It depends on what you mean by an extended period of time and the type of dough. I have frozen cookie dough for up to a week without any problem. However, there are some types of doughs that don't freeze well. I don't know the science behind it, but i have some recipes with sour cream in them and they don't bake well if frozen. I have had no problems with chocolate chip, butter, lemon, and peanut butter.
I would freeze the sugar cookie dough for up to a week...even 10 days would be ok as long as you know your eggs etc are in date....another recommendation...try spending a day bagging and labeling all of the dry ingredients and all of the sugars separatly for one batch and then you only have to measure the wet ingredients...I try to do this with my cakes...sometimes I dont have time though..it's hard to do this working full time...can't imigine also having kids 
Quote by @%username% on %date%
%body%
