Cookie dough. (Emma Christensen / November 27, 2013)

Parchment paper or Silpats

Wax paper

Freezer bags or other freezer containers

Instructions

Line a baking sheet with parchment or a Silpat. Prepare the dough as usual, then portion out the cookies onto the baking sheet. Since we are freezing and not baking the cookies, you can crowd the cookies close together, but do not let them touch.

Freeze the portioned cookies on the baking sheet until solid, at least 6 hours or overnight.

Once solid, gather the portioned cookies in a plastic freezer bag or other container. Press out as much air as possible, label the bag, and store in the freezer for up to 3 months.

Line a baking sheet with parchment or a Silpat. Remove as many cookies as you'd like to bake and space them a few inches apart on the baking sheet. Bake as directed by the recipe, adding on an extra minute or two to the baking time.

Freezing Slice-and-Bake Cookies:

Prepare the dough as usual. Turn the dough out onto your work surface and shape into one or two logs (whichever fits in your freezer bag or container).

Wrap each of the logs in wax paper and tuck in the ends.

Transfer the logs of dough to a plastic freezer bag or other container. Press out as much air as possible, label the bag, and store in the freezer for up to three months.

Baking slice-and-bake cookies: Line a baking sheet with parchment or a Silpat. Unwrap the log of cookie dough and let it warm on the counter for 10 to 15 minutes. It should still be cold to the touch and firm, but slightly pliable. Slice the cookies into thick disks with a very sharp chef's knife or a serrated bread knife. Space the cookies a few inches apart on the baking sheet. Bake as directed by the recipe, adding on an extra minute or two to the baking time.

Freezing Cut-Out Cookies:

Prepare the dough as usual. Shape the dough into two disks roughly 1 inch thick.

Wrap the disks in plastic or wax paper and transfer to a plastic freezer bag or other freezer container. Press out as much air as possible, label the bag, and store in the freezer for up to three months.

Remove one of the disks from the freezer and let it warm up at room temperature on the counter. When pliable, roll into a 1/8-inch thick disk, cut out the cookies, and bake as directed.

(Emma Christensen is recipe editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)

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