Most cookie doughs, except bar cookie batters and meringue-type mixtures, can be refrigerated or frozen before baking.
Just pack your favorite dough into freezer containers or shape slice-and-bake dough into rolls and wrap. Store in a tightly covered container in the refrigerator for up to 3 days or freeze for up to 6 months. Before baking, thaw the frozen dough in the container in the refrigerator. If it is too stiff to work with, let the dough stand at room temperature to soften.
Be sure to cool cookies completely before you store them. Place the cooled cookies in storage containers with tight-fitting lids or plastic storage bags. Separate layers with sheets of waxed paper. Keep crisp cookies and soft cookies in separate containers. Also, keep spicy cookies separate from delicately flavored ones. Store frosted cookies in a single layer. If you allow the frosting to dry, you can stack them. Just remember to place waxed paper between the layers.
For short-term storage, keep cookies up to 3 days at room temperature. Bar cookies can be kept in their own baking pan with a tight covering of plastic wrap or foil for a time. If a cookie filling or frosting contains cream cheese, sour cream, or yogurt, store the cookies in the refrigerator.
For longer storage, place completely cooled, unfrosted cookies in bags or containers that are intended for freezer storage. Use a sheet of waxed paper between layers. Seal, label with contents and date, and freeze up to 3 months. Thaw cookies in the container about 15 minutes before serving. If cookies are to be frosted, thaw them before spreading icing.
Continued on page 5: Drop Cookie Tips