Angie Monk

If there’s one time of year when cookies rule, it’s the holiday season. When you want to share cookies with  friends or family, you’ll need to take extra care to make sure the cookies don’t crumble. The following are some tips for mailing and packing cookies.

Which cookies mail the best?

– Bar, drop or dried fruit cookies can withstand mailing the best. Also, cookies with hard textures, like biscotti and shortbreads ship well and chocolate chip cookies, gingersnaps and oatmeal cookies usually do good, too.

– Don’t ship cookies that require refrigeration, like cheesecake bars or delicate cookies.

Packing Cookies 

– Use a durable, rigid box or empty tin as a mailing container. Place bubble wrap in the bottom of the container, then line the container with aluminum foil or plastic food wrap that is large enough to wrap over the cookies when the container is full.

– Wrap four to six cookies of the same size together in aluminum foil, plastic wrap or plastic bags. Double-wrap cookies if shipping more than one kind or flavor, so flavors do not blend.

– Don’t pack crisp and soft cookies together.

– Place the heaviest cookies on the bottom of the container, and layer the wrapped cookies with crumpled paper toweling around them. Put bubble wrap over the cookies. Then bring the lengths of aluminum foil or plastic food wrap up and over the contents.

– Mark the package “Perishable Food” and/or “Fragile.”