Question about freezing cookies

I don't think I would freeze them. Maybe put them in the fridge?

I wouldn't worry with freezing the cookies - mine stay tasty in their tins at least a week or two (depending on the type - most are fine, but meringue cookies tend to get a little squishy after a few days).

I actually only bake a dozen or two cookies at a time and then freeze the dough (already scooped into balls) so I can just pull out a few cookies at a time to bake when I need them. I baked 4 dozen cookies in less than an hour the other day using this method (snicker doodles, oatmeal cookies, choc/vanilla swirl, and choc chip). I love to be able to pop a tray of cookies on just before guests arrive so they can have warm freshly baked cookies.

For sturdy cookies like chocolate chip, peanut butter, etc. cool them completely and put them in a zip bag, getting out as much air as possible. Then hide store themin a safe place. For more delicate cookies or ones that may become sticky or soft if left out, (any filled cookies, magic cookie bars, etc) you may want to freeze those. 

Not sure on the container question.  And if you mean bread on the other question, yes it works great if the cookies are too hard or dried out. I bought some Monster Cookies from a local store bakery section. They were hard. I put a piece of bread in the container and they were nice and soft the next day.

They will be fine in a container on the counter. Personally, I think cookies stay fresh longer in a metal tin compared to a plastic Rubbermaid type, especially the cheaper plastic throwaway ones. I made most of mine last weekend and they will be fine until New Year’s Day—that is, if they last that long (and they usually don’t). The one thing to keep in mind is not to mix crisp cookies with softer ones in the same container because the crisp ones will get soggy and the soft ones will get dried out. 

I would make the dough and refrigerate or freeze. Then the day of, bake the cookies. To me, cookies start to taste stale after a couple of days. I have baked and then frozen (or refrigerated) dough and then baked. I definitely prefer to freeze dough and then bake.

Keep each cookie in a separate container so the flavors don't absorb into each other.

The bread trick works great with dry cookies - but it can work too good sometimes. Don't use it unless the cookies are really dry.

I like to put my cookies in a zip lock freezer bag and carefully squeeze out as much air as possible. Then put that zip lock bag in a separate container.

A cookie tin doesn't seal up good enough - but it would be OK if the cookies were in a freezer bag.

I have to disagree with this. This is the result of my real life non scientific experience. We sometimes buy the 18 pack of big chocolate chunk cookies from Costco which is way too many for our family of three to eat in a few days. If we leave them in the plastic pod they come in (even IF my family manages to get it completely closed after they open it to take one), they start getting hard and dried out after about two days. If I put them in a Rubbermaid type container, they will stay soft for maybe an extra day or so but they still get dried out in that type of container too pretty fast. But if I put them into a round metal tin, they are still soft over a week later!

I don’t know if it’s because it’s easier for them to get the lid back on the tin completely or what, but when I put the cookies in a metal tin they stay edible until the last one is gone vs. me getting stuck eating that last dried out crumbly cookie because I don’t want to throw it out. I’ve used the same old metal cookie tins my mom used at her house over 30 years ago so they’re not even new or anything special. I don’t put them into another separate bag or anything either, just straight into the tin.