Freezing Cookie Dough

Lately, I've been getting the urge to bake something at least once a week. That many baked goods--while wonderful to have on hand--cannot possibly be part of a balanced diet, so I decided it was time to find some way for baking and nutrition to compromise. Freezing cookie dough seems to be the solution.

I've made large batches of gingerbread in the past, freezing big blocks of dough for later use, but I have never tried to freeze cookies in their pre-baked form. A strong and inexplicable craving for Snickerdoodles on Thursday prompted this:


Here are three dozen cookies, frozen, ready to bake at any time within the next three months. Saves me from eating them all immediately, and saves time in future--homemade deliciousness during midterms? Now a very real possibility. Assuming I don't bake them all before midterms.