Some cookies are simply too fragile, too sticky, or too perishable to be shipped across the country or to your cousin Joe in Afghanistan. Every recipe on our site includes information on whether the cookie is suitable for mailing.
To mail cookies, first wrap any softer or stickier cookies or bars (such as brownies) individually in plastic wrap. If mailing a few cookies of the same variety, put them in a small tin or box. Place a sheet of waxed paper over the cookies, then fill any spaces between and above the cookies solidly with crushed or shredded paper or plastic bubble wrap.
When we mail an assortment of various cookies, we put them in paper cupcake liners, which we arrange in flat tins. For a fancier presentation, you can use special dividers and padded liners designed for food tins.
Again, pack the spaces well with shredded paper or bubble wrap.
The tin or box should then go into either a larger box or a large padded mailing bag. Cushion the cookie tin or box by filling all the nooks and crannies in the mailing box or bag with shredded or crumpled paper, ungreased popped popcorn or foam packing peanuts.
Needless to say, you should use a shipping service that will get the cookies to their destination within two or three days—fourth-class mail doesn’t cut it here. If you’re mailing them overseas (to, say, military personnel), choose cookies that are sturdy enough and crisp enough to stay reasonably fresh for a couple of weeks, without molding or drying out. Good candidates include hermits, biscotti, shortbread, butter cookies, and standard sugar cookies. If you’re shipping cookies a long distance, or in the summer, skip any that have chocolate chips or glazes; the chocolate will melt in warm temperatures.
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