If people already ask for your cookies, you have a business. The trick is pricing for profit, not just covering flour. Drag the sliders to see what your bakes really earn.
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Most teen bakers charge just enough to cover ingredients and end up "busy but broke." A real baked goods business prices for profit — ingredients plus your time, your packaging, and a margin on top. If a dozen cookies costs you $4 in supplies and 45 minutes of work, selling them for $6 isn't a business; it's a favor. Price them at $15–$18 and suddenly your Saturday morning is worth showing up for.
From a weekend treat stand to a booked-out order book.
Bake sales, sports games, neighbors
A weekly menu, orders by Friday
Birthdays, parties, holiday boxes
From your best recipe to a sold-out order book.
Nail one or two things people rave about — gooey cookies, fudgy brownies, cake pops. Being known for one treat beats a giant menu you can't keep up with.
Add up ingredients and packaging, multiply by three, then round up. Charge extra for custom decorating, dietary swaps, and holiday rushes.
Clean kitchen, gloves, sealed packaging, and clear allergen labels. Check your state's cottage food rules with a parent before you sell.
A one-page menu with prices and a simple Google Form for orders. Set an order cutoff (like "order by Friday, pickup Sunday") so you can plan your bakes.
Games, church, markets, your street, your parents' offices. Post drool-worthy photos on Instagram and let neighbors pre-order for the weekend.
Cute packaging, a thank-you note, on-time pickup. Ask happy customers to tag you and share your form. Screenshot every kind comment.
Add a weekly special, offer gift boxes, take custom orders for parties, and batch your baking to earn more per hour in the kitchen.
Steal these, then price them for your area.
What you need to look pro — most of it's already in your kitchen.
Wash hands, tie hair back, use clean tools, and store treats sealed. Never sell anything that needs refrigeration unless you can keep it cold.
Most states let you sell certain home-baked goods, but the rules vary. Check your state's cottage food law with a parent before you sell.
Always list ingredients and warn about nuts, dairy, eggs, and gluten. One clear label protects your customers and your reputation.
The questions new teen bakers ask most.
In most states, yes — "cottage food" laws let you sell certain shelf-stable home-baked goods like cookies, brownies, and breads, often up to a yearly sales limit. The exact rules, labeling, and limits vary by state, so look up your state's cottage food law with a parent before your first sale. Items that need refrigeration are usually restricted.
Add up your ingredient and packaging cost per batch, multiply by about three, then round up. That covers supplies, your time, and real profit. Charge more for custom decorating, dietary swaps, rush orders, and holidays. If people say yes without blinking, you're probably still priced too low.
Start where people already gather and already know you — sports games, your street, your parents' coworkers, clubs, and church events. Post irresistible photos on Instagram and let people pre-order for the weekend. One happy customer sharing your order form is worth more than any ad.
Take pre-orders whenever you can. A weekly menu with an order cutoff ("order by Friday, pickup Sunday") means you only bake what's already sold — no waste, no guessing, and cash in hand before you turn on the oven. Save bake-and-sell for events with guaranteed foot traffic.
Always label every ingredient and clearly warn about common allergens like nuts, dairy, eggs, and gluten. If you bake with nuts anywhere in your kitchen, add a "made in a kitchen that also uses nuts" note. When in doubt, tell the customer exactly what's in it and let them decide.
Add higher-value items like celebration boxes and custom party orders, which earn far more per hour than single cookies. Batch your baking so you make more at once, offer a weekly special to bring people back, and always ask happy customers to tag you and refer a friend.