I need to make many batches of cookies for a party next Saturday, and I would like to start baking them now. To make sure they're still tasting fresh six days later, I want to take advantage of my freezer.
I can find advice all over the internet on how to freeze dough for baking later, and how to freeze cookies after baking, but not much on which is better! Should I bake first then freeze, or freeze now and bake the day before?
(The specific recipes are snickerdoodles, peanut butter, and chocolate chip; if you need more details to judge freezer-appropriateness, please let me know.)