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Jan 11, 2005 01:17 PM

Keeping Cookies Crispy for shipping

  • s

I have been doing some bakesales at work to raise money for Tsunami Relief. Someone called me and said he would give me 60 bucks to make some cookies to send to his step dad for his birthday on Friday.

I have to bake the cookies tonight and he'll post them tomorrow. Although we are in the US his dad is English (and so I am I) so he wanted to make some of the cookies be something we'd maybe make back home.

I am currently considering baking at least:
gingernut cookies
scottish butter shortbread

and/or maybes...
flap jacks
brandy snaps

I plan to present these in cellophane bags.

Wondering if anyone had aany special tips on ensuring these stay crispy throught shipping.

My own thoughts

-completely cool down cookies before packing
-pack as tightly as possible in presentation bag to be airtight.
-maybe doublewrap in a ziplock bag for shipping
-do not mix different cookie types in the same bag

Any other tips or thoughts much appreciated.

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  1. I've made many cookie packages to be mailed during the holidaze and my procedure is the same as yours. Individual cellophane bags tightly secured with twisty ties. I would sometimes nest the individual bags in a metal cookie tin for extra “air tightness”.

    When sending something like delicate curved tuilles I stack them like Pringles, place them in the bags, fill in the box/container with air popped popcorn (the best natural filling to stabilize and protect the cookies from breakage) & shake to settle the box. I would also give a list of the cookies and a brief ingredients list, just in case of allergic reactions to nuts, etc.

    1. I know this may foul up your whole plan for packaging, but the cellophane bags are going to allow air in, and overnight, could produce a stale cookie. At least cookies that once snapped will probably soften, although things like shortbread should be okay. Can you use a tin, instead? Cookies stay fresh and crispy in tins for like five days, I'd think.
      Or, although this may be off-putting, you could sneak in some of those air absorbers, like you find in purses and shoes, food grade kind though! Okay, I'm crazy. Good luck!

      1 Reply
      1. re: rabaja

        You will need to seal them air tight. I guess one of the best ways would be with one of those things that vacuums out the air from a bag and then seals it. Failing that the Ziplock bags made for the freezer with double guard might work, you could try sucking the air out with a straw while closing the bag. I'd wrap each bag in bubble paper too for added protection against crumbling.

        I just sent a friend in London a bunch of Sharffen Berger chocolate and it took about 8 days surface mail but it was only about $17.00 where as air mail would have been about $45.00 and probably would not have gottten there much faster.

      2. Sam -

        Have you got a foodsaver device, or access to one? I would think that, if you could shrinkwrap the cookies and remove all the air, they'd stay good and fresh.

        You could also include instructions to pop them into the oven for XX deg for XX minutes to "recrip".

        1. You are sending them inside the US, right? I was shocked to find that if I wanted to send homemade treats across the border, I had to obtain a special clearance number from the FDA to do so!!!! I didn't bother, needless to say. Homeland Security indeed!

          1. You can make homemade "keep dry" inserts from dry rice and cheesecloth' or teabag-type paper.