Oh yeah, that trick is a total game changer... it works with pretty much any drop cookie dough. Sugar cookies are the best example, they hold those cute shapes so much better. I even do it with gingerbread now because the details don't melt away. The cold fat just takes longer to melt in the oven, so it sets the shape first. Honestly, I keep a bag of dough balls in the freezer just for fresh cookies anytime.