Any cookie dough that is high in butter (and some that aren't) can be frozen ahead. I use a Swedish spritz dough for example, freeze in the shape of the spritzer appliance and then thaw and go. Drop cookies can be frozen in long thin logs and then cut and baked; chocolate chip dough works really well this way.

I have a fabulous fat free molasses cookie recipe that is very spicey, if you want it.