I make large batches of cookie dough year-round and freeze the formed cookie dough. However, with a side-by-side fridge/freezer (and because I make 200-300 cookies at a time), I use plastic lidded containers instead of pans to freeze my dough. I put in a sheet of waxed paper, then a layer of cookie dough, then another sheet of waxed paper, etc. Once the cookies are frozen, I transfer them to a plastic bag. This saves a lot more space in the freezer. Also, if the cookie dough is very sticky or wet, I put two sheets of wax paper between each layer. Another benefit from freezing cookie dough: the cookies don't spread as much during baking.

• Reply