Cookie dough can be frozen up to 6 weeks using these methods:
- For slice-and-bake refrigerator cookies, shape dough into logs, then double wrap in plastic wrap. Freeze until ready to use, then just thaw, slice and bake as directed in recipe.
- For drop or shaped cookies, shape cookie dough into balls (or other shapes as directed in your recipe) then place on parchment paper or wax paper-lined baking sheet. Freeze until dough is completely frozen. Transfer dough from tray to freezer-style resealable plastic bag; freeze until ready to use. When ready to bake, thaw frozen dough on baking sheets, then bake as directed in recipe.
- For cut-out cookies, pat dough into a disk and double wrap in plastic wrap. Place dough in freezer-style resealable plastic bag. When ready to use, thaw dough, roll out, cut into shapes and bake as directed in recipe.