Cookies: Drop-cookie dough can be scooped onto a parchment-lined baking sheet, then frozen until solid. Transfer the frozen cookie dough balls to an airtight container. When ready to bake, move the desired number of dough balls to a parchment-lined baking sheet, and thaw in the refrigerator or at room temperature for 2 to 4 hours before baking. (This helps ensure a similar spread to the original recipe.) If you’re short on time, most cookies can be baked straight from frozen. Use the “pan banging” technique to help flatten the cookies midway through baking.

Cookie recipes that require chilling before baking, like icebox cookies, can go straight into the freezer. Thaw overnight in the refrigerator before slicing and baking.

Pie and Tart Dough: Form the dough into disks about 1/2-inch thick and wrap tightly in plastic wrap. Freeze the disks for up to three months, and thaw in the refrigerator overnight before using.