I have an order for 500 sugar cookies with royal icing and some writing on them. They will be 4 inchs wide and about 1/4 inch thick. how much is a good price to charge for these 42 dozen cookies. I usually charge 8 dollars a dozen for my cc cookies and my oatmeal. any ideas can help me out 
The bakery where i work charges 1.75 for a cookie that size. That is 21.00 a dozen. Seems like a lot but these puppies are time consuming and we still sell them like CRAZY!
Well...they are still a fairly large cookie and they want icing and some writing so I would still charge full price for each cookie.I charge $5.00-$6.00 each depending on the amount of work...nothing less!!
Yes at my bakery we decorate the cookies with icing and writing. However, that is basic deco ( polka dots, drop flowers, etc. easy stuff) We charge extra depending on the amount of art and we charge extra for individually wrapping them. As for the icing i have never used the wilton recipe. We just do a glaze made of powdered sugar and water with a little almond flavor and the decorate with regular butter cream after it dries.
Are you asking about the Ice a cookie? or a wilton one that you make? I always use TOba Garrets glace icing or else a modified royal icing recipe (it has some butter in it). You'd go broke using the ice a cookie, do they even still make it?
Depending on the design and the writing....I wouldn't not do it for less than $2 a cookie personally. But again, having no idea what design or what writing it would have it depends.
Cookies are hard work and I always feel crippled when I finally get done my hands are little claws....
Do not price them the same as regular undecorated cookies. They are a completely different species. ; ) It's so easy to underestimate the amount of work involved with cookies. You said fairly large, how many is that?
I know some of you think I am crazy and maybe pricing too high but honestly, decorated COOKIES are WORK!
Here you go: it dries stackable but soft underneath so you don't break a tooth
Toba Garrett's Glacé Icing
1 lb 10x confectioners' sugar
3/8 cup (90 ml) milk
3/8 cup (4.5 oz or 126 g) light corn syrup
Flavor options: 1 tsp concentrated extract, 1 T alcohol or liqueur, or 2-3 drops concentrated candy oil
In the mixing bowl, thoroughly mix the sugar and the milk first. The icing should be very soft and have a heavy-cream texture before you add the corn syrup. Add the corn syrup and mix just until combined.
Divide the icing into several bowls. Flavor as you wish. Color each bowl as desired. Cover the bowl with plastic wrap to prevent drying.
For outlining - take 1/2 cup of icing above, add 6-8 heaping tablespoons of confectioners' sugar, mix until combined. This icing should be very stiff. Wrap with plastic wrap to prevent drying.
Note: This icing will last in the refrigerator up to 2 weeks. Put the icing in a brand-new plastic container. Put plastic wrap directly over the icing and seal it with a tight fitting lid. When ready to reuse, stir the icing until the icing has a flow consistency.
If you are dairy sensitive, replace milk with water. Without milk, the icing will last for 3 weeks in the refrigerator."
Your cake work is really well done. I can see you have an artistic eye and you will undoubtedly make these cookies turn out wonderful. Therefore, make sure to charge enough for your skill and effort. I would charge at least $1 per inch. They will be worth it. Because it's such a huge order, you might offer a slight discount on the whole order (like $4 instead of $4.50 per cookie.) Best of luck, congrats on the big order ... and please let us know when you post your pictures.
I personally wouldn't offer a discount on a larger order for cookies. They are just soooo muchhhh workkkk. Can you hear me whining, LOL?
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