Here’s the best way to freeze drop, slice-and-bake, and cut-out cookie dough, and instructions for how to thaw and bake later ...

while later tests turned out more optimistic when the dough was flipped earlier and then cut up and scrambled with the spatula. After broken apart in the pan, the cookie chunks are tossed around ...

On a lightly floured work surface, roll out the dough inch thick. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the dough scraps ...

Let cool 5 minutes on sheet. Transfer cookies to rack; cool. Gently reroll dough scraps between 2 sheets of parchment, chill ...

Preheat the oven to 350˚. Slide the dough back onto a work surface. Cut out cookies with a snowflake cookie cutter, rerolling the scraps as needed. Reline the baking sheets with parchment paper.