Since we make everything from scratch, it may take up to 72 hours or so to bake your order, but we aim to get your goodies out to you as quickly as humanly possible. All of our products are hermetically sealed in moisture barrier cellophane bags, and remain fresh for about 2 weeks (unopened).
Cookie Bar ships our delicious desserts by UPS Ground shipping (2-7 days) is $9.99 for the first item and $2 for each additional item (Whiskey Cake is an extra $4). 2-day express delivery is an additional $14.99 for zip codes 00000-82999, and $19.99 for zip codes 83000 – 96699 and 97000 – 99500. If you need overnight shipping, please give us a call at 773.334.0300 and we’ll give you a shipping quote.
We ship our goods WITHOUT SIGNATURE REQUIRED. If a signature is required for delivery, please contact us directly at 773.334.0300. There is an additional charge.
Occasionally, we made ship out items early, and your items may arrive earlier than promised. Unless you notify us in writing when the order is placed that you want your order after a specific date, you are agreeing to accept your order earlier than estimated arrival date.
Our customer’s satisfaction is our number one priority. If for any reason you or your gift recipient are dissatisfied, please contact us and we will assist you with a prompt resolution. Cookie Bar is not responsible for incorrect or missing address information on shipped orders. Please review your order to be sure all the information is accurate. Cookie Bar is not responsible for weather delays or Fedex shipping delays.
HOT WEATHER SHIPPING
We hermetically seal our cookie packages, but since our cookies are made with all natural ingredients, are subject to melting under extremely hot conditions. Please be advised that during the months of July, August and September, items containing chocolate are ordered at your own risk.
Gift cards are available in store in denominations $10 and over. We are ending our current gift card program on Dec 15, 2017. All gift cards # 0001 through 2199 must be redeemed by Dec. 15 2017