I finally did a definitive taste test between fresh cookie dough (that is dough that has only been refrigerated 4-8 hours before rolling and cutting) and dough that has been frozen for several weeks before rolling and cutting. I used the sugar cookie recipe that can be found on Haniela's website, which is a pretty standard dough. And here is what I found (my personal opinion only, of course!)
To me, there was an appreciable difference between the two as far as taste goes. The textures and shapes, as far as spread and rise, were about the same, but the taste of the fresh dough was better, IMO.
I have only ever tasted cookies made with either fresh or frozen dough by themselves, and never thought there was much of a difference; of course, because I didn't have anything to compare them with at the time of tasting, they were fine to my palate!
So, my feeling now is that there really is a taste difference between the two methods for this particular recipe. (Next, I want to try doing the same test with the shortbread (eggless) recipe I also often use.)
Again, this is just my opinion. I'm sure I will still have to freeze dough ahead of time in the future, and I'll do so...but fresher is better, if possible, I think!
