1. Line a large cookie sheet with Parchment Paper. 

2. Scoop the cookie dough into roughly identical sized balls onto the parchment paper. A cookie scoop makes this a breeze, but alternatively you can use a tablespoon. Make sure the cookies aren’t touching. 

3. Set the cookie sheet in the freezer uncovered for about 5 minutes.  This step allows the dough to firm up so that the dough balls don’t freeze together.  If your dough was chilling in the fridge for a significant period of time, you can skip this step.  

4. Label the ziploc bag/ airtight container with the name of the cookies and the date.  Sometimes I add baking instructions on the bag too. 

5. Place the dough balls in the freezer bag or airtight container, make sure to squeeze out as much air as possible. 

6. Place the Bags in the Freezer. 

When You’re Ready to Bake: 

1. Bake the Cookies directly from frozen

2. Add 2-3 minutes to the baking time, but adjust according to your oven and preferences.