But there are some ground rules; not all cookies are conducive to the make-ahead treatment. Cookies with a cake-like crumb shouldn’t go in the freezer (think madeleines), but most doughs made with plenty of fat (read: butter!) are good bets. Even if you're making your cookies with a sugar substitute like Splenda, it's the fat that matters for freezing, so there's no need to constrain yourself to sugar as a sweetener.
Stress and holiday desserts have a fraught relationship: The sweet treats we cherish as synonymous with the winter holidays can also be the cause of our nail biting--and compulsive cookie eating. Skip some of the stress this year by pre-batching some of your cookie dough. By doing so, you’ll slash this several hour process into two shorter steps that can be slipped into random free afternoons all month long. By the time your last-minute prep rolls around, your cookies will be batched and baked. All you’ll have to do is set them out for Santa.