Reply to "Many Questions About Freezing Cookie Dough"

What I like to do is make my dough in large quantities and divide it into 1kg portions. I flatten the dough into about 1" thick blocks and then wrap them up with plastic wrap really well and then freeze. When I do cookies, I take the dough out of the freezer and put into the fridge the night before. The next day, I take the dough out of the fridge for a few hours so that it's easier to roll but not too soft. I've never cut my cookies and froze them for the long term, before.

I've never kept sugar cookie dough in my fridge longer than a week, but even then it was still great. 

I also like to chill my cookies in the freezer on cookie sheets after I cut them - for about 15-30 minutes. I find that it helps with spreading since the dough is now all the same temperature (since I roll out coolish dough, and some of it gets warm after a few rolls).

I like to bake my cookies the night before I decorate, too. After decorating and drying, I individually package and heat seal them and they stay good for atleast a few weeks. I've had people forget about them after a month and they said they STILL tasted great. They also freeze really well, individually packaged. 

One time, my parents forgot about a cookie from the Christmas before (and we were already nearing Christmas again a YEAR later) and I decided to take a bite. It didn't taste the freshest BUT I didn't die. Lollll. Totally wouldn't recommend storing them for a year, but... just wanted to share that useless bit of information.