Not the way the cookie crumbles
You can ship your homemade goodies without causing breakage or smudges
Now that online shopping is an everyday occurrence, receiving a package in the mail has lost a lot of its novelty. But you can bring back the magic — all it takes is a box of homemade cookies.
Baking and packing cookies for shipping takes a little more thought and effort, all of which the receivers will appreciate once they tear open the box. A few tips:
Choose recipes that are fairly sturdy and neat. Cookbook author Nancy Baggett recommends cookies that are at least 1/4-inch thick, skipping any that are crumbly, brittle or tender. Be wary of sticky fillings or glazes that are liable to smudge and adhere to everything. Among the varieties ideal for shipping: Biscotti, bars ( blondies, brownies), macaroons, gingerbread and classic drops (oatmeal, chocolate chip and peanut butter). There are plenty of others that will work, too. Just think it through.
Take timing into account. You want treats that will last at least a few days. A week or two is even better. For optimal freshness, consider two-day shipping so that your recipients will still have plenty of time to enjoy the goodies while they’re at their best.
Bake cookies with complementary flavours that are fine to mingle, or pack each variety separately. Assume a couple of days in a box will cause them to collide both physically and aromatically.
Pack with care. Separate layers of cookies with wax paper inside airtight plastic containers or metal tins. If you’re worried about a top popping off, the extra security of a tied ribbon or decorative tape is worth it. Place the cookie containers inside a larger shipping box lined with packing peanuts, bubble wrap or other airy filler.
If you’re really on top of things, feel free to include a list and description of your cookies (noting any potential allergens if that’s a concern) and even a recipe card or two.