There are a number of options when it comes to shaping and freezing your cookie dough, Sunny. If you choose to freeze a full log of dough, you'll want to plan to bake it all at once, since it will need to thaw a bit for you to be able to slice it. To have more flexibility in how much you bake off at once, we'd suggest refrigerating the log overnight or freezing it just briefly, then slicing it with your bench knife (http://bit.ly/1LfniLy) or other sharp knife, and freezing the individual pieces of dough. You can also choose to roll balls of dough for freezing, and if you prefer a cookie that spreads more than it rises, you may also want to slightly flatten them before freezing. Our favorite method is to use one of our cookie scoops (http://bit.ly/2dHmUYb) to portion out the dough for freezing, again flattening them slightly if you prefer a cookie the spreads a bit more. Hope this helps! If you have additional questions, we hope you'll give our free Baker's Hotline a call at 855-371-BAKE to talk with one of our bakers. Mollie@KAF

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