I noticed a lot of Bakers are facing similar issues when the sales the cake to customer. I will like to share the experience I learn from the semiconductor industry.
Here is what I did for my cookies.
I have a notebook beside my oven
It is used to record down what is special on the day when I bake the cookies, for example, if the weather is hot, the ingredient like butter may melt faster than usual, I kept all these records to understand the possible root cause when customer complaint or when the cookies are not meeting the expectation after taken out from the oven.
I assign a lot number for the cookies, for example, C-Sakura-09012020-1, which means C=cookies, Sakura = sakura favor, 09012020 = 1st Sept 2020, 1= first tray on that day, this is my Lot number format, you can create your own but remember to add in the factors like when you bake the cookies and what is the type of the cookies, these pieces of information will help you to trace the root caused easily.
I also keep one cookie from each batch of the baking tray, it assigns the Lot number per the above format and keeps in proper packing, you may take out the sample and verify when the customer complains. for example, the cookies not in a good condition, or too sweet or not crispy, etc.
I also apply the first in first out policy, this is to ensure the cookies always fresh when delivered to the customer.
when you packed the cookies in the packaging box/container, kindly ensure the box also have a lot number which is the same as you stated in the individual cookies packing (please ignore individual packing if you do not have this practice)
You may add more than one lot number (2 different batches of baking cookies), this is because we may have some leftover from the previous baking tray which we wanted to combine and sell, however, try not to have more than two lot numbers in one packing, otherwise will be difficult to trace the problematic batches later.,
For other desserts like bean paste flowers, here is my packaging for your reference.
I have ingredients like bean paste, chestnut/potato is alternative choice.
Customers may choose either bean paste cook with sugar or honey or event they can request to mix with fruit jam.
I also provided artificial coloring and veggie powder if the customer is conscious of health.
Remember to state "keep refrigerated" and best to use before date if required.
this will help to avoid any argument especially to avoid food poisoning.
In this pandemic period, customers are concerning is their shipment is prepared by a healthy staff, you may also add the name of the staff preparing the material and also their body temperature (below 37deg) on the label so that customers have confident to purchase the product from you.
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