I've frozen all kinds of cookie dough and it worked just fine for me. First I wrap the chunk of dough in wax paper (for a little extra protection)then place in a freezer bag. Defrost overnight in the fridge before using.
I baked a batch of butter cookie dough a few weeks back that I made last Christmas and forgot about and it was fine. I would say 2-3 months would probably be best.
One tip - be sure to label the dough. It all starts to look the same. I had friends over for dinner one night and had what I thought was a defrosted batch of pie crust. Turned out to be butter cookie dough. Made a great tart crust on the fly, however ..... !!
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