Best Ideas for Wrapping Cookie Gifts

Betty's Best Ideas for Wrapping Holiday Cookie Gifts

Cheery Kitchen Ware

Bread Pans: Line the bread pan (new or vintage) with tissue paper or paper bake cups. Use jumbo bake cups for larger cookies. Fill the liners with cookies, either in stacks or in rows with the cookies standing on their sides. Wind a grosgrain ribbon around the pan, ending with a bow on top to which you've added a gift tag.

This container works best for cookies that can be stacked flat or propped up on their sides. We suggest Cinna-spin Cookies, Ginger-Brown Sugar Cookies, or Chocolate Gingerbread Sandwich Cookies (which will look especially pretty stored on their sides).

Colanders: Line a white, red, or green colander with one or more coordinating Christmas napkins, then fill it with cookies. Wrap with a long silky ribbon or twine threaded with a simple gift tag.

This container works best for cookies that stack easily on top of one another. We suggest Molasses Drop Cookies, Chip and Dip Cookies, or Pecan-Rum Bars.

Muffin Pans: Line each well of the pan with a paper bake cup or colorful tissue paper. Stack cookies into each well. Wrap the pan with one or more colors of ribbon, winding between the rows to keep the ribbons from interfering with the cookie stacks. Knot on the bottom. Tie a pretty ornament to the top, along with a gift tag.

This container works best for cookies that are flat, small and/or easily stacked. We suggest Orange-Almond Cookies or Chocolate Mint Layered Cookie Slices. 

Sensational Serving Pieces

Chargers/Platters: Line the charger or platter with a festive cloth napkin or placemat. Arrange cookies on top of the fabric, along with unbreakable miniature ornaments or Christmas figurines. Wrap with plastic cellophane. Wind several strands of ribbon or twin around the cellophane. Add a gift tag or miniature ornament with the recipient's name written on it to the tied portion of the ribbon.

This type of packaging really suits beautiful decorated cookies because they deserve to be put on display. We suggest Pecan-Shortbread Trees, Brown Sugar Snowflakes, or Easy Stained Glass Holiday Cookies.

Clear Glass Compotes: Fill the compote partway with red, green, or white crinkle cut paper. Fill the rest of the way with cookies. Adorn with two or three candy canes tucked in the sides. Tie satin ribbon around the pedestal part of the compote, ending in a big bow. Want it to look more like a trifle? Alternate layers of cookies with loosely crumpled Christmas napkins or squares of fabric. End with a layer of cookies.

This type of packaging works best with cookies that can be stacked in layers. Plus, the clear glass container is great for showcasing colorful treats. We suggest Christmas Candy Cane Cookies or Mint Chocolate Chip Cookies. 

Cleverly Crafted Containers

Chinese food boxes: Line a large white Chinese takeout box with colorful tissue paper. Fill with cookies. Close, then decorate the handle with curling ribbon and 2 to 3 small Christmas ornaments or large jingle bells.

This size container works best with small, sturdy cookies. We suggest Russian Tea Cakes or The Ultimate Spritz. 

Paper lunch bags: Decorate paper lunch bags with simple designs. (This is a great project to do with kids.) Brown bags look especially pretty with white, red, or green painted stripes or dots. White bags look great with red, green, or gold painted designs. Stickers and rubber stamps also work great for decorating bags. Once the bag is dry, fill it about 2/3 full with cookies placed in a plastic bag. Fold the top of the bag over about 3 inches creating a sharp edge. Punch two holes through the folded area. Thread satin ribbon, sparkly tinsel, or colorful twine through the holes, then tie in a bow.

This wrapping method works well with drop cookies or thumbprints. We suggest Fiesta Fudge Cookies or Espresso Thumbprint Cookies. 

Mailing cylinders (or recycled potato-chips container): Cover the cylinder with pretty wrapping paper, decorative scrapbooking paper, or fabric—using crafts glue to secure. Let dry. Arrange cookies (small enough to fit inside the cylinder) in stacks of three, tying each with narrow ribbon that ends in a bow. Fill the container with stacks of cookies, placing carefully to avoid breakage. Close, then adorn with ribbon or twine.

This container works best for small, flat cookies cut to fit the size of the container. We suggest Three-in-One Cookie Stacks, Lemon Decorator Cookies, or Orange-Glazed Rosemary-Cranberry Cutouts.

Do I need to cool a cookie sheet between batches?

Yes, wait until the sheet is completely cool before reusing it. Even the slightest residual heat can cause cookies to spread, making them flatter than you may want. If you need your cookie sheet to cool quickly, try one of these tricks. Stick it in the refrigerator or outside in the cool air for about five minutes. Or, run cool water over the bottom of the pan to cool it while keeping the top dry.

Why should I use parchment paper or silicone non-stick baking mats?

Parchment paper and silicone mats extend the life of your cookie sheets by preventing discoloration. Both products also make it easier to transfer delicate holiday cookies to cooking racks. Just-baked cookies can be transferred to a cooling rack on the parchment paper or mats themselves. Once cool, the cookies easily release from both materials without a fight.

BTW: What's the difference between a cookie sheet, baking sheet, baking pan, and cookie pan?

Don't get confused by the terminology. All these terms refer to a flat or low-sided pan for baking cookies.

Tip: For a huge selection of our hand-picked cookie sheets, check out the Betty Crocker Store.