“Don’t want them to get crunchy.”?
You mean the frosting shouldn’t get crunchy? If so, then you will need to package them in a way that they can’t accidentally be flipped over or touch each other. Non-crunchy icing tends to be gooey by default.
We used to make a type of cookie called a “Trilby” (supposedly they look sort of like the hat by that name). Basically they had no frosting but instead had filling, and since the filling was entirely enclosed by cookie it could be as non-crunchy as you wanted. There are recipes online for Trilbies but they aren’t like my grandmother’s cookies. With hers you put the filling between the two cookies before they are baked, so you end up with a tiny pie. Her filling was typically mince meat or strawberry jam.