If you are keeping them in the refrigerator, I think about a week at the most. You can freeze the dough tightly wrapped for much longer. If you want to freeze cut-out cookies, just layer between parchment paper and and put them in an airtight freezer bag and freeze flat.
Cindy
Here's what I do.
I roll out my cookies, cut them, and put them on cookies sheets lined with wax or parchment paper. I also cover the cutouts with wax paper and put them in the freezer. I leave them in there till they are frozen solid(a few hours).
Then I quickly have containers ready and I place the frozen shapes in these containers,separated with wax paper and put them back in the freezer for when I need them.
I find that when I bake my cookies frozen, they hold their shape perfectly.
I just recently, cut out all my Easter cookies, and they are waiting for me in the freezer. All I do is turn on the oven and bake!
I also have days where I make like 6 to 10 batches of NFSC dough, and they I freeze it for future use. My freezer is my best friend!
It is a bit of work, but it works for me. This is how I get my excercise!
FREEZING COOKIE DOUGH
Cookie dough will freeze well for 4 to 6 weeks. Rolls of dough should be sealed tightly in plastic wrap (chill in refrigerator first before freezing). Other kinds of dough should be stored in airtight containers. Drop cookies (unbaked) may be frozen on cookie sheets and transferred to freezer bags. Let stand at room temperature for about 30 minutes before baking.
Don't try to freeze soft meringue-type cookie dough. Chocolate chip, brownies, peanut butter, and sugar cookie dough (or anything similar) freezes well. Let the dough defrost in the refrigerator (about 2-3 hours). Make sure to label the container with the date and type of cookie dough.
FREEZING BAKED COOKIES
Almost any baked cookie freezes well. Let cookies completely cool before freezing. Wrap cookies individually in plastic wrap then store them in a ziploc freezer bag or storage tin (coffee cans or holiday tins work great). You can also just layer the cookies between layers of waxed paper in the container, but the individually wrapped ones will store longer.
Freeze frosted cookies uncovered first until they are firm. Then pack them in airtight container lined with plastic wrap or foil. Make sure to label the container with the date and type of cookies. Unfrosted cookies can be frozen up to 6-12 months (frosted, about 3 months). Frozen cookies thaw in about 10 minutes at room temperature (if you can wait that long). If cookies should be crisp when thawed, remove them from the container before thawing.
http://www.christmas-cookies.com/bakingtips/freezingcookies.php
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Freezing unbaked cookie dough:
Most cookie dough freeze extremely well and can be kept frozen for up to 3 months. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect-as well as freezer burn-wrap the dough securely twice. It's also a very good idea to write the type of cookie dough and the date it was frozen on the outside of the package. When you are ready to bake simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.
The cookie dough that freeze best are shortbreads, chocolate chip, peanut butter, refrigerator, sugar, and brownies, just to name a few. The types of cookie dough that do not freeze well are cake-like cookies and cookies that have a very liquidly batter, such as madeleines and tuiles.
When ready to use, the dough should be thawed in the refrigerator because it needs to be quite cold and firm to be cut into even slices. You can even slice it frozen if you want to, you just need a really sharp knife and a little elbow grease.
http://whatscookingamerica.net/Q-A/CookieFreezing.htm
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