10 Expert Tips for Mailing Christmas Cookies

Make sure the contents of your cookie package are received in good condition by following the expert packing advice of Deb Wagman, editor of Better Homes and Gardens Holiday Baking magazine.


  1. Choose treats that travel well. Most cookie bars and brownies make good candidates for mailing. Cool them thoroughly, then wrap large individual cookies or brownie squares in plastic wrap. Stack up about four of these wrapped bundles and wrap them all inside a square of foil.
  2. Make cutout cookies using cookies cutters with rounded edges -- points could break off in transit.
  3. Remember sturdy fruit breads may also ship well. Try fruitcake, pumpkin bread, banana bread, or any variety of nut bread. Bake them in small loaf tins. Turn out and cool thoroughly before double wrapping in plastic wrap and foil.
  4. Avoid fragile items that would break easily, since you don't want your carefully made treats to arrive as a package of crumbs. Also, frosted and filled cookies may not work well, since frostings can soften, causing cookies to stick to one another -- or to the wrapping. If a recipe calls for frosting, consider including a can of purchased frosting so the recipient can add it as the items are consumed.
  5. Don't forget savory treats! Salted cereal mixtures, crackers, popcorn, nuts, and dry breadsticks may be a welcome change from high-calorie sweets. Trail mix and granola are other possibilities that can be either homemade or purchased.
  6. Wrap cookies and bars in pairs, back to back, or individually with plastic wrap. For long journeys, double wrap items in both plastic wrap and foil, or foil and resealable plastic food bags.
  7. For added protection, as well as good looks, pack treats tightly into a cookie tin or box. Then pack the container(s) inside a well-padded box for shipping.
  8. Use a heavy box for sending cookies. Line it with plastic wrap or foil. Lay down a generous layer of filler such as bubble wrap, foam packing pieces, or crumpled tissue paper, wax paper, or brown paper bag.
  9. Layer for protection. Using the sturdiest cookies on the bottom; place a single layer of wrapped cookies on top of the base filler. Top with a layer of filler. Continue layering, ending with plenty of filler. The box should be full enough to prevent shifting of its contents when closed.
  10. Label the box "perishable" to encourage careful handling.

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