Most cookie doughs freeze extremely
well and can be kept frozen for up to 3 months. The most important
thing to keep in mind is that the dough will absorb any odd odors
present in your freezer if it's not properly wrapped and sealed. To
prevent this smell-sponge effect-as well as freezer burn-wrap the
dough securely twice.
It's also a very good idea to write the type
of cookie dough and the date it was frozen on the outside of the
package. When you are ready to bake simply let the dough defrost in
the refrigerator. This will take several hours, so plan ahead.
The cookie dough that freeze best
are shortbreads, chocolate chip, peanut butter, refrigerator, sugar,
and brownies, just to name a few. The types of cookie dough that do
not freeze well are cake-like cookies and cookies that have a very
liquidly batter, such as madeleines and tuiles.
When ready to use, the dough
should be thawed in the refrigerator because it needs to be quite
cold and firm to be cut into even slices. You can even slice it
frozen if you want to, you just need a really sharp knife and a
little elbow grease.