In the past I have almost always stored my cookies fully baked in the freezer. They hold up for a very long time. I am, however, considering freezing the dough and baking when needed. Do you have opinions to share based on personal experience? Some of the dough has been rolled into balls (molasses crinkles, cardamom cream cheese walnut) and some is in rolls(to be sliced thinly and baked)- anise thins, dark choc. mint wafers. thanks much.