.

The earliest mention of a cookie sale found to date was that of the Mistletoe Troop in Muskogee, Oklahoma, which baked cookies and sold them in its high school cafeteria as a service project in December, 1917. The July issue in 1922 of The American Girl magazine, published by Girl Scout national headquarters, features an article by Florence E. Neil, a local director in Chicago, Illinois that includes a cookie recipe given to the council's 2,000 Girl Scouts. She estimated the approximate cost of ingredients for six-to seven-dozen cookies to be 26 to 36 cents and suggests the cookies could be sold by troops for 25 or 30 cents per dozen. Depending on market conditions, her formula yields a profit margin of anywhere from 76% to 88%. Cookies were packaged in wax paper, sealed with a sticker, and sold door to door for 25 to 35 cents per dozen.

Many councils, however, have their own sale history which began later. Councils in New York, Illinois, Connecticut, Massachusetts, and Pennsylvania were holding cookie sale and the Philadelphia Electric Company to assist in building Girl Scout Camp Indian Run. In 1934, Greater Philadelphia became the first council to sell commercially baked cookies. In 1935, the Girl Scout Federation of Greater New York bought its own cookie die in the shape of a trefoil and used the words Girl Scout cookies. 1936 The national organization, Girl Scouts of the USA, begins the process to license the first commercial baker to produce cookies that would be sold by girls in Girl Scout councils. Enthusiasm for Girl Scout cookies spreads nationwide. In 1937, more than 125 Girl Scout councils report holding cookie sales. In subsequent years, over 50 baking companies and/or their subsidiaries produced cookies for the sale.

During World War II, the cookie sale was discontinued to save sugar, flour, and butter and other ingredients for the war effort. The sale of Girl Scout calendars was substituted in many areas. The post-war era, however, brought increasing cookie sale revenues, which supported the capital development of Girl Scout council camps and provided campership funds.

1951 Girl Scout cookies come in three varieties: Sandwich, Shortbread, and Chocolate Mints. The “Chocolate Mints” – later renamed “Thin Mints” – is without a doubt the most popular Girl Scout cookie.

During the 1960's, volume increased significantly. In 1961, 14 licensed bakers with 19 plants were mixing batter for thousands upon thousands of cookies. The bakers began wrapping their product in aluminum foil or cellophane to protect the cookies and preserve their freshness. By the middle of the decade, Girl Scout cookies represented 10 percent of all cookies manufactured in the United States. Cookie revenues represented about 40 percent of total income for all councils.

The 1970's brought financial struggles for the country as a whole. As a result, organizations such as Community Chest and United Way decreased their funding to councils. Increased cookie volume and a rise in the cookie sale price helped councils surmount the loss of outside funding. In 1978, the number of bakeries was streamlined to four to ensure lower prices and uniform quality, packaging and distribution. GSUSA began supplying bakers with a standard cookie package layout and pictures. For the first time in history, all Girl Scout cookie® boxes features the same designs and depicted scenes of Girl Scouts in action- including hiking and canoeing. Commercial bakers supported the sale with imaginative marketing strategies, volume discounts, and other initiatives.

During the 1980's, GSUSA began supplying to each baker a standard cookie package layout and pictures. Each baker could provide a maximum of seven varieties of cookies for sale to councils; three varieties were mandatory, and the other four varieties were the option of the bakery.

Health of the 1990's led bakers and their suppliers to substitute low-fat and sugar-free Girl Scout cookie varieties, and more healthful ingredients in cookies. In some cases, cookie recipes were revised. In 1995, a new variety was introduced- a low-fat cookie, bringing the number of cookie varieties to eight.

In 1996, Girl Scouting celebrated the 60th anniversary of the Girl Scout cookie sale with a public promotion that highlighted the many benefits girls have experienced through their participation in the sale. As part of the celebration, girls took a moment to remember their mothers and grandmothers who had sold cookies as Girl Scouts over the last six decades.

2005 GSUSA licensed bakers began listing trans-fats on January 1, 2005 – one full year ahead of the FDA January 1, 2006 deadline for listing trans fats.

2006/2007 For the 2006-07 season, all Girl Scout cookies are zero trans fats according to FDA guidelines.

Today, the Girl Scout cookie sale is the premier program-related product sale in the United States and generates over 50 percent of the revenue necessary to provide Girl Scout program. Girl Scouts today carry the legacy of generations of American women who have favorably reflected on the value the cookie sale has brought to their lives. They are among the cookie sale's best supporters.

Bakers

Girl Scout cookies are produced by members of the American labor unions at commercial bakeries located in the United States. They are made with American-grown agricultural products and wrapped in American-made packaging materials. The two companies currently licensed to bake Girl Scout cookies are:

• ABC/Interbake Foods- Richmond, Virginia

• Little Brownie Bakers- Louisville, Kentucky

There are several varieties of Girl Scout cookies, as with any dessert product, Girl Scout cookies are best eaten in moderation. So that consumers can make an informed choice, the ingredients and nutritional profile of each variety are clearly listed on both the cookie box and the cookie order form.

All varieties of Girl Scout cookies are kosher.

The Original Girl Scout Cookie Recipe

1 cup of butter or substitute 1 cup of sugar 2 tablespoons of milk 2 eggs 1 teaspoon of vanilla 2 1/2 cups of flour 1 teaspoon of baking powder 1 teaspoon salt

Cream butter and sugar. Add well-beaten eggs, then milk, flavoring, salt, flour, and baking powder. Chill. Roll thinly, cut out, and bake at 350 degrees for about 8 minutes or until golden brown. Sprinkle sugar on top. This amount makes 6 to 7 dozen.

See also: Cookie Recipes