Photo: Shutterstock / fizkes
How to mail cookies
Every December, bakers around the country spend the month whipping up cookies to give as gifts. They hand-deliver platters and tins to friends, neighbors and co-workers. But for folks who don’t live within driving distance, there’s an extra step: getting the cookies in the mail. What good is it to take all that care in baking, only to have the box arrive full of crumbs? Here are some of the key ways to get your cookies there safe and sound.
Taste of Home
Choose recipes that’ll ship
There are lots of cookies that will ship well. Hard, crunchy cookies, like our 3-ingredient shortbread cookies, Double-Drizzled Biscotti and Kipplens, mail like a dream. Slightly soft and chewy cookies, like our Cookie Jar Gingersnaps, and classic Snickerdoodles will make the journey well, as will dense cookies, like fudge brownies and our Chocolate Pecan Pie Bars. And macaroons, like our Chocolate Macadamia Macaroons, actually get better after several days. Cookies to skip? Extremely delicate cookies, like Lacy Brandy Snaps; cookies that require refrigeration, like Sweet Potato Cheesecake Bars; and moist cookies topped with powdered sugar, like our Key Lime Bars. Save these for a knockout in-person cookie plate.
Ronald E Grafe/Shutterstock
Plan your time
Schedule your baking with mailing in mind. If you’re making a variety of recipes, stagger the batches so you spend the first few days making dough that can be refrigerated, and the last stretch in a marathon of oven time. The aim is to ship them as soon as possible after the last batch cools. Many cookies, like our Cranberry Pecan Tassies, can be made in advance and frozen, but be sure they’re thawed before shipping—thawing releases moisture, which can wreak havoc inside an airtight container.