* Many types of cookie dough can be made ahead and frozen. Simply bake from frozen, adding a few extra minutes of baking time.
* To save time during cleanup, be sure to line cookie sheets with parchment paper. Parchment can be used several times before it becomes too dark and brittle.
* Let cookies cool for 2 to 3 minutes on the cookie sheet before transferring them to a cooling rack. Cookies will often crumble or break if moved while they are still hot.
* Once cookies are baked and cooled, layer them between sheets of waxed paper or parchment paper and store them in an airtight container for up to 5 days or freeze them for up to a month. Storage time can vary for different cookies.
Happy baking during the holidays!