How to Ship Cookies:
- Try to bake your cookies within 24 hours of shipping.
- Let cookies cool to room temperature before packaging.
- Place cookies in an air-tight container.
- Put waxed paper or parchment between each layer of cookies to keep them from sticking to each other. (I just recycled the parchment paper I baked the cookies on for this.)
- If cookies don't completely fill the container, add shredded or crumpled waxed paper, parchment paper, or cupcake liners to fill the gap.
- Place container in a shipping box with 2-3 inches of packing on all sides to keep cookies from breaking during shipment.
- If shipping the next day, freeze your box of cookies overnight to ensure freshness longer. If you're shipping during the cold-weather months, that will help, too.
- Mark the box FRAGILE.
- It's best to send your cookies on Monday or Tuesday to ensure the cookies don't sit in a post office or warehouse over a weekend and start to get stale.
- I recommend USPS Priority Mail (2-3 day delivery) as a fairly fast and economical shipping method.
How to ship Cupcakes:
The answer is to use half pint mason jars as your cups!
The mason jars are oven safe - you can bake your cupcakes directly in the jars. Put 1/4 cup of batter in the jar - leaving room for plenty of frosting - and place the jar directly onto your oven rack (make sure the lid isn't on!). Bake just as you would your regular cupcakes.
When the cupcakes are out of the oven, wait for them to cool and frost them (most frostings will work, although I wouldn't recommend using whipped cream because it doesn't freeze as well). Then, seal the jars and freeze them. Once they are frozen solid, decorate the jars however you like (ribbons and gift tags work well), pack them well (broken glass is worse than smooshed frosting), and ship them next day air. If you are shipping them somewhere warm, you might also want to include an ice pack in the box to ensure that they stay cool during their travels.