The shortbread snapped when you packed it. Two days later, you open the Christmas tin and it bends. If it spent those two days next to soft molasses cookies, the way you packed the tin may explain what changed.
Give crisp and chewy cookies their own sealed bags
Pack shortbread and crisp gingersnaps in one bag. Put chewy molasses cookies and soft chocolate chip cookies in another. Both bags can go in the same gift tin. King Arthur Baking explains that moisture can move from soft cookies to crisp ones when they share a container. The crisp batch loses its snap and the soft batch can dry out.
Sort by how each batch feels once cool. A thin gingersnap and a soft gingerbread cookie can smell alike and still need separate bags. For an assortment you plan to serve at home, use two airtight containers and bring the cookies together on a plate when guests arrive.
Pack the iced batch last
Wait until the cookies have cooled and any icing that is meant to harden has set. If the design sticks to your finger, it can stick to the cookie above it. Use parchment between layers to protect the decorations. Keep peppermint cookies in their own bag if you want the shortbread to keep its butter flavor.
Let the recipe card travel with the tin
If one batch comes from a family recipe, tuck a copy into the lid. Add the baker’s name and one detail the recipe leaves out, such as how thin to roll the dough or what color the edges should be. Keep the original card at home. For a holiday bake that stays on the dessert table, see our make-ahead pumpkin pie plan.