Taste of Home
Choose Cookies That Will Ship
Many of our best Christmas cookies ship like a charm. Go for hard, crunchy cookies, like shortbread cookies, biscotti and kipplens (especially if you’re shipping them in hot weather). Slightly soft and chewy cookies, like gingersnaps and snickerdoodles also make the journey well, as do dense treats, like fudge brownies. And macaroons actually get better after several days.
Cookies that don’t ship well? Extremely delicate cookies, ones that require refrigeration and moist cookies topped with frosting, glaze or powdered sugar, like Key lime bars. Save these for a knockout in-person cookie plate.
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Plan Ahead, So They’ll Be Fresh on Arrival
How do you ship cookies and keep them fresh? The aim is to ship them as soon as possible after the last batch cools, so they’re as fresh as possible. 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. 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.
While it’s nice to get a surprise in the mail, let the recipient know to expect the cookies, which can minimize the time they spend waiting in the mailbox. (This is particularly important in warm locations.)
Keep Them Cool and Dry
Make sure the cookies are completely cool before packing them up. Warm cookies (similar to frozen ones) will release moisture and age faster in the enclosed space. Store the cooled, baked cookies in airtight containers—plastic food containers or resealable plastic bags work beautifully—until you’re ready to pack them so they stay as fresh as possible. Always remember that the enemy of freshness is air!