I block off a day or split into two days with day one being things like bars and fudge/peppermint bark. Day two I finish up with 3-4 regular cookies staring with my favorites and ending with my least so if I run out of steam I'm not stressed.

I think you would be better off freezing the dough than baking and freezing the cookies. I can always tell a cookie that's been defrosted. Taste and texture are often off.

Bake, cool, pack in Tupperware between parchment sheets and store on the deck. It's cold enough outside to keep them fresh.

Anonymous wrote:You make the dough and freeze it in balls. Then bake.

This is what I’m doing this year. Usually i make cookies on 12/23, but this year is busier than normal so I’m doing it this weekend & freezing.

I do half the serving and bake around 3 different cookies same time - family favorites.
Store in tins, cookies keep for a week.

You make the dough and freeze it in balls. Then bake.

I want to bake lots of different cookies this year, but how do you do that?

Most cookies seem to say best within 3/4 days.

So I just block out one whole day and do them all? Anyone have luck pre making and freezing cookies, or is that gross?