Strategies, techniques, and tips for mailing holiday cookies—from the Real Simple test kitchen to yours.

By Grace Elkus
Updated November 28, 2017
Verdina Anna/Getty Images
Adam Cruft

Illustration: chocolate chip cookie

Choose the right type of treat. Drop cookies, bar cookies, brittles, and snack mixes all ship well. Avoid anything frosted, filled, custardy, or delicate.

Adam Cruft

Illustration: cookies on cooling rack

Bake the treats the day you plan to ship them, and let them cool completely. Place two cookies back-to-back and wrap in plastic wrap. Wrap bar cookies individually.

Adam Cruft

Illustration: cookie in zip-top bag

Place wrapped cookies in zip-top bags. Package similar cookies together; crispy cookies will get soggy if paired with soft cookies.

Adam Cruft

Illustration: cookies in holiday tin

Line a cookie tin or airtight container with tissue or wax paper. Alternate layers of wrapped cookies and paper. Pack in additional paper to fill any gaps in the tin. Close the lid and tape it shut. Give the tin a shake—nothing should move.

Adam Cruft

Illustration: cookie tin in cardboard box

Place the tin in a cardboard box just slightly larger than the tin. Pack the space around the tin with Bubble Wrap or packing peanuts. There should be two inches of cushioning around the tin.

Adam Cruft

Illustration: box of cookies ready to ship

Secure the box with packing tape (masking tape isn’t secure enough). Mark it “fragile.” Ship the box early in the week so it doesn’t sit in the post office over the weekend. Priority or overnight shipping will ensure the treats arrive quickly.