I am the average cookie baking grandma. My granddaughter will be getting married in June and wants a cookie table at her reception. She asked if I would make a couple of her favorites...Chocolate Chip and Snickerdoodles. I also have another called Chocolate Covered Candy Cookie. And we will need some GF Choc Chip and Snickerdoodles.
After reading the blog on chilling the dough for a better cookie, what do you suggest that I do with these various types and multiple batches. She is expecting 250 guests. My thought is to make multiple batches over several days, refrigerate as I go and then the last few days before the wedding, I spend baking them.
GF cookies however, don't stay "bakery fresh" for very long. How do I handle that type? Would making, and freezing the dough be better than baking and freezing the cookies? Thank you for your insight.

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