If you love Apres Ski, you’ll love Apres Cookies
Don't sacrifice amazing taste for guilt afterward. Choose Après.
Baked to order. Shipped warm. No freezer trucks.
We said no to a lot of things.
The cookie industry says you have to pick: taste good or feel good. We picked both.
No corn syrup.
No seed oils.
Most cookies sacrifice your feeling for their margin. We refuse.
French flour.
Grass-fed butter.
Better ingredients taste better. It's not complicated.
Hand-mixed dough.
Small-batch baked.
No shortcuts. Just dough made carefully and baked with intention.
| Most Cookies | Après | |
|---|---|---|
| Corn syrup | ||
| Seed oils | ||
| French flour | ||
| Grass-fed butter | ||
| Hand-mixed dough |
It started with a gap. Now it's a tradition.
There was no cookie delivery in Aspen or Snowmass. For a team with serious sweet tooths, that felt like an obvious problem to solve.
We started with one principle: if you're going to indulge, do it with something you feel good about eating. French flour, grass-fed butter, no corn syrup, no seed oils. Premium ingredients, clean finish. Several of us grew up cooking (co-founder Lily won Chopped Junior as a teenager) so when we decided to bake, we did it right.
Every box arrives warm, hand-baked in our Aspen kitchen. Not a factory. Not frozen. Just cookies that taste like someone actually cared.
A bite of Aspen, in every cookie.
When you open a warm box of Après, you're tasting altitude, you're tasting luxury. Baking at 8,000 feet isn't a selling point; it's the whole story. Slower bake. Deeper caramel. Flavors that ring clear and sharp in thin air.
When you eat an Après cookie, you're not just eating a cookie. You're having a bite of everything that encapsulates Aspen.