To keep them from drying out, wrap each ball tightly in plastic wrap.

The dough for snickerdoodles should freeze fine, but the topping/coating not so much. better to do that just before baking.

I do as above, they seem as good as freshly made. Actually, I keep several different cookie doughs in the freezer, quickest dessert I can make for last minute. I am going to try freezing shortbread and oatmeal raisin. I read that they work well.

"I am going to try freezing shortbread and oatmeal raisin. I read that they work well."

No problem at all; I do it all the time. I freeze most cookie doughs with great results, including shortbread, sugar cookie and any type of oatmeal or other drop cookie doughs. Right now I have a lot of cookie dough in the freezer, including shortbread, sugar cookie, oatmeal/cranberry, gingerbread and molasses.

What I wouldn't freeze are more delicate cookie doughs that have more liquid and are thinner, such as florentines and tuiles.

Sooz, freeze away! I agree with plllog. Snickerdoodle dough freezes beautifully but add the coating right before baking.

I've only frozen gingerbread & sugar cooky dough ahead of time, to be rolled and cut when thawed. I've never tried portioning out dough for individual cookies, though.

Thank you for verifying freezing oatmeal raisin chloebud! I was somewhat concerned because of the raisins mainly, so I may get those made today. Already have some chocolate chip, sugar, snickerdoodles and chocolate in the freezer now. I plan on making oatmeal, shortbread, peanutbutter and chocolate crinkles. I need to make more chocolate chip too. I make nice desserts when I have family and friends over, but the cookies are what always disappear.

Nancy, the raisins will be fine. I've frozen my oatmeal cookie dough with dried cranberries and dried cherries. You're so right about the cookies always disappearing!

You can buy frozen, unbaked cookie dough so why couldn't you freeze your own? I routinely freeze half the batch of most cookies I make (exceptions are bar cookies). And I never bother to preform, either. Just the raw dough in a freezer safe container. I thaw overnight in the frig and then form and bake as usual.

As noted, except for the bar cookies (which are often baked in layers), this method has worked for any kind of rolled or drop cookie....shortbread, choc chip, oatmeal, peanut butter, snickerdoodles, choc crinkles, sugar, etc.

Thanks everyone, for the helpful and additional info!!

I'd have a major problem, especially this time of year, if cookie dough didn't freeze well. Actually, it's rare that I don't have some in the freezer year round.