I've had excellent results freezing cookie doughs. Most cookie dough needs to be refrigerated for awhile before baking anyway -- at least I have found that to produce the best results -- especially with butter cookies in which it is such a delicate balance between the low melting point of butter versus the "structure" of the cookie.
The last time I did a major cookie bake I froze the dough because I wanted to do an assembly line process because I didn't want to store the already made cookies for a prolonged period of time and it was logistically simpler to make the doughs on one day -- freeze -- and then bake the cookies at a later date close to their actual need.
FWIW, I often gift people with frozen cookie dough that has been formed into the individual cookies. Lots of people appreciate the ability to take out two cookies and bake them for dessert.
Some days I pray for Silence, Some days I pray for Soul,
Some days I just pray to the God of Sex and Drums and Rock 'N' Roll.