Bar Cookies

There are two schools of thought on wrapping bar cookies for mailing: using aluminum baking pans or wrapping bars individually. Both work, though I’d opt for individually wrapping them.

Aluminum Baking Pan

• follow recipe directions for cooling the bars prior to packing
• wrap bars with plastic wrap or foil and return to cleaned baking pan
• if the pan does not allow for the bars to be wrapped and placed back in pan, then cover bars with waxed paper or plastic wrap and place in resealable plastic bag with as much air removed as possible

Individually Wrapped Bars

• wrap bars individually in foil, or a waxed paper sleeve and then plastic wrap
• bundle up to 4 bars together and wrap them

Other Cookies

There’s more than one way to wrap a cookie

Choices of Wrapping Materials

• plastic wrap
• aluminum foil
• parchment paper
• waxed paper
• plastic bags

 Wrapping Options

• individually wrap cookies in your choice of materials

this will give the cookies the greatest cushion

flavors will not mix

• wrap like cookies, back-to-back, in pairs

this takes less time than individually wrapping

if chocolate dipped, place a piece of waxed paper between them

• double wrap cookies for extra protection

Don’t Wrap...

• cookies warm-from-the-oven
• decorated cookies that are not completely dry
• soft and crisp cookies together, the soft will harden, and the crisp will soften