Protect the finished bake from air and crushing, then let it thaw gently while still wrapped.
For plain baked cookies, cool completely, separate layers, pack airtight, and freeze flat. Thaw in the wrapping so condensation stays away from the cookie surface.
We have frozen finished cookies before shipping and use airlock-sealed kraft sleeves and a cushioned box. We have not documented a controlled home-thaw comparison across recipes.
Raw dough is different: our dough balls are thawed overnight in the refrigerator and baked chilled, not baked directly from frozen.