The question of how to pack cookies for shipping used to keep me from ever shipping my cookies, until I figured out a relatively fool-proof approach! It can be an intimidating process, but I’ve figured out some key elements to keeping your cookies safe and happy shipped across the country.
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What to Expect when Packing Cookies to Ship
I wouldn’t say that I’m the authority on shipping cookies, but I will say I have shipped many in my day. It’s always been for low-stakes needs, as in I would never ship something like wedding cookies, because I could not deal with that stress!
The methods below have done me quite well and have resulted in very few (if any) casualties. The most common issues to occur as a result of shipping cookies:
- Cookies break (either because the boxes were handle poorly, the cookies were too tightly or not tightly enough packed, or the shape was just fragile)
- Icing breaks off (be careful with certain kinds of designs that stick up like florals and leaves as that stiff icing is more likely to break off in transit)
- Icing smooshes (this is most likely to happen with icing that is too soft; for me it most often happens with soft peak piping consistency that has too much food coloring like black)
- More likely to transfer on the bags (the cookies are gently hugged by bubble wrap the whole time, so there’s going to be increased touch between the cookie and the bag, which can result in transfer of luster dust or painted gel food coloring)
My number one piece of advice when packaging cookies to ship is to make sure that the cookies do NOT move around in the box! They should be snug, but not smooshed.
Supplies
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Boxes
I exclusively use the USPS Priority Mail Flat Rate shipping boxes:
- Small is perfect for 4 regular size cookies or 6 minis
- Medium is great for about 24 cookies
- Large can fit more than 24, but honestly I’ve never used it!
Why do I like the flat rate boxes:
- The boxes are free! Just go to your local USPS and pick up what you need. Take them home, pack them up, and then bring them back. You’ll pay for shipping then.
- The small boxes are perfect for shipping just a few cookies.
- They’re sturdy!
- They’re convenient!
The only downside to using these boxes is that cookies are not that heavy, so I would imagine you could spend less on the actual shipping if you used your own box. But, like I said above, I appreciate the convenience!
Bubble Wrap
I use the small bubble kind of bubble wrap in large rolls. This is what I usually buy (it’s ENORMOUS), but this is also a great option and comes with fragile stickers!
Fragile Stickers
These aren’t necessary, but they always make me feel better! This roll will last you forever.
Tape (packing and Scotch)
I like to have both packing tape (to close up the boxes) and a smaller Scotch tape to easily pack up the cookies.
Heat Sealed Cookies
You definitely want to only ship heat sealed cookies! The heat sealing locks in the freshness of the cookies for longer. Check out this post here on how to heat seal cookies.
How to Pack Cookies for Shipping: Step-by-Step Instructions
Start Here
Before you tackle shipping, make sure you have properly heat sealed all of your cookies. This post here details how to do that!
And then…
In these directions, I will show you two ways to package cookies for shipping. The first way packs up just four cookies and the second can pack +/- 24 cookies.
Option 1: Pack 4 Cookies (or 6 minis)
For this option you’ll need:
- small USPS Priority Mail Flat Rate box. This is perfect for 4 regular cookies (3-4″) or 6 minis (2-2.5″).
- two squares of the bubble wrap (kept together as one long piece)
- 4 cookies (or 6 minis)
- piece of Scotch tape
- fragile stickers (optional)
- piece of packing tape (optional)
Step 1: Fold all of the joints of the box. Then lay flat.
Step 2: Place the piece of bubble wrap down so that about one length of cookies is sticking off the bottom.
Step 3: Place the cookies on top of the bubble wrap (the bottom layer are facing down and the top layer are facing up). Make sure that the backs of the cookies are together and the icing is touching the bubble wrap. This is so the icing gets maximum protection from the bubble wrap.
Step 4: Fold up the bottom portion of the bubble wrap, then gently roll the bubble wrap around the cookies like a burrito.
Fasten the wrapped cookies with a piece of Scotch tape.
Step 5: Close the box up. This type of box has a built-in seal that I do use, and then I like to place an extra piece of packing tape over the sealed edge to doubly make sure it won’t open. Then I like to place a fragile sticker or two on the box.
A few things to note with the small box:
- You should be able to gently shake the box and for the cookies to not move. With standard size cookies and a standard amount of icing, this should happen automatically. But if there’s movement, you’ll want to add some stuffing to the ends of the box to make sure the cookies don’t move.
- On the flip side, if your cookies have a LOT of icing on them you may find that the box will bow out and not sit totally flat. This isn’t the end of the world, but I generally try to avoid it because I would assume if the box doesn’t sit flat it’s more likely to get smooshed by other boxes (and therefore the cookies might get smooshed). If this is the case, I’ll cut a shorter piece of bubble wrap so there is less packaging in the box.
Option 2: Pack +/- 24 Cookies
This second method is for packaging +/- 24 cookies. For this option you’ll need:
- Medium (24 cookies) or large (3 dozen??) USPS Priority Mail Flat Rate boxes
- bubble wrap
- Scotch tape
- fragile stickers (optional)
- packing tape
To begin, you’ll need to wrap the cookies in bubble wrap. This can either be done with single cookies or in pairs.
Step 1: wrap the cookies with bubble wrap
You can either wrap the cookies one at a time, or two at a time. Below is a demonstration of one at a time (two at a time is below). I usually do this method when either the box I have for the number of cookies is way too big or the cookies/designs themselves are particularly fragile.
Below is a visual on how to wrap two at a time (swipe or tap to see all photos). Some things to keep in mind:
- You want the two cookies to be more or less the same size/shape.
- Do your best to line up the shapes as equally as possible. (i.e. if one shape has a delicate piece that sticks out try to put that against a cookie with a fuller back or at least line up shapes so there isn’t a piece sticking out/not against another cookie)
- I usually try to pick the same cookie shape and the same amount of icing or contrasting if one design has a lot of icing, pair that with a design with less icing (this will make the pairs of cookies in the end more even.
- You want the cookies to be snuggly wrapped but not smooshed.
Step 1: wrap the cookies with bubble wrap
After you have all of the cookies wrapped, it’s time to pack them in the box! I do it in this order:
- Assemble the box so that the bottom is taped.
- I like to place something for padding on the bottom (like a piece of bubble wrap). Is this actually necessary? I’m not sure, but I always do it so I’m not gonna change!
- Place the cookie babies in the box. (I usually do facing “up”.)
- Add newspaper or bubble wrap to fill in any gaps. Remember, the cookies should not move in the box! I usually have to do this on the sides and a little on the top, but of course, it will depend on the size of the box and how many cookies you’re shipping.
- Close the box up and add some fragile stickers, if you have them!
Once the box is packaged: You should be able to gently shake the box and for the cookies to not move. More than likely you’ll need to add some extra padding/packaging to the box to achieve this. I usually use newspaper or bubble wrap.