My method of freezing is simple - just roll the dough into balls, place onto a pan or baking sheet, and chill in the refrigerator for at least 30 minutes.
This helps to ensure the dough balls won't stick together once in the freezer.
After chilling, place the dough balls in a resealable plastic bag, let as much of the air out as possible, and freeze (be sure to label with the type of cookie dough, date, and baking instructions).
When I'm ready to bake, I simply place the dough on parchment paper, and bake in a preheated oven for 5 minutes longer than the normal baking time.
I normally freeze chocolate chip cookie dough, but I have frozen peanut butter cookie dough as well.
The next time you make dough for cookies, save some for the next time you have unexpected guests, or a last-minute craving for cookies hit!
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