It was very simple: a cup of butter (or “substitute”) mixed with sugar, eggs, vanilla, milk, and flour. Baking the mix in a “quick” oven produced super simple sugar cookies.
First Lady Grace Coolidge, eating a Girl Scout cookie in 1923.
But simplicity was likely necessary, as the scouts baked the cookies themselves. According to the Girl Scouts, this recipe was distributed to 2,000 scouts in the Chicago area who likely needed something quick, simple, and inexpensive to sell. The ingredients for a batch of six to seven dozen cookies clocked in at 26 to 36 cents, which in today’s money is less than six dollars. The scouts could sell a dozen cookies for about the same amount, making a tidy profit. – Gastro Obscura