I have baked and stored cookie dough in my freezer with out any problems. Baked I usually store for 2-3 months and no problem, they are stored in a really good container. Right now I have no fail cookie dough in the freezer for two weeks. Started baking yesterday. I save a lot of time and the cookies taste just as good, never had any complaints except when can we get more.
Good luck and have fun.
http://www.homemadecookiesandmore.com/storingcookies.htm
Storing Cookies
You should always allow all cookies and bar cookies to cool completely before trying to store them.
For the best and freshest taste follow these tips:
Soft Cookies - should be placed between sheets of waxed paper in an airtight container. Make sure the container has a snug fitting lid. If the cookies begin to dry out, place a slice of on a sheet of waxed paper and place inside the container. Replace the slice of bread as needed.
Crisp Cookies - should be stored in a container with loose lid unless you live in a humid climate like I do. If your humidity is high, store these cookies in an airtight container as well.
Frosted Cookies - should be stored only after the frosting is set on the cookies.
Like soft cookies, all frosted cookies should be stored between layers of waxed paper. It is best if you do not stack the layers deeper than 3 layers.
Freezing Cookies
Freeze cookies only after they are completely cooled. To freeze unfrosted cookies, layer them in a freezer safe container or resealable ziplock plastic freezer bag. Layer a sheet of waxed paper between each layer.
To freeze frosted cookies, arrange cookies on a tray in a single layer and free until firm. Then place the frozen cookies in a freezer safe ziplock plastic bag.
Meringue cookies usually do not freeze well.
Make sure to label cookies with the date that you placed them in the freezer. Cookies should keep up to 6 months in a proper storage container.
To thaw, remove from container and loosely cover. Allow cookies to stand at room temperature for 15 to 20 minutes.
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http://www.christmas-cookies.com/bakingtips/freezingcookies.php
Freezing Cookies and Cookie Dough
by Rachel Paxton - rachel@Organized-Mom.com
If you're looking ahead to the holiday season and wondering how you're going to get all your baking done, consider freezing your cookie dough or fresh baked cookies ahead of time. When the holidays get closer you can get that last bit of shopping done or last present made instead of spending all your time in the kitchen.
FREEZING COOKIE DOUGH
Cookie dough will freeze well for 4 to 6 weeks. Rolls of dough should be sealed tightly in plastic wrap (chill in refrigerator first before freezing). Other kinds of dough should be stored in airtight containers. Drop cookies (unbaked) may be frozen on cookie sheets and transferred to freezer bags. Let stand at room temperature for about 30 minutes before baking.
Don't try to freeze soft meringue-type cookie dough. Chocolate chip, brownies, peanut butter, and sugar cookie dough (or anything similar) freezes well. Let the dough defrost in the refrigerator (about 2-3 hours). Make sure to label the container with the date and type of cookie dough.
FREEZING BAKED COOKIES
Almost any baked cookie freezes well. Let cookies completely cool before freezing. Wrap cookies individually in plastic wrap then store them in a ziploc freezer bag or storage tin (coffee cans or holiday tins work great). You can also just layer the cookies between layers of waxed paper in the container, but the individually wrapped ones will store longer.
Freeze frosted cookies uncovered first until they are firm. Then pack them in airtight container lined with plastic wrap or foil. Make sure to label the container with the date and type of cookies. Unfrosted cookies can be frozen up to 6-12 months (frosted, about 3 months). Frozen cookies thaw in about 10 minutes at room temperature (if you can wait that long). If cookies should be crisp when thawed, remove them from the container before thawing.
