“Freeze now for fun later.” That’s Vanessa Greaves’ motto for preparing for holiday baking. It’s always been my motto as well. It’s absolute doctrine that the freezer is your best friend come cookie-baking season. Here's why freezing cookies and cookie dough ahead is such a savvy idea:

• You'll free up more of your time to enjoy the holidays.

• You'll always have a stash of ready-to-bake cookies on hand in case guests show up unexpectedly.

• You'll save cookies from going stale by freezing them if they don't all get eaten right away.

• You can freeze most cookies whether they’re baked or unbaked; both are great ways to preserve freshness.

But there is a technique to it. You want to do it right or don’t do it at all, because improper freezer storage turns things to yuk. Vanessa Greaves, writer for www.allrecipes.com has a fool-proof tutorial on the topic.

First, how-tos for freezing baked cookies. They’ll keep in the freezer for up to 3 or 4 weeks.

After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.

Most cookies can be frozen as-is, while decorated cookies may need to be individually wrapped or separated with waxed paper or parchment.

When it’s time to nibble, take the number of cookies you want out and let it (or them) sit at room temperature. You can also warm it (or them) in the oven for a few minutes. Or if you are in a hurry, you can microwave it (it or them—for me, it’ll be them!) in 10 second intervals. Don't heat or microwave decorated cookies, though.

Next, freezing cookie dough for slice and bake cookies. Most cookie doughs freeze well for up to 3 months. Remember to write the date, type of cookie, and baking instructions on the outside of the package.

I save frozen juice cans and stuff them tight with various cookie doughs. Then when it’s time to bake, I let them thaw at room temperature (or the night before in the fridge), and take a can opener to the bottom of the can. I then use the metal round to push the dough through the can, slicing cookie rounds as I go. It’s a slick process.

Or you can shape dough into one or two logs, double-wrap with plastic or waxed paper to prevent freezer burn and odor absorption from your freezer, and freeze. Be sure to label as to type of dough and date of preparing.

And freezing cookie dough balls. Shape the cookie dough into balls as you would when preparing to bake them. Place them on a silicone- or parchment-lined sheet. Freeze for an hour (or until solid) and transfer to a freezer zip-top bag. Squeeze out the air and freeze.

Then there’s dough for cut-out cookies. On a large piece of plastic wrap, roll your dough into a large flat disk. Repeat this process for the amount of dough you have. Place another large piece of plastic wrap atop the rolled dough disk. Finish by wrapping the disk in another layer of plastic wrap and freeze your disk(s) flat.

Baking frozen dough balls. Set frozen cookie dough balls on a lined baking sheet and let the dough defrost in the refrigerator. This will take several hours, so plan ahead. Or place frozen cookie dough balls on a lined baking sheet and bake following recipe directions. Give the cookies a couple of extra minutes in the oven to make up for their frozen start.

Baking slice-and bake cookie dough. Frozen cookie logs are easier to slice after they’ve defrosted for a few minutes. Place on a lined baking sheet and bake following recipe directions. Give the cookies a couple of extra minutes in the oven if necessary. BUT, don’t over-bake; watch them closely.

Baking cut-out cookie dough. Defrost the dough in the fridge before rolling out, cutting shapes, and baking as usual. Plan on at least an hour of thawing time.

It’s good to know which cookies and dough are best Cookies for freezing:

Shortbread Cookies

Chocolate Chip Cookies

Peanut Butter Cookies

Refrigerator Cookies

Sugar Cookies

Gingerbread Cookies

Brownies

Finally, avoid freezing cake-like cookies and cookies that have a very liquidy batter, such as madeleines and tuiles.