Freezer should be at 0°F. (Refrigerator freezers are often not this cold.)
Freeze each kind of cookie separately to keep flavors from mixing.
Place smaller amounts in plastic bags. Use metal tins or plastic freezer containers for larger amounts. Cardboard boxes are not recommended as freezer containers. Baked items may dry out and may absorb undesirable flavors from the cardboard.
Layer glazed or frosted cookies and bars between sheets of waxed paper after the glaze or frosting has set. Separate the layers before thawing to prevent sticking.
If desired, cookies and bars can be frozen unfrosted, then thawed and frosted.
Most cookies and bars freeze well for up to six months.An exception would be meringue-type cookies, which do not freeze well.
Label the container with the name of the cookies and the date they were frozen.