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Tips for Mailing Cookies
Nothing says “happy holidays” like a batch of freshly baked cookies. When sending cookies to far-off loved ones it can pose some initial challenges, so the best way to keep the cookies from crumbling en route is to follow three simple steps.
1. SELECT the right type of cookies.
Cookies that have a crunchy or hard texture such as biscotti, spritz and Mexican wedding cakes are excellent choices for mail delivery. They tend to be sturdy, so you don’t have to worry too much about breakage.
Cookies that have a slightly chewy texture, like snickerdoodles and chocolate chip also ship well. Cookies having ingredients like chocolate chips, baking bits or caramel should not be sent to warm climates since the cookies may arrive melted.
2. PACK cookies in an airtight container. Pack crisp cookies separately from softer cookies. Place a cushion of crumpled waxed paper or plastic wrap on the bottom of the container and line with enough waxed paper or plastic wrap to fold over when the box is full. Wrap cookies in pairs, bottom to bottom, with waxed paper between them. Cookies should fit snugly together but not too tightly.
3. MAIL the container or tin with the cookies in a larger cardboard box. Wrap the sealed container with bubble wrap or newspaper, place in a sturdy cardboard box, allowing two to three inches between the container and the sides of box. Fill space with bubble wrap or crumbled newspaper. Secure the box with packing tape. Make sure name and address are plainly visible and label “Fragile, Handle With Care” on the box. Choose the quickest shipping method you can afford.