Cookies can be frozen after they are baked or when the dough is still raw. Baked cookies should be frozen in an airtight container, layered between waxed paper or plastic wrap. Raw dough should be wrapped in plastic wrap and stored in a resealable freezer bag.
Most types of baked cookie are suitable for freezing, but more delicate cookies, such as meringues, or decorated and filled cookies should not be frozen, as it can alter the texture of the cookie and the appearance of the icing. Raw dough should be allowed to thaw for 15 to 30 minutes before baking or decorating, which can be done at room temperature on a floured surface. Both raw and baked cookies can be stored in the freezer for up to two months.