I started a couple of weeks ago - I make the dough then freeze it flat in ziploc bags.
Icebox cookies I make into rounds or squares. Cookie dough thaws out REALLY fast, and most often you can work with it directly from the freezer. I begin by labeling the ziplocs with each cookie name, then prop them open next to the recipe. Then I begin measuring into each the flour, sugar, baking powder/soda, salt... most cookies start with the same thing. Then I start with the first recipe and do the wet ingredients, dump in the dry stuff from the ziploc, and when it's blended I pack it flat back into the ziploc. I also rarely need to rinse the mixing bowl/beaters between each cookie recipe. Sure saves dragging everything out each time I want to make dough.
