Cookie doughs can be wrapped and refrigerated for about four days or frozen for several weeks; thaw them overnight in the refrigerator. If the dough cracks when rolled or shaped, it’s too cold. Divide the dough in half and let it sit at room temperature, checking every 15 minutes to see if it’s malleable.
To pack and mail cookies, select sturdy ones like bar and drop cookies and pack them individually or in small bunches in plastic wrap. Put in tins, with heavier cookies on the bottom, and separate crisp cookies from soft ones. Surround the tins with bubble wrap or styrofoam peanuts, and pack the tins in heavy-duty boxes.